Kimchi POTAToes w-miso mushrooms

INGREDIENTS

KIMCHI POTATOES

450g washed potatoes, cut into 2cm chunks

Olive oil

3 spring onions, thinly sliced

3 garlic cloves, minced

1 ½ CUPS kimchi

Salt and pepper

MISO MUSHROOMS

Dash olive oil

200g oyster mushrooms, trimmed and halved

2 TSP miso paste

1 TBSP soy sauce

2 TSP sesame oil

INSTRUCTIONS

KIMCHI POTATOES

1. Bring a pot of water to the boil and add the potatoes. Cook at a boil until tender enough to pierce with a fork. Drain and set aside.

2. Over a medium heat, add enough olive oil to cover the bottom of a large pot.

3. Add the shallot whites and cook, stirring occasionally, until they begin to soften.

4. Gently mix in the potatoes, trying not to crush them. Let the potatoes crisp up a bit, stirring occasionally. Add more oil if needed.

5. Once the potatoes are golden brown, add the garlic and kimchi and stir until fragrant. Remove from the heat, season with salt and pepper to taste, and set aside.

MISO MUSHROOMS

1. In a separate pan, heat the olive oil over a medium heat, then add the oyster mushrooms. Cook until browned, then flip and brown the other side. Do not crowd the pan or they will not brown.

2. In a small bowl, mix the miso paste, soy sauce and sesame oil. Pour the mixture over the mushrooms, ensuring they are well coated. Allow the sauce to caramalise on one side before flipping the mushrooms and repeating. 

3. Serve the mushrooms with the potatoes. Garnish with shallot greens.