Miso mushroom sauce cabbage steak
Umami-rich miso mushroom sauce
Roasted cabbage steak
Pesto and mustard
S E R V I N G S : 2
A L L E R G Y : (Gluten), mustard, (nuts), sesame, soy
Ingredients.
4 white button mushrooms
1/4 onion
1 garlic
100ml water
4 cooked chestnuts
1/2 tbsp sesame seeds
1 tsp miso
Black pepper
Salt
Splash of soymilk
2 Ccabbage slices
Tofu cut into thin strips
Soy sauce
Balsamic vinegar
Sesame oil
Black pepper
Dried oregano
Pesto
Wholegrain mustard
lemon zests
Preparations.
Sauté the mushroom slices and chopped onion until they are soften
Add the minced garlic, chestnuts and sesame seeds, season with black pepper and salt, then fry until the onion start to brow
Add water, miso and a splash of soy milk
Let the it simmer for about 10min, and then let it cools down before blending into a smooth sauce
Meanwhile, cut your tofu into thin strips and cabbage into large slices
Mix equal amount of soysauce and balsamic vinegar plus a touch of sesame oil
Brush the sauce onto the tofu and cabbage, sprinkle on some black pepper and dried oregano, then roast at 180C for about 30min or until the cabbage edges get browned and tofu turned golden brown
Assemble everything including some pesto, wholegrain mustard and lemon zests
Notes / Chats.
You can make your own pesto by simply blending sweet basil leaves, garlic, toasted pine nuts/ almond, squeeze of lemon juice, extra virgin olive oil and salt
Extra.
