Ingredients

1 lb blue oyster mushrooms

Spray oil

Large handful baby spinach

Short grain brown rice (for serving)

Sauce

1 ½ tbsp white miso paste

¼ cup water

2 Tbsp white wine

1 Tbsp soy sauce

1 Tbsp brown sugar

2 tsp vegan butter

1 Tbsp minced garlic

Instructions

1. Separate mushrooms and peel large mushrooms in half.
2. Heat a large non-stick pan or skillet over medium. Once hot, spray with a thin layer of oil.
3. Add mushrooms and leave them to sear for 3-4 minutes. Flip over and repeat for the remaining side.
4. Meanwhile, mix together the miso paste, water, wine, soy sauce and sugar until the miso paste is dissolved.
5. When the mushrooms have a good sear, add the sauce. Leave the mushrooms to simmer, stirring lightly, until the sauce has reduced to a glaze.
6. Add the vegan butter and garlic. Melt the butter and mix with the mushrooms.
7. Rinse the baby spinach, add to pan and continue cooking until wilted.
8. Serve over rice.