Miso Mushroom Sauce over Rice Noodles

If you are a mushroom fan, you will love this creamy versatile sauce. Made with baby portabella mushrooms, our Dandelion Leek Miso, and five spice powder which lends its sweet mystery. The rice noodles are gluten-free and a side of broccoli rabe (rapini) adds it’s subtle pungency.

Ingredients for Sauce:

2 cups chopped mushrooms
1 tbsp sesame oil
1 cup chopped onion
2 cloves of garlic
¾ cup water
¼ cup whole wheat pastry flour
2 tbsp Dandelion Leek Miso or another of our varieties
¼ tsp of five spice powder
½ tsp dried marjoram
1 pinch of black pepper
¼ cup chopped parsley
2 tsp chopped chives or scallions

Other Ingredients:

6 oz of spiral rice noodles
½ bunch of broccoli rabe (rapini) or other leafy greens
2 tsp fresh lemon juice
¼ tsp sea salt

Directions:

1. Cook rice noodles according to package directions. Set aside.

2. Sauté onions and garlic in sesame oil for 1 to 2 minutes. Add mushrooms that have been washed, stems trimmed and coarsely chopped. Stir gently 2-3 minutes. Remove from heat and cover.

3. Mix flour and miso in ¾ cup of water with a fork until smooth. Slowly stir the above liquid into the mushroom mixture. Add five spice powder and a pinch of black pepper.

4. Stir in chopped parsley. Turn off heat. Sprinkle with chives or scallions before serving.

5. Steam the broccoli rabe for 2-3 mintues. Flavor it with salt and fresh lemon juice.

6. Serve mushroom sauce over rice noodles with a side of broccoli rabe. Enjoy!

South River Miso lends itself to spring and summer cooking as a marinade for grilling, in salad dressings, dips, light soups, and more! Check out all of our great recipes for inspiration or delight in your own creative uses of our miso this season.