MISO MUSHROOMS WITH SPRING ONION GINGER SAUCE - Cuisine Magazine - From New Zealand to the World

Ingredients

• 2 tablespoons sunflower oil
• 1 onion, finely sliced
• 2 cloves garlic, crushed
• 1 tablespoon finely grated ginger
• 1 green chilli, deseeded, finely chopped
• 750g mixed mushrooms (I used flat mushrooms, shiitake, oyster and enoki), sliced if large
• 2 tablespoons shiro miso
• ½ teaspoon potato starch
• cooked brown jasmine rice to serve
• SPRING ONION GINGER SAUCE
• 4 spring onions, finely chopped
• ½ teaspoon gluten-free soy sauce
• ½ teaspoon rice vinegar
• ¼ teaspoon fine sea salt
• a few drops toasted sesame oil