Tamari Koji Mushrooms and Onions

Tender mushrooms and sweet onions with a silky coating of Tamari Koji. Serve alongside rice or noodles.

Ingredients

• 2 medium-sized Field Mushrooms, sliced about 5mm thick
• Half of a medium-sized Onion, thinly sliced
• Olive Oil
• Garlic, finely minced
• 1/2 teaspoon Salty Koji
• 1 teaspoon Tamari Koji Paste

Preparation

1. In a large bowl, combine the sliced mushrooms and onions. Drizzle with a little olive oil to coat and toss to evenly distribute.
2. Sprinkle the salty koji over the mushroom and onion mixture, tossing again to ensure all ingredients are coated.

Cooking

1. Heat some olive oil in a frying pan over medium-high heat. Add the minced garlic and sauté until fragrant.
2. Once the garlic releases its aroma, add the coated mushrooms and onions to the pan.
3. Cook the mushrooms and onions covered, maintaining a medium to high heat, until they are three-quarters cooked through.
4. Add the tamari koji paste to the pan, stirring to coat the ingredients evenly.
5. Continue cooking the mixture uncovered, allowing it to dry slightly so the tamari koji coating can caramelise.
6. Remove the pan from the heat once the combined ingredients reach a silky, slightly sticky texture.