The other miso mushroom idea …

… I mentioned at the end of the Miso Mushroom Snack recipe that you'd have marinade left over, which lead me to my next idea, make a pie!

This recipe follows that given for my Miso Mushroom Snacks :

Miso Mushroom & Quorn Pies

for the pie base

3 x Portabello mushrooms - 275g peeled, stalks trimmed

then sliced and chopped into small pieces, bag or box and set

aside until ready for use

3 tbsps brown rice miso paste*

2 tsps soy sauce*

2 tbsps mirin*

1 tbsp dark soft brown sugar*

350g Quorn Pieces

(from the chiller cabinet or frozen)

Mix the ingredients marked “*” thoroughly into a paste – box and fridge, or, you may find it more convenient to mix the marinade directly into a large strong food bag – e.g. Bacofoil SafeLoc. Add the mushrooms to the marinade an hour before roasting to give them time to infuse.

I used Quorn Pieces from the chiller.

When you're ready to roast, pre-heat your oven 150fan/170c/Gas 3.

Empty the marinaded mushrooms into a foil tray and roast for 20 minutes – 11 minutes in to the roasting time add the Quorn Pieces – they take 9 minutes to cook from the chiller. If you're using frozen pieces they take 12 minutes so adjust the timing accordingly.

Photos with variations on the recipe up next …