Mushrooms appear to be a pretty polarising veggie. I LOVE them, whilst my husband loathes them. Luckily I have dragged my daughter over to my mushy loving world. I must say whenever I make this dish she will always help me finish the plate! The ultimate in umami flavour this mushie recipe is one worth adding to your Sunday breakfast cook-up repertoire.

Ingredients

• 200g mushrooms (sliced)
• 1 x TBSP nuttelex + dash olive oil
• 2 x tsp tamari
• 2 x tsp balsamic vinegar
• 2 x tsp miso paste
• 1/2 x tsp garlic granules
• 1/2 x tsp dried rosemary
• 1/4 x tsp onion powder
• Pepper

Method

1. Melt Nuttelex in a frypan on medium/high heat. Add a dash of olive oil whilst the Nuttelex is melting (this helps to stop it from burning)
2. Add mushrooms to the pan. Stir to coat all the mushrooms in the melted Nuttelex and cook for approximately 1 minute
3. Add the tamari and cook for approximately 1 1/2 minutes. The mushrooms should be soft and the sauce starting to thicken but not completely absorbed
4. Add the remaining ingredients (balsamic, miso paste, garlic granules, rosemary, onion powder and a few cracks of pepper – or to taste)
5. Cook for another 2 minutes or until the mushrooms have reduced significantly in size and the sauce has thickened
6. Serve however you like — I love these served on a thick crusty slice of toasted sourdough or as part of a vegan big breakfast