Miso Roasted Kale and Mushrooms
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Miso Roasted Kale and Mushrooms
Serves 4
1 small-ish bunch kale, washed but not dried, any tough stems discarded and chopped (see photo)
6-8 ounces shitake mushroom or regular brown/white/crimini mushrooms or a mix, brushed clean and roughly chopped
1 1/2 teaspoons white miso
1 tablespoon sesame oil (not toasted) or peanut oil
1 tablespoon rice vinegar
2 tablespoons water
1 teaspoon soy sauce/tamari
1. Preheat oven to 375.
2. Place the kale and mushrooms in a large bowl. Mix the remaining ingredients in a small bowl and drizzle over vegetables. Toss very well and then spread onto a sheet pan, using a plastic scraper to get all the dressing onto the pan.
3. Roast, tossing several times, until tender and just browning, about 25 minutes. Serve hot or warm.
Michelle Roberts says:
What is the last ingredient? 1 tablespoon?
cookwithwhatyouhave says:
Ha, that is a good question. I removed reference to it since I think it was just an error. I’ll replicate one of these days to make sure. Sorry about that.