Stir-fry Savoury Crumble with Miso Mushrooms recipe

Everyone loves a crumble, so why not have it to start a meal? This looks fab served in glass dishes, and the umami flavour had the testing team (and unsuspecting dinner guests) licking their chops. It’s crumble, but not as you know it…

This was my Speciality recipe for the Golden Spurtle World Porridge Making Championship.
What on earth is that? Read my blog post from 2023.

Serves 4

INGREDIENTS
350g mushrooms, any type

2 Tbsp white miso paste

2 Tbsp mirin

1 Tbsp seasoned rice vinegar

½ Tbsp rapeseed oil

½ Tbsp butter

For the crumble:

40g fine oatmeal

80g rolled oats

10g soft dark brown sugar

60g mix of sunflower, sesame and hemp seeds

1 Tbsp pine nuts

Pinch sea salt

3 Tbsp butter, for frying

Fresh thyme leaves as a garnish

METHOD

-          In a small bowl, mix the miso, mirin and rice vinegar to a make a smooth paste, set aside.

-          Finely slice the mushrooms.

-          Sauté mushrooms on a medium heat in the butter / oil.

-          When cooked, add miso sauce and reduce on a low heat. Add a dash of water if required.

-          Mix the crumble ingredients in a bowl.

-          In a small wok / frying pan, melt butter on a medium heat.

-          Stir-fry the crumble mix, agitating often. It’s ready when slightly browned. Don’t let it burn!

-          Serve the crumble in small glasses as a starter, mushrooms first, then topped with the crumble mix. Use a jam funnel to keep it neat.

-          Garnish with finely chopped fresh thyme. Be warned, crumble is very hot when served. Enjoy!

All 30 competitors before the event, outside Carrbridge village Hall. It was a wonderful day.