SERVES: 2 | PREP TIME: 2 MINUTES | COOK TIME: 10 MINUTES
Nutrition information per person: 215 calories, 16 g carbs / 15 g fat / 5 g protein.
Recipe in collaboration with https://harvestday.ie/
Mushrooms are great for soaking up flavour and nothing beats the umami taste of miso. This dish is super speedy but doesn’t skip on the nutrition. Miso is a fermented food, rich in probiotics, while leeks are a prebiotic fibre which feed the good gut bacteria.
This dish is very versatile, from breakfast with scrambled eggs, to noodles with a stir fry or as a side dish. The dressing is also great with fish or drizzled over any green vegetable.
200g Chestnut mushrooms
2 tbsp (white) miso paste
1 tbsp maple syrup
1 tbsp sesame oil
1 tbsp cold water
Juice of half a lime
To serve: black/white sesame seeds
1. Wash the mushrooms and slice in half. Trim the leek and slice into 1cm rounds.
2. Heat 1 tbsp sesame oil in a pan on a medium heat, add the mushrooms and the leeks.
3. Sauté for 6 minutes until softened.
4. Meanwhile mix the miso dressing. Once the vegetables are softened, remove from the heat and stir the dressing through ensuring everything is well coated.
Serve and sprinkle with sesame seeds
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