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This recipe comes from Natalia Rudin’s Cooking Fast and Slow, one of four picks from the first installation of our Climate Cookbooks column.
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RECIPE: Miso Mushroom Gnocchi
- Yield: Serves 2
Description
Although I absolutely adore a good sweet treat, I am a savory girl at heart, and this meal always satisfies all my savory dreams. The deep umami from the miso paired with the rich and meaty mushrooms and soft pillows of gnocchi is just a match made in heaven. You can use any variety of mushroom you like or have readily available, but the oyster is, in my opinion, the best.
Ingredients
- 9 oz oyster mushrooms (or mushrooms of choice)
- Salt
- Olive oil
- 1 shallot, diced
- 3 garlic cloves, finely chopped or grated
- 1 16–oz package of gnocchi
- 1 tsp white miso paste
- 1–2 Tbsps butter (or vegan alternative)
- 1 Tbsp nutritional yeast or freshly grated Parmesan
- Juice of 1/2 lemon
- Freshly ground black pepper
- 1 Tbsp chopped chives, to serve
Instructions
- Put a full kettle on to boil and roughly tear up the mushrooms. Throw them into a large, dry frying pan with a sprinkle of salt. Let them cook down until all their water has evaporated and they start to sear around the edges before adding a splash of olive oil.
- Once the mushrooms are looking crisp and charred, remove them from the pan and set aside. Add another glug of olive oil to the pan and add the shallot. Sauté for 5 minutes, then add the garlic to the pan.
- Put the gnocchi into a separate saucepan, cover with the boiling water so that there is plenty of room above for them to rise to the surface, and put over high heat.
- In a small bowl, mix the miso paste with a few large spoonfuls of the gnocchi water until smooth and pour this into the pan with the shallots and garlic. Mix well and add the mushrooms and butter.
- When the gnocchi begin to float to the surface, use a slotted spoon to transfer them over into the mushroom pan and mix well. You might want to add a ladle or two of the cooking water to loosen it up. Stir in your nutritional yeast (or Parmesan) and a squeeze of the lemon to taste.
- Serve in bowls and finish with a healthy crack of black pepper and the fresh chives.
Notes
- Use GF gnocchi to make this gluten free.
Published with permission from Cooking Fast and Slow by Natalia Rudin, copyright © 2025. Published by Ten Speed Press, a division of Penguin Random House, LLC. Food photography by Issy Croker.
