Sorghum With Mushrooms And Miso Food

SORGHUM WITH MUSHROOMS AND MISO

Steps:

• COMBINE 3 CUP WATER, SORGHUM, AND PINCH OF SALT IN 2 QT SAUCEPAN. BRING TO A BOIL OVER HIGH; COOK 5 MINS.
• REDUCE HEAT TO LOW;COVER AND COOK 1 HOUR, STIRRING ONCE AFTER 30 MINS. REMOVE FROM HEAT.
• STIR SORGHUM. COVER AND LET STAND UNTIL MORE LIQUID IS ABSORBED, 15-20 MINS. THE SORGHUM IS DONE WHEN THE GRAINS ARE CHEWY-FIRM WITH A SLIGHT SNAP
• MEANWHILE, HEAT 1/2 TSP OIL ADD MUSHROOMS. SEASON WITH SALT AND PEPPER. COOK STIRRING UNTIL GLISTENING AND SWEAT
• TRANSFER TO BOWL THEN COOK SHALLOT AND SCALLIONS WITH 1 TBS BUTTER UNTIL FRAGRANT
• ADD TO MUSHROOMS
• DRAIN SORGHUM, RESERVING 2-3 TBS LIQUID
• MELT 1 1/2 TBS BUTTER IN SKILLET OVER MED HEAT. WISK IN MISO. ADD SORGHUM AND RESERVED LIQUID; STIR TO COMBINE. STIR IN MUSHROOM MIXTURE. STIR IN GREEN SCALLION SLICES. SERVE WARM

SAUCY MISO MUSHROOMS WITH UDON NOODLES

Steps:

• Heat oven to 200C/180C fan/gas 6. In a bowl, whisk the miso paste, mirin, soy sauce, garlic and half the sesame oil until smooth and combined. Line a baking tray with a large sheet of foil, place the mushrooms in the middle and scrunch up the sides to almost encase the mushrooms. Pour over the miso mix, turning the mushrooms to ensure they are well coated. Scrunch the packet of foil closed and bake for 30 mins.
• About 5 mins before the mushrooms are ready, heat the remaining oil in a wok, stir-fry the noodles until hot through then divide between 4 bowls. Top each bowl with 1 or 2 mushrooms and pour over the sauce from the foil. Scatter with sesame seeds and spring onions.