Trumpet Mushrooms with Gingery Miso

Trumpet Mushrooms with Gingery Miso

Cooking Time: 15 minutes

Serves 4

What you need:

How to make it:

  1. Slice the mushrooms into 1-inch thick rounds (you should have 10-12). Using a paring knife, score each side of the “scallops” by making crisscrossed
  1. In a cast iron skillet over medium heat, add a pat of butter and a drizzle of olive oil. When the butter is melted, lay the mushrooms in the skillet and cook undisturbed, for 3-5 minutes until they are golden brown. Flip and cook for another 3-5 minutes. Once cooked, remove the mushrooms to the serving plate
  1. Cut the heat and add half the sliced scallions and a pinch of salt, cook for about a minute until the scallions are bright green, then add a pat of butter and a squeeze of the gingery miso sauce and stir well
  1. Spoon the warm sauce over the mushrooms, and garnish with remaining scallions

 

Get the Sauce

Read more

Herby Chimichurri Sheetpan Turkey Dinner

Herby Chimichurri Sheetpan Turkey Dinner

Tangy BBQ Tofu Stir-Fry With Brussels and Broccoli

Tangy BBQ Tofu Stir-Fry With Brussels and Broccoli

Chimichurri Biscuits

Chimichurri Biscuits

Comments

Be the first to comment.
All comments are moderated before being published.

Your Cart

Your cart is currently empty.
Click here to continue shopping.