Miso Butter Mushrooms & Furikake Rice

Preheat oven to 200°C. Cut the mushrooms into small, equal-sized pieces. If you are using enoki, just cut away the ends.

Whisk together the butter, miso and olive oil until you form a smooth marinade.

Lay two large pieces of silver foil in a bowl and place half of the mushrooms and the marinade into each. Place a chilli on top if using. Wrap it up tightly and place in an oven dish. Cook for 25 mins or until all the mushrooms are soft and cooked through.

Meanwhile, cook the rice according to packet instructions and finely slice the spring onion.

To make the furikake seasoning, add the two nori sheets to a blender and blitz until you have very small pieces, taking care not to turn it into a powder. Then add the sugar, two tablespoons of sesame seeds, salt and chilli flakes if using. Pulse until fine, again taking care not to over process into a dust. Empty out into a small bowl and mix through the last tablespoon of sesame seeds.

When the rice is cooked, divide into two bowls and spoon over plenty of furikake and top with some spring onion.

Remove the mushrooms from the oven when they are ready. Keeping them in the silver foil, place them in a bowl and open up the parcel. Don't forget to pour that delicious mushroom juice all over your rice!