Braised mushrooms with spelt, baby gem, tofu dressing and pumpkin seed pesto

2
40 minutes

Ingredients

Braised mushrooms

  • 4 large flat mushrooms
  • 1 tsp white miso
  • 2 tbsp of tamari, or soy sauce
  • 1 tbsp of olive oil
  • salt
  • pepper

Spelt

  • 80g of spelt, use whole spelt if possible but pearled is fine

Tofu dressing

  • 150g of firm tofu
  • 1 tbsp of tamari, or soy sauce
  • 1 tbsp of tahini
  • 1 knob of ginger, 8cm in length, peeled and grated

Pumpkin seed pesto

  • 50g of pumpkin seeds
  • 50g of extra virgin olive oil
  • 20g of flat-leaf parsley, plus extra for garnish
  • 10g of coriander

Baby gem

  • 1 baby gem lettuce, halved
  • 1 tbsp of olive oil
  • parsley cress, (optional)

Method

1
To begin, cook the spelt according to the packet instructions. Set aside and keep warm or gently reheat just before serving
  • 80g of spelt
2
To make the tofu dressing, place all the ingredients into a small blender and blitz until smooth. Season to taste and set aside
  • 1 knob of ginger, 8cm in length, peeled and grated
  • 150g of firm tofu
  • 1 tbsp of tamari, or soy sauce
  • 1 tbsp of tahini
3
To cook the mushrooms, heat the olive oil in a large frying pan. When hot, add the mushrooms, skin-side down, seasoning well with salt and pepper. Brown well then turn over. In a separate bowl, whisk together the miso paste and tamari with 4 tablespoons of water until smooth. Add this to the pan and gently simmer the mushrooms until they are cooked through (around 5–8 minutes)
  • 1 tbsp of olive oil
  • 1 tsp white miso
  • 2 tbsp of tamari, or soy sauce
  • pepper
  • salt
  • 4 large flat mushrooms
4
While the mushrooms are cooking, make the pesto. Place all ingredients into a food processor with 2 tablespoons of water and pulse until combined but still a little chunky. Season to taste and set aside
  • 50g of pumpkin seeds
  • 50g of extra virgin olive oil
  • 20g of flat-leaf parsley, plus extra for garnish
  • 10g of coriander
5
To cook the baby gem, heat a small frying pan over a high heat. Add the olive oil and, when hot, place the gem halves in the pan, cut-side down. Leave to cook for a few minutes until nice and golden brown on the flat side
  • 1 tbsp of olive oil
  • 1 baby gem lettuce, halved
6
To serve, place a large spoonful of the tofu dressing in the bottom of each bowl. Divide the spelt between each bowl then add the mushrooms, along with any remaining pan juices. Finish with the pesto and baby gem halves. Garnish with parsley and parsley cress, if desired
  • parsley cress, (optional)