Miso mushrooms with sweet potato

Name: Miso mushrooms with sweet potato
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 2 tbsp sunflower or vegetable oil, plus 1 tsp; 2 tbsp Clearspring Organic Brown Rice Miso; 1 garlic clove, crushed; 15 sage leaves, 5 finely chopped; 4 portabella mushrooms, stalks trimmed; 2 sweet potatoes (about 640g), peeled and chopped; 6 tbsp Oatly Creamy Oat single cream alternative; 300 ml fresh Cooks’ Ingredients Vegetable Stock; 1 tbsp maple syrup; 1 tsp arrowroot or cornflour, mixed with 1 tsp cold water; Swiss chard or other seasonal greens, to serve

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Serves2
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins
Plusmarinating

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Ingredients

2 tbsp sunflower or vegetable oil, plus 1 tsp
2 tbsp Clearspring Organic Brown Rice Miso
1 garlic clove, crushed
15 sage leaves, 5 finely chopped
4 portabella mushrooms, stalks trimmed
2 sweet potatoes (about 640g), peeled and chopped
6 tbsp Oatly Creamy Oat single cream alternative
300ml fresh Cooks’ Ingredients Vegetable Stock
1 tbsp maple syrup
1 tsp arrowroot or cornflour, mixed with 1 tsp cold water
Swiss chard or other seasonal greens, to serve

Method

Mix 1 tbsp oil, 1 tbsp miso, the garlic and chopped sage; brush over the mushrooms. Boil the potatoes in a covered pan of salted water for 10-12 minutes, until very soft. Drain and mash to a smooth purée. Stir in the cream alternative; season. Preheat the oven to 140˚C, gas mark 1.
Meanwhile, fry the sage leaves in 1 tbsp oil for 2-3 minutes until crisp. Drain on kitchen paper; keep warm. Wash out the pan, then boil the stock, the remaining 1 tbsp miso and the maple syrup for 10 minutes, until reduced to 175ml. Set aside.
Heat the remaining 1 tsp oil in an ovenproof non-stick frying pan. Fry the mushrooms, stalk-side down, on a medium-high heat for 2 minutes, pressing now and again with a fish slice, until deep golden. Turn, cook for 2 minutes, then put in the oven for 10 minutes. Reheat the gravy, add any mushroom juices and whisk in the arrowroot or cornflour. Simmer until glossy and a little thick. Season and serve with the veg, sage and mushrooms.