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

Name: 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

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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