Stir Fried Miso Mushrooms


A meat free dish packed with powerful umami punch.  I cooked this with two of my favorite mushrooms : Oyster and Bai Ling mushrooms.

- 1 packet of fresh oyster mushrooms
- 1 large head of canned Bai Ling mushrooms, sliced
- 2 tablespoons of cooking oil
- 1 tablespoon of butter
- 2 large cloves of garlic, minced
- 2 heap tablespoons of miso paste
- 3 tablespoons of water
- For garnish: spring onions, chopped


01. In a heated wok, add oil and butter.
02. Add garlic and fry till fragrant.
03. Add miso paste, flatten the miso paste with a spatula to mix it well with the garlic and oil.
04. Add in both types of mushrooms.
05. Toss around,  allowing the miso paste to coat the mushrooms evenly.
06. Add water, one tablespoon at a time, with just enough water to produce a steaming effect to cook the mushrooms, but not too much to dilute the gravy.
07. Once the mushrooms are cooked, transfer them to a serving dish and garnish with chopped spring onions.

++ Notes to Self ++
Butter can be salted or non salted, I find that it doesn’t really matter after adding miso paste.
Some miso paste can taste saltier than others, I use the white+low sodium version of miso paste, adjust amount of miso according to one’s taste preference and the type of miso used.

Roasted Cherry Tomatoes

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These cherry tomatoes are roasted in my humble toaster oven.  For small serving recipes that don’t require much precision in the temperature, my toaster oven is more than adequate to do the job.   It takes a shorter time to heat up, and if it gets too hot before the timer goes off, I simply be my own “manual temperature control” and turn off the main switch to cool things down a bit.

But for ingredients as juicy as these tomatoes, there’s really no need to worry about them getting burnt even when I turn the timer dial to 20 minutes at one go.

Usually I will use these roasted tomatoes for my pasta dishes.  On this particular day, I made bruschetta to clear out some old bread.

- 1 small bag of cherry tomatoes
- olive oil
- salt
- black pepper
- 1 sprig of fresh rosemary
- 4 cloves of garlic, bruised with skin intact
- 2 cloves of garlic, minced


01. Toss all the ingredients in an oven-proof dish or toaster pan.
02. Spread the tomatoes out on the dish.
03. Pop the dish into the toaster oven
04. Set the timer dial to 20 minutes, or cook until the tomatoes turn soft.

Drizzle just enough olive oil to coat the tomatoes.
The small amount of garlic + herb infused olive oil that settles at the bottom of the dish after cooking is great for drizzling on single serve salads or pasta too.