Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji. It is sold in paste form. It is never used by itself. Rather it is added to soups, sauces and salad dressings to increase the umami factor by a factor of 100. It is salty and savory and I can never get enough of it. It's not a common item in a lot of grocery stores, so I get my red miso paste from Amazon.com.
You may think you have eaten some delicious sautéed mushrooms in the past, but I am here to tell you that this Kristen Stevens recipe is a life changer. And it is so incredibly simple. Just mix a little miso and garlic into softened butter. Sauté the mushrooms and crown the dish with a little sesame oil at the end. This is a great side dish for a grilled steak or a roast chicken.
1 tablespoon extra virgin olive oil
2 pounds button mushrooms
3 tablespoons softened butter
2 tablespoons red miso paste
2 garlic cloves, finely minced
1 teaspoon sesame oil
- Heat olive oil in a large pan over medium-high heat. Add mushrooms, stirring occasionally, until the mushrooms are brown all over, about 15 minutes (it is nice to know that is virtually impossible to overcook a mushroom).
- While mushrooms are cooking, mix miso, softened butter and garlic.
- When the mushrooms are cooked, add miso butter to the pan and cook the mushrooms for 2 minutes more. Then drizzle with sesame oil and serve.
Wine pairing: With steak or roast chicken, I would
recommend a McManis Petite Sirah ($9 a bottle).
|Grogs and Goldie, 1956|