Miso mushrooms and fried eggs

Enjoy these mushrooms for brunch, lunch or a simple dinner. It is a great way to useup leftover rice. Don’t add salt as you will find the miso soy sauce is salty enough. If you can get hold of wild mushrooms, the different textures are a delight to look at and all have their own individual flavours.

Sauce

1 Tbsp	Soy sauce
1 Tbsp	Miso paste (Main)
1 Tbsp	Mirin
½ cup	Water

Rice

1 Tbsp	Oil
1 Tbsp	Butter
2 cloves	Garlic, sliced
300 g	Mixed mushrooms, sliced (Main)
1 cup	Cooked brown rice
4	Eggs (Main)

Directions

1. Firstly combine the soy, miso, mirin and water, stirring to combine well.

2. Heat the oil and butter in a frying pan. Add the garlic, cooking until lightly coloured. Add the mushrooms and cook through. Stir through the rice, then add the sauce and bring up to heat.

3. Fry the eggs and place on top of the mushroom and rice.

See more of Angela's aromatic recipes

• Prawn skewers
• Feijoa and fresh ginger muffins