Ingredients
- 2 dried mushrooms
- 400ml warm water
- 1 onion (finely sliced)
- 1 large garlic (finely minced)
- 1 tsp dried or a small handful fresh thyme
- 1 bay leaf
- 2 tbsp Sesame Oil
- 1 tbsp Brown Rice Miso
- 1 tsp Rice Mirin
- 1 tsp Tamari Soy Sauce
- black pepper to taste (optional)
Instructions
- Soak the mushrooms in warm water for 30 mins. Once the mushrooms have rehydrated, slice and remove the hard stems and set aside (keep the liquid).
- Heat the sauce pan on medium to low and add the sesame oil. Fry the onions for a few minutes before adding the minced garlic, sliced mushrooms, thyme. Let it cook until the onions are translucent (around 10 mins). Pour the liquid saved from the mushrooms and the bay leaf and let it cook for a further 15-20 mins.
- Take off the heat and remove the bay leaf.
- Add the brown rice miso, tamari and mirin, and mix well.
- Blend everything for a smooth finish or skip to include chunks. Serve warm.
