6 dried shiitake mushrooms
500g pkt (1 lb) store-bought gnocchi
50g (1.5 oz) butter
400g (14 oz) fresh mushrooms, sliced or torn into bite-sized pieces
3 garlic cloves, finely chopped
2 tbsp shiro miso
300ml (10 fl oz) thickened cream
1 tsp sherry vinegar
2 spring onions (scallions), thinly sliced
ground black pepper, to taste
finely grated parmesan cheese, to serve
Delicious!
So quick and easy, and absolutely amazing!
Super Quick and Easy
Super quick and easy. This is one that tastes even better the next day when all those flavours work their magic in the fridge! The miso flavour was a touch too strong for me in this one, so I would make it again with a little bit less miso. I loved the mushroom-y savouriness, though!
Great recipe
Super simple and tasty, I improvised a little by adding less cream and added stock instead as didn’t have enough cream! Also added spinach.