Seasonal, cultured, vegcentric cooking by Joey O'Hare


Seasonal, cultured, vegcentric recipes by Joey O'hare! Food with Time makes fermenting at home so easy, taking vegetarian and vegan food to the next level. #vegcentric #foodwithtime #fermentingforflavour

Miso Marinated Mushroom with Sweet Chilli Pickled Carrots & Spelt

The marinated mushrooms have a deep umami quality, and there a wonderful balance of sweet and sour too. If you fancy adding some extra substance to this dish, as it is on the lighter side, marinade some crumbled tempeh, or a halved hard-boiled egg, along with the mushrooms.

Very soon I'll be adding a recipe from Sweet Chilli Fermented Carrots to Food with Time, which takes this to the next level; in the meantime, these lightly pickled ones do the trick nicely.

This recipe serves 2 people.


For the miso marinated mushrooms:

2 large portobello mushrooms
1 tablespoon tamari soy sauce
1 tablespoon brown rice vinegar (or other vinegar if you have to hand)
1 tablespoon sesame oil
1 teaspoon nam pla (optional)
1 teaspoon runny honey, or maple syrup
1 teaspoon brown rice miso paste

For the spelt:

approximately 1 - 1 1/2 cups cooked pearled spelt
2 stalks of celery
4 spring onions
½ small cucumber

For the sweet chilli pickled carrots:

2-3 medium organic carrots
½ cup vinegar (white wine or brown rice is best)
¼ cup water

1 tablespoon tamari soy sauce
1 tablespoon honey, or maple syrup

1 red chilli, or ½ teaspoon of chilli flakes

To garnish:

toasted peanuts
sesame seeds
fresh coriander


First, cook the spelt as per the packet’s instructions, and then drain and allow the steam to billow off as much as possible. Allow to cool slightly.

If you are garnishing with peanuts, toast these in a preheated oven (approximately 5 minutes at 180 degrees); or toast sesame seeds in a dry frying pan on a gentle heat for 3 minutes.

In a small saucepan gently warm all the ingredients for the carrot’s pickling liquor, just until the honey has dissolved and it gives off a little steam – there’s no need to bring it to simmer.

Peel the carrots, then, continuing with your peeler, make carrot ribbons; (lie the carrot flat on the chopping board and press the peeler harder than you normally would). Submerge the carrot ribbons in the pickling liquid.

Whisk together all the ingredients for the mushroom marinade; make sure that the miso paste is well mixed in particular. Slice them across their full width, approximately 1 cm thick. Submerge these in the marinade for at least ten minutes; they can of course last in the marinade longer if you wish to prep ahead, the longer they marinate the softer they become.

Finely slice the spring onions for the spelt base, and dice the cucumber and the celery into little cubes. These provide a cooling crunch in amongst all the hot, tangy, sweet & sour flavours. Mix these green veggies into the cooked spelt. The spelt is deliberately plain, as this allows its natural nutty flavor to shine thought, and let’s it soak up both the miso marinade and the sweet chilli dressing.

Simply spoon the spelt into the bowls first, followed by the carrots ribbons and a few tablespoons of their pickling liquid, and then the mushrooms along with the miso marinade.

Garnish with toasted sesame seeds, peanuts and chopped fresh coriander as you wish.