Miso aubergine & shiitake mushroom rice bowls

Name: Miso aubergine & shiitake mushroom rice bowls
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 1 tbsp white miso paste; 1 tbsp clear honey; ½ tbsp toasted sesame oil; 1 large aubergine, cut into wedges; 100 g wholegrain rice; 100 g frozen edamame beans; 1 tbsp unsalted butter (or a plant-based alternative); 150 g pack Waitrose British Shiitake Mushrooms; 2 tsp all-purpose soy sauce; 2 salad onions, finely sliced; Sesame seeds, toasted, to serve (optional)

The ultimate weeknight meal with sticky miso aubergine and soy-butter mushrooms.

2.5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves2
CourseLunch
Prepare15 mins
Cook35 mins
Total time50 mins

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1 tbsp white miso paste
1 tbsp clear honey
½ tbsp toasted sesame oil
1 large aubergine, cut into wedges
100g wholegrain rice
100g frozen edamame beans
1 tbsp unsalted butter (or a plant-based alternative)
150g pack Waitrose British Shiitake Mushrooms
2 tsp all-purpose soy sauce
2 salad onions, finely sliced
Sesame seeds, toasted, to serve (optional)

Preheat the oven to 200ºC, gas mark 6. In a large mixing bowl, whisk together the miso, honey, sesame oil and 2 tbsp water. Add the aubergine and toss in the mixture. Spread over a foil-lined roasting tray and roast for 30 minutes, turning halfway.
Meanwhile, put the rice in a saucepan and cover with plenty of cold water. Bring to the boil, then simmer for about 25 minutes, or until tender, topping up with extra water if necessary. Add the edamame beans 9 minutes before the end of cooking. Drain the edamame and rice; set aside.
For the mushrooms, heat the butter and 1 tbsp water in a frying pan over a high heat. Once the butter has melted, swirl to combine with the water, then add the mushrooms. Cook for 2 minutes on each side until golden, then add the soy sauce and a twist of black pepper. Turn the mushrooms to coat, then take off the heat.
Divide the rice and edamame beans between bowls. Top with the aubergine and mushrooms, then scatter over the salad onions and sesame seeds (if using) to serve.