It was time we started eating slightly less fattening food. I attempted to go vegetarian(ish) for a meal or two. A trip to the supermarket got me lovely large king mushrooms, a courgette, mesclun salad and some herbs. The mushrooms ended up under the grill together with a miso-garlic marinade. The courgettes were caramelised and tossed with anchovies and mustard. Substitute capers for the anchovies if you’re going fully vegetarian, I just didn’t have capers in the house. For the couscous, make up some instant stuff with vegetable stock and stir in some chopped herbs. Here I use curly parsley (far cheaper than the Italian flat leaf type and much stronger, go easy). For the salad, I bought some mesclun and mixed in some organic tang oh (chrysanthemum leaves), then cracked in some pistachio (DC’s idea) and tossed in truffled olive oil and balsamic vinegar. It all came together to form a satisfying almost vegetarian dinner.
Garlic-Miso King Mushrooms
2 king mushrooms
1 tbsp miso paste (I use red miso with konbu here)
1 tbsp dry vermouth (sherry or sake is good too)
2 cloves garlic, minced
- Slice the king mushrooms lengthwise.
- Blend the miso, vermouth and garlic till you get a spreadable paste, smear lovingly over the mushroom portions.
- Place under a hot grill for about 10 minutes on each side or until the miso paste just about chars. Serve.
- Just before eating, scrape off the excess miso because it gets quite salty.
Caramelised Courgette with Chilli
2 tsp olive oil
1 courgette, chunked
3 shallots, minced
2 tsp brown sugar
chilli padi, minced
2 anchovies, mashed
1 tbsp Dijon mustard
3 sprigs basil, sliced fine
- Heat the olive oil in a pan and brown the courgette pieces on all sides.
- Stir in the shallots on low heat and cook till fragrant. Now stir in the sugar and allow to caramelise.
- Add in the chilli padi and anchovy, stirring till combined.
- Take the pan off the heat and mix in the mustard and basil. Serve.
Both recipes serve 2.