Serves 4
Ingredients:
Braise:
- 1 onion, diced
- 2 cloves garlic, minced
- 4 heads green baby cabbage, sliced
- 1 bunch kale, stems stripped & leaves sliced roughly
- 375ml chicken or vegetable stock
Mushrooms:
- 2 Tbsp red miso paste
- ± 2 Tbsp hot water
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce
- 2 cloves garlic, minced and mashed into a paste
- Pinch of chilli flakes
- 400g portabellini mushrooms, whole
- Salt and pepper, to taste
- Olive oil, for cooking
Method:
- Preheat oven to 200˚C.
- Using a very large sauté pan, (the veg will cook down) heat a drizzle of olive oil.
- Add the onion with a pinch of salt and cook until soft.
- Add the garlic and cook until fragrant.
- Add the cabbage and sauté until it begins to soften then add the kale.
- Pour in the chicken stock and simmer gently to braise the veg until very tender and juicy.
- Season to taste.
- Mix miso paste and hot water together in a medium sized bowl until smooth.
- Add the sesame oil, soy sauce, garlic and chilli flakes. Mix well.
- Using a pastry brush, brush the mixture all over the portabellinis.
- Place on a baking tray and bake for about 7 minutes until tender, depending on their size.
- When the kale and cabbage is beautifully soft and the stock has reduced, plate onto a serving platter. Top with the sticky roasted miso mushrooms.
- Serve as a fabulous side dish or a vegetarian main along with some wholegrains or legumes.
