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Sauteed Miso Mushrooms

4.0

16 ounces baby portobello mushrooms (or button mushrooms)

2 Tablespoons unsalted butter (or use vegan butter or olive oil)

3 Tablespoons miso paste (gluten free if needed)

1 Tablespoon rice vinegar

2 teaspoons honey (maple syrup for vegan)

2 teaspoons ginger (paste or fresh grated ginger)

4 cloves garlic (minced)

¼ teaspoon red pepper flakes (crushed)

¼ cup hot water

5 green onions (thinly sliced)

Sesame seeds (optional)

Thoroughly wash the mushrooms and cut into quarters.
In a large skillet, heat the butter for 2 to 3 minutes over medium heat. Add the mushrooms. Saute until they are lightly brown and have begun to release their water, about 5 minutes.
In a small bowl, whisk together the miso, ginger, garlic, honey and hot water. Add the miso sauce to the mushrooms. Stir to coat. Simmer for another 5 to 8 minutes until the mushrooms are tender.
Stir in the green onion, sprinkle with sesame seeds, and serve.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🍽️Side Dish

CuisineAsian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created this week

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