roasted oyster mushroom and miso cashew cream sandwich

The perfect WFH lunch doesn’t exi… 😍 This roasted oyster mushroom and miso cashew cream sandwich is my new obsession. I made it three times last week. I dreamt about it last night. It’s saved my life. It cured my herpes. (Iykyk) INGREDIENTS: 400g oyster mushrooms (it’s a lot but they reduce in size, and if you have too many, I’m sure you’ll find a use for them - they’re delicious) 1 tbsp sweet white miso paste (I used ) 1 tbsp tamari 1 tbsp olive oil For the sauce: 100g soaked cashews nuts (leave in boiling water for 10 mins) 1 tbsp sweet white miso paste Juice of one lemon 1 clove garlic 3 tbsp nooch Pinch salt A splash of water (about 40ml) for blending to a paste like consistency. More if you need it! To serve: Ciabatta bread Rocket or spinach METHOD: Pre heat your oven to 220 degrees Celsius Tear mushrooms into strips with your hands, massage them in the oil, tamari and miso, then roast for 10-15 mins before taking out, mixing them around and sticking them back in the oven for another 10-15 mins. Them should be crispy and greatly reduced in size, but not burned so keep an eye on them during the second roast. Whizz you the sauce ingredients and layer your sandwich with the cashew miso cream on both sides. Makes sure you pile the mushies high. Go BIG! 💚

Great

% Daily Values based on a 2,000 calorie diet