MISO YOUR MUSHROOMS
Sautéeing the mushrooms first, then mixing in the miso butter ensures that every bite is glazed with the rich buttery, miso flavor…without too much richness.
Equipment
- large sauté pan
Ingredients
- 2 pounds small portobello mushrooms washed, destemmed, and sliced into bite-size pieces
- 3 garlic cloves peeled and minced
- 1 Tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt
- 1 Tablespoon butter
- 1 Tablespoon miso paste
- 1 Tablespoon Mirin
- 1 Tablespoon fresh parsley chopped
Instructions
- Place a large sauté pan over medium-high heat. Add olive oil and heat for 1-2 minutes.
- Add mushrooms and garlic and sauté for 6-7 minutes, until mushrooms and garlic begin to slightly brown.
- While mushrooms are cooking, place butter in a small bowl, cover, and microwave for about 15-20 seconds until mostly melted. Add miso paste and mirin to butter and stir well.
- Place mushrooms in a serving bowl. Add miso mixture and toss well. Garnish with parsley. Makes 4 servings.
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