Miso Roasted Kale and Mushrooms

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Miso Roasted Kale and Mushrooms


Serves 4


1 small-ish bunch kale, washed but not dried, any tough stems discarded and chopped (see photo)

6-8 ounces shitake mushroom or regular brown/white/crimini mushrooms or a mix, brushed clean and roughly chopped

1 1/2 teaspoons white miso

1 tablespoon sesame oil (not toasted) or peanut oil

1 tablespoon rice vinegar

2 tablespoons water

1 teaspoon soy sauce/tamari



1. Preheat oven to 375.


2. Place the kale and mushrooms in a large bowl. Mix the remaining ingredients in a small bowl and drizzle over vegetables. Toss very well and then spread onto a sheet pan, using a plastic scraper to get all the dressing onto the pan.


3. Roast, tossing several times, until tender and just browning, about 25 minutes. Serve hot or warm.

2 thoughts on “Miso Roasted Kale and Mushrooms”

    • cookwithwhatyouhave says:

      Ha, that is a good question. I removed reference to it since I think it was just an error. I’ll replicate one of these days to make sure. Sorry about that.

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