Miso polenta topped with soy mirin mushrooms and charred spring onions

Anecdote

This combines two of my favourite easy dishes 1) charred spring onions on creamy mash potato, drizzled with chilli oil and 2) garlicy soy and mirin charred mushrooms. Creamy polenta only takes 5 minutes to cook and serves as a soft bed, a perfect contrast to the crunchy fried garlic and chilli topping.

Ingredients

Soy and mirin mushrooms:

• 200g mixed speciality mushrooms (I get the pack from Sainsbury's which has a mix of oyster, maitake, king oyster and shiitake, but alternatively use sliced brown mushrooms) - tear or slice the larger ones

• Small handful of small dried shiitake or ~3 large ones (rehydrate one hour ahead and if large, sliced) - optional but recommended

• 2 large garlic cloves, smashed

• 1 tbsp neutral oil

• ~1 tsp light soy

• ~1 tsp mirin

Polenta base:

• 70g polenta

• ~300ml warm water (for extra umami, use the liquid from rehydrating the dried shiitake mushrooms)

• 1 tsp white miso

To serve:

Charred spring onions:

• Small handful of whole spring onions (roots removed, I prefer the skinnier ones)

• Drizzle of neutral oil

Crispy fried garlic and chilli topping

• ~1 tbsp neutral oil

• 1 large garlic clove (or two medium ones), sliced

• 1 small red chilli, sliced (up to you if you want to remove the seed, I don't bother)

A drizzle of chilli oil of your choice

Recipe

First things first, rehydrate the dried shiitake mushrooms if you're using them - ideally one hour ahead in the warm water. Set aside until needed.

Crispy fried garlic and chilli topping (optional but I recommend for that contrast in texture):

1. Heat the oil and once hot, add the sliced garlic and red chilli and fry until golden on both sides (you'll need to watch it carefully so it doesn't burn, bitter garlic is a no no)

2. Lift out and set aside

Soy and mirin mushrooms:

1. In a large pan, heat the oil on medium-high and add the garlic and mushrooms (including shiitake if you're using them), spreading them out as much as possible. Leave them alone and let the moisture release, only flipping when it has gained some colour on one side

2. Try and flip them so that the other side gets some browning action too, there should be a lot of steam releasing. If it's happening too slowly, you can crank up the heat

3. When both sides have gained some colour, pour in the soy sauce and mirin, giving it a good stir and letting them brown even further. I normally turn up the heat at this point so they get a bit crispy but it's up to you on how dark you like them

4. Taste for salt and add a bit more sea salt or light soy if necessary

5. Lift out and set aside (you can toss the whole garlic if you wish but I don't mind at all)

Charred spring onions:

1. Heat the oil and when the pan (I used a cast iron) is very hot, place the spring onions in and flip when one side is charred so you get even colour

2. Lift out and set aside

Polenta (I recommend cooking this last as it comes together really quickly and if you did it first and kept it on the hob, it would probably get too thick):

1. Dissolve the white miso in the warm water or the rehydrated mushroom liquid

2. Add the polenta to a pot, and pour in half of the liquid. Let that come to a simmer, you will need to keep an eye and stir

3. It will slowly thicken, add more liquid when it thickens too much - it should cook for around 5 minutes on a low simmer

4. Depending on the consistency you like, you might need a little less or little more liquid - feel free to top up with more water

5. Season to taste (bearing in mind how salty your toppings are)

ASSEMBLY TIME!

1. Pour the polenta on a plate or bowl

2. Add the mushrooms in the middle and the spring onions (I arranged in a circular fashion, you can place any way you wish)

3. Drizzle with chilli oil

4. Top with crispy garlic and chilli