Creamy miso beans paired with crispy soy mushrooms make for a delightful dish. This simple and delicious meal combines an array of flavors and textures, perfect for any time of year.
1: Tear the mushrooms roughly and mix with soya sauce and sesame oil.
2: Roast for 40 minutes at 200°C until crisp.
3: Slice the onion and sauté in olive oil for 5 minutes.
4: Mince the garlic and add it to the onions.
5: Pour in the cannellini beans and stir.
6: Bring to a gentle boil and reduce to simmer until thick.
7: In a bowl, mix the miso paste with hot water until dissolved and then pour that into the beans.
8: Mix well and top with roasted mushrooms, sliced spring onion, and chilli oil.
