Miso mushrooms

This is a healthy, easy and quick recipe taken from The Doctor’s Kitchen. A good recipe for the New Year! I wanted to try something new and miso is known to be good for your gut; it is low-carb so it’s great for my IBS. The original recipe served the mushrooms on toast, but I chose to serve mine with cauliflower rice and a side of organic and gluten-free Korean kimchi.


  • 400g mushrooms, sliced
  • 1 tbsp olive oil
  • 1 tbsp Miso paste (I used this one, as its gluten-free and organic)
  • a handful of fresh parsley
  • a squeeze of lemon juice
  • black pepper


1) In a frying pan, fry your mushrooms in oil until soft; about 5 minutes.

2) Add the miso paste and black pepper to the mushrooms, stir and cook for a few more minutes.

3) Finish the mushrooms with a squeeze of lemon juice and chopped parsley. Then serve, I chose cauliflower rice and Korean kimchi to go with mine. But you could choose to serve with toast, like the original recipe. Enjoy!

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