MISO SHIITAKE MUSHROOMS

By Trent Blodgett

MISO SHIITAKE MUSHROOMS

An umami rich side dish to any grilled meat or fish, or great on its own over rice.

Serves 2–4

Prep time: 10 minutes

Cook time: 10 minutes

EQUIPMENT

Small mixing bowl

Large saute pan

Wooden spoon

TIPS/THINGS TO REMEMBER

  • Shiro or white miso is mild, less salty and more sweet than red or yellow miso
  • Mirin is sweet cooking sake; for the regular sake, buy a lower priced version of drinking sake and it will last for months in your cabinet or refrigerator
  • Depending on the flavor you are trying to achieve, mirin will add sweetness and rice vinegar will add more acidity.
  • Soy sauce can be used instead of tamari if you aren’t concerned with wheat/gluten consumption
  • The stems of the shiitake are quite tough, but set them aside to dry and use for a vegetarian stock
  • This recipe also works with baby shiitakes and you do not need to remove the entire stem.
  • Canola or other neutral oil with a high smoke point is recommended;

MISO COMPOUND BUTTER

INGREDIENTS

  • 3 Tbsp unsalted butter, softened to room temperature
  • 1 Tbsp Shiro (white) miso
  • 1 tsp Tamari
  • ½ tsp Mirin (sweet rice wine) or rice vinegar

STEPS

  1. In small mixing bowl, combine all ingredients and mix thoroughly
  2. Set aside for immediate use, or place in sealed container in refrigerator — will keep for several weeks

MISO SHIITAKES

INGREDIENTS

  • 240 grams of shiitake, stems removed and sliced into half inch strips
  • 1/4 cup vegetable oil plus more as needed depending on size of pan
  • 1 Tbsp garlic, minced
  • 1 Cup Scallion, white part only, cut into 1” sticks; keep green tips to use for garnish
  • 2 Tbsp Miso Compound Butter
  • ¼ Cup sake
  • 1 tsp Kissed by Binchotan Japanese Chile Blend

STEPS

  1. Heat pan to medium high and then add oil.
  2. Add mushrooms, taking care not to overcrowd.
  3. Stir occasionally and reduce heat if necessary so mushrooms don’t over brown and dry out.
  4. Stir in garlic and white part of scallion.
  5. Continue to cook for 2–3 min until scallions are slightly browned.
  6. Add sake and reduce for 1 minutes.
  7. Turn off heat and stir in miso butter.
  8. Sprinkle with Japanese Chile Blend and and sliced scallion tops.