Books
Mushroom Ambrosia with Miso
Serves2 to 3
- 10 minutesprep time; 10 minutes stove time
FROM THE SPLENDID TABLE’S HOW TO EAT SUPPER BY LYNNE ROSSETTO KASPER AND SALLY SWIFT
April 2008
You needn’t publicize the miso in this recipe, unless you know it will be greeted with enthusiasm. For the uninformed, the miso here tastes like bits of browned chicken. In fact, eaten blindfolded, the mushrooms taste like chicken, too.
-
Serve immediately
- 2 tablespoons butter
- 1 pound mixed mushrooms (such as white buttons, cremini, and shiitake), trimmed, washed, dried, and sliced 1/4 inch thick
- 1/2 medium onion, minced
- Salt and fresh-ground black pepper
- 1 heaping tablespoon miso (white or light-colored preferred)
- 1/2 cup water
- 1 teaspoon chopped fresh chives (garnish)
-
In a straight-sided 12-inch sauté pan, melt the butter over mediurr heat, taking care not to burn it. Add the mushrooms and the onions, season with salt and pepper, and increase the heat to medium-high.
-
Sauté the mushrooms until they begin to throw off their liquid and start to brown (don’t worry if the pan looks dry when they start to cook), 6 to 7 minutes.
-
Mix the miso in the water with a fork or whisk. It will not dissolve fully; some small chunks are fine.
-
When the mushrooms are lightly browned and all of their moisture has evaporated, add the miso water and continue to cook until all the liquid has evaporated, about 2 minutes. Taste for seasoning, and serve the mushrooms with a scattering of the chopped chives.
Cook to Cook One of the easiest ways to clean mushrooms is to fill a salad spinner with water, quickly plunge the mushrooms in and out, then drain the water away and spin the mushrooms dry as you would lettuce. Depending on how sandy the mushrooms are, you may need two changes of water before spinning dry.
- Keywords
- splendid table,
- lynne rossetto kasper,
- sally swift,
- cookbooks,
- vegetarian
Pinterest
