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.
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THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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