Miso Hungry Mushrooms
Yum-O! Another fake out on take-out, ready in 10-15 minutes, tops! It's light, yet packed with flavor with just a handful of accessible ingredients.
You'll Need:
serves 1
2 cups mushrooms, cleaned and rough chopped
1 tablespoon miso powder
2 ounces whole wheat noodles
fresh black pepper
olive oil
Here's How:
1. Heat 1/2 tbsp olive oil in a pan over medium-high heat. Also bring a pot of water to a boil for the noodles.
2. Clean and chop the mushrooms -- you can use any variety you like: white, portobello, shitake, etc. Add them to the pan and cook for about 5 minutes, until golden. Meanwhile, begin cooking the pasta in the water.
3. Add the miso powder to the mushrooms and season with freshly ground black paper. The miso powder is salty, so no extra salty is necessary.
4. When the noodles are al dente, transfer them to the pan with the mushrooms along with a splash of the cooking water. Stir together and serve.
serves 1
2 cups mushrooms, cleaned and rough chopped
1 tablespoon miso powder
2 ounces whole wheat noodles
fresh black pepper
olive oil
Here's How:
1. Heat 1/2 tbsp olive oil in a pan over medium-high heat. Also bring a pot of water to a boil for the noodles.
2. Clean and chop the mushrooms -- you can use any variety you like: white, portobello, shitake, etc. Add them to the pan and cook for about 5 minutes, until golden. Meanwhile, begin cooking the pasta in the water.
3. Add the miso powder to the mushrooms and season with freshly ground black paper. The miso powder is salty, so no extra salty is necessary.
4. When the noodles are al dente, transfer them to the pan with the mushrooms along with a splash of the cooking water. Stir together and serve.
