Description
Salty and savory miso glazed king oyster mushrooms with eggplant. A vegan dish with tons of flavor and OH-SO-EASY to prepare!
Ingredients
Scale
- 6 King Oyster Mushrooms (Also called King Trumpet, Halved and Scored)
- 2 Japanese Eggplant (Sliced into Circles and Scored)
- 1 Cup Cooked Rice (Your Choice, We used Forbidden Rice)
- 4 ½ Tbsp Miso Paste
- 1 ½ tsp Agave
- 1 ½ tsp Liquid Aminos
- 2 tsp Chili Sauce
- 2 Tbsp Veggie Stock
- Sesame Oil
- Sesame Seeds (Garnish)
- Fresh Basil (Garnish)
- Chives (Garnish)
Instructions
- Preheat oven to 400°F.
- Wash and prepare all vegetables. Slice the mushrooms in half and then score the cut side of the mushrooms into shallow diamonds (See picture). Do the same with the eggplant medallions.
- Prepare your rice.
- While the rice cooks, place the mushrooms and eggplant, score side up, on a baking sheet prepared with a thin layer of oil (we used sesame oil). Bake for 15 minutes.
- Meanwhile, make the miso glaze. In a sauce pan, combine the miso paste, liquid aminos, agave, chili sauce and veggie stock. Whisk to thoroughly incorporate over medium heat. Simmer, stirring constantly until the sauce begins to thicken (About 5 minutes).
- Flip the eggplant and mushrooms over and cook for an additional 20 minutes.
- Next, flip the mushrooms and eggplant one last time. Then, brush the glaze onto the mushrooms and eggplant liberally. Cook for a final 10 minutes to allow the sauce to glaze the vegetables.
- Serve over rice and garnish with sesame seeds, chives and fresh basil. Enjoy!
- Leftovers can be refrigerated in an airtight container for up to 5 days.
Keywords: Miso, King Oyster Mushrooms, Eggplant, Glazed, Vegan
