VEGAN · SKILLET

Miso mushrooms & edamame rice

Name: Miso mushrooms & edamame rice
Total time: 25 min
Yield: 2 servings
Ingredients: 140 g Dry rice; 250 g Mushrooms; 150 g Shelled frozen edamame; 1 tbsp White miso; 1 tsp Reduced-salt soy sauce; 1 tbsp Olive oil; 2 Spring onions; 2 tbsp Water

Deeply savoury mushrooms, a quick miso glaze and a bowl of rice.

◷ 25 min estimated total♧ 2 servings

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Serves two · estimated cooking time · image for serving inspiration.

Miso mushrooms & edamame rice — serving illustration

LET’S MAKE DINNER

A few simple steps.

01
Cook the rice following its pack instructions. Cook the edamame separately according to its packet and drain.
02
Slice the mushrooms. Heat oil in a large skillet over medium-high heat and cook the mushrooms for 8–10 minutes, stirring occasionally, until browned.
03
Mix the miso, soy sauce and 2 tbsp water. Lower the heat, add the mixture to the mushrooms and stir for 1 minute.
04
Divide the rice and edamame between two bowls. Add the mushrooms and finely sliced spring onions.

A note from the kitchen

Miso and soy sauce contain salt. Taste the glaze before adding more. Check labels for soy and wheat.

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