Miso Mushrooms and Sweet Potato Mash

Mix 1 tbsp of miso, 1 tbsp of oil, the chopped sage leaves and garlic, and brush all over the mushrooms. Set aside. Boil the potatoes for 12 mins in salted water, then drain and mash until smooth, mixing in the cream and some seasoning. Set aside for later.
Preheat the oven to 140C. Heat 1 tbsp of oil in a frying pan and fry the whole sage leaves for 3 mins, or until crisp. Drain on kitchen paper and set aside. Clean out the pan, then pour in the stock, the remaining miso and the syrup, and simmer for 10 mins to reduce slightly to a gravy consistency. Set aside with the other completed components.
Heat a little more oil in a frying pan and fry the mushrooms, stem-side down, for 3 mins. Flip and fry for 3 mins more, then place in the oven to cook for 10 mins. Heat up the gravy, stir in the mushroom cooking juices and the cornstarch paste, then simmer until thickened and glossy. Season well, and serve with the sweet potato mash, the mushrooms and the fried sage leaves scattered on top.

30 mins

2 serving

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