Bosh Miso Mushrooms

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prep – Finely slice the leek. Tear the mushrooms. Finely chop the garlic. Rinse + drain the chickpeas. Finely slice the chives. Blitz the silken tofu until smooth.�

Step 2

Cook the base – Heat a drizzle of oil (or plant-based butter) in a wide pan over medium heat. Fry mushrooms until golden, then remove. Add another drizzle of oil and cook the leeks for 5–6 mins until soft and slightly caramelised. Add garlic + miso and fry for 1 min. Add orzo and toast for 2 mins

Step 3

Build the orzotto – Add the blitzed tofu, chickpeas, stock, soy sauce and nooch. Stir well and simmer for 10 mins, stirring regularly so it doesn’t stick (add a splash of water if needed). Stir in half the mushrooms.�

Step 4

Finish & serve – Stir in lemon juice, taste and adjust seasoning. Spoon into bowls and top with the remaining mushrooms, chives, and a drizzle of extra virgin olive oil.