• 60ml red or white miso paste
  • 60ml soft brown sugar
  • 30ml soy sauce
  • 30ml oil
  • 10ml sesame oil
  • 30ml lime juice and zest
  • 8 brown mushrooms, trimmed

To serve

  • 50g micro greens and fresh coriander
  • 15ml pink pickled ginger
  • 3 spring onions, sliced
  • 50g bean sprouts (optional)
  • 1 red chilli, sliced (optional)
  • 5ml sesame oil


  1. Place the miso paste, sugar, soy sauce, oil, sesame oil, lime juice and zest into a non-metallic bowl and whisk to combine.
  2. Slice the mushrooms into ½ cm slices and add to the miso mixture. Toss to coat, cover and transfer to the refrigerator for at least 1 hour.
  3. Preheat the oven to 190°C and line a baking sheet with foil. Remove the mushrooms from the marinade and place, in a single layer on the baking sheet. Cook for 10–15 minutes, basting with the remaining marinade during cooking. Once the mushrooms are tender allow them to rest for 5 minutes.
  4. Arrange the mushroom slices on serving plates.
  5. Toss the remaining ingredients together and scatter over the mushrooms before serving.

Serves 4