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Cooking 101
Mushrooms + Miso + Butter are a happy trio in this super simple side dish. The pops of parsley and just a hint of the lime zest add a brightness that really balances it all out.
Chef Tip: A few tips here! You can sub the butter for olive oil, if you'd like to make this recipe vegan. Also, when cooking mushrooms, don't overcrowd the pan, and don't move them around too much at the beginning. Let the excess water in the shrooms release, then evaporate - then you'll get the crisp you deserve!
Olive oil
2 lbs mixed mushrooms, sliced, or cut into even pieces
Salt
1-2 tbsp butter
1 bunch of parsley, stems removed, finely chopped
Lime for zesting
In a large sauté pan, over high heat, add a glug of oil. Add mushrooms (in batches if necessary) with a pinch of salt and don't move them around too much. Sauté until all the mushrooms are cooked through and crispy
Cut the heat and add the butter to the pan. Add a squeeze of gingery miso and toss to combine. Toss with parsley and finish with lime zest, to taste
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
This recipe is also great with our Red Pepper Romesco, Zippy Chili Harissa and Herby Chimichurri sauce.
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