For the Mushrooms 4 portobello mushrooms (we love Meadow Mushrooms)
4 tbsp white miso paste
1 tbsp sesame oil (we love Lee Kum Kee)
2 cloves garlic
For the Miso Cashew Dressing 200g cashews, soaked in boiling water for 10 min then drained (we love Alison’s Pantry)
1 tsp sesame oil (we love Lee Kum Kee)
1 tbsp rice vinegar
Water to thin
1 tbsp miso
Heat oven to 200C and line a flat baking tray with parchment.
For the mushrooms: Lay the mushrooms on the baking tray, top side down. In a small bowl, mix together miso paste, sesame oil and garlic and top each mushroom with a tablespoon of the miso mixture. Bake for 25-30 minutes.
For the Miso Cashew Dressing: In a food processor, blitz together all of the miso cashew dressing ingredients – add a little water to reach your preferred consistency – set aside.
For the Rice: in a food Processor, blitz together the coriander, spinach, green chilli and lime. Heat the rice packets in the microwave and fold the blitzed mixture into the rice with a little salt and a drizzle of sesame oil.
For the Walnuts: In a non stick fry pan over a high heat, fry off the chopped walnuts until browned – last minute add a splash of soy sauce and fry off until evaporated. Set aside.
In a bowl layer the rice, mushrooms, a drizzle of cashew dressing, a sprinkle of walnuts, some extra spinach and coriander.