Ruchita LOVES mushrooms & garlic so this recipe was always going to be a winner.
A couple of notes about the ingredients I've used:
Even tho it's winter here & the thyme in the garden is looking a little lacklustre I picked just a few sprigs from each of 4 different plants & O<>M<>G it's the best.
I've chosen to use white miso as I think it enhances the delicious earthiness of the mushrooms.
I think dark miso would be too overwhelming but if you try it, let me know how it goes.
Miso is very salty hence only 1 teaspoon seems ideal for this volume.
Forever Friends with Fungi x
A couple of notes about the ingredients I've used:
- The creaminess comes from cooking the mushies in butter & adding cream. I'm sure you could make it without dairy . . . . not sure what you'd call it tho . . .
- I've used portobello & swiss brown mushrooms in this recipe as they were cheap & abundant & looked the best when I went shopping.
- I used a 500g packet of gnocchi which I bought from the supermarket. This is the first time Ruchita has cooked gnocchi so I wanted it to be easy peasy for her. Feel free to make your own.
- the 2 ingredients which take the flavour through the roof are thyme & white miso.
Even tho it's winter here & the thyme in the garden is looking a little lacklustre I picked just a few sprigs from each of 4 different plants & O<>M<>G it's the best.
I've chosen to use white miso as I think it enhances the delicious earthiness of the mushrooms.
I think dark miso would be too overwhelming but if you try it, let me know how it goes.
Miso is very salty hence only 1 teaspoon seems ideal for this volume.
Forever Friends with Fungi x
RSS Feed
