MISO YOUR MUSHROOMS

Sauteéing the mushrooms first, then mixing in the miso butter ensures that every bite is glazed with the rich buttery, miso flavor…without too much richness. 
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INGREDIENTS
2 pounds small portobello mushrooms, washed, destemmed, and sliced into bite-size pieces
3 garlic cloves, peeled and minced
1 Tablespoon extra-virgin olive oil
¼ teaspoon kosher salt
1 Tablespoon butter
1 Tablespoon miso paste
1 Tablespoon mirin
1 Tablespoon fresh parsley, chopped

PREPARATION
Place a large sauté pan over medium-high heat. Add olive oil and heat for 1-2 minutes. Add mushrooms and garlic and sauté for 6-7 minutes, until mushrooms and garlic begin to slightly brown. 

While mushrooms are cooking, place butter in a small bowl, cover, and microwave for about 15-20 seconds until mostly melted. Add miso paste and mirin to butter and stir well. 

Place mushrooms in a serving bowl. Add miso mixture and toss well. Garnish with parsley. Makes 4 servings.