Fried mushrooms with thyme and miso, garlic, sea salt and pepper, enjoyed over fresh gluten free toast. Perfect for breakfast n’ brunch, mixed with rice noodles or an addition to a tomato dish.
Salty and fresh make up the flavours of this dense, chewy and tasty fungi dish.
Mushrooms play an immensely important part of our ecosystem. So much so plants wouldn’t be able to survive without them!
MUSHROOM CYCLE OF LIFE
They break down waste and recycle usable nutrients back into the soil. What’s crazy though is the genetic composition of mushrooms is actually more similar to humans than plants! We are basically part mushroom on a molecular level. For example when they are exposed to sunlight, vitamin D is produced, just like us!
GIVE ‘EM A BOOST!
To increase the Vitamin D content of your mushrooms, place them in a clean bowl on your window sill where they will be able absorb lots of light, for an hour before eating.
Miso is our beautifully salty fifth umami flavour here which would would make anyones mouth water. This is a traditional Japanese seasoning produced by fermenting rice, barley, and/or most commonly with soybeans combined with salt and a fungus called kōjikin. The word miso in Japanese in fact translates to “fermented beans” funnily enough!
Miso is added at the end of the method when the pan has been removed from the heat. This way the goodness from the fermentation process remains intact when you go to eat your food. Rich in essential minerals, vitamins B, E, K and folic acid you want to keep all you can. Not forgetting to mention it keeps your gut super happy by populating it with good bacteria!
Just 1 tablespoon of this gooey stuff can really boost your mental, emotional and physical health.
Sometimes you can’t beat fried mushrooms in the morning! Adding in fresh garden herbs and fermented miso gives these fried mushrooms an extra special flavour…
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Firstly fry the garlic with salt and pepper in olive oil on a low heat.⠀
Add the mushrooms and thyme and slowly fry for 5-10 minutes.
When the mushrooms are cooked soft, turn off the heat and stir the miso evenly onto the mushrooms.
Serve and enjoy on some gluten free crusty bread.
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Ingredients
Directions
Firstly fry the garlic with salt and pepper in olive oil on a low heat.⠀
Add the mushrooms and thyme and slowly fry for 5-10 minutes.
When the mushrooms are cooked soft, turn off the heat and stir the miso evenly onto the mushrooms.
Serve and enjoy on some gluten free crusty bread.
Now go get that Vitamin D!
Make this a part of your lunch! These garden thyme miso mushrooms go lovely with Ranch dressed Kale & Potato Salad.
See you all later mushrooms!
Laura
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