maple miso mushrooms
September 26, 2019
A punch of maple paired with subtle tastes of miso and rosemary make these mushrooms a tasty side-dish that is both quick & easy to make.
I love mushrooms; a sentiment my husband doesn't share. BUT this kind-of ends up great for me since I get to eat the whole batch whenever I cook some up!
This basic, 7-ingredient recipe makes a stellar side-dish, especially when you're running short on time.
It's important to note that I've called for the mushrooms to be thinly sliced. This makes all the difference in the final texture & taste the mushroom imparts. If you slice the mushrooms too thickly, they'll retain a lot more water, resulting in a chewier texture... something I'm trying to avoid here. Towards the end of the cooking process be sure to turn the heat to high. We do this in order to evaporate excess liquids & slightly brown the mushrooms.
Did I mention I love mushrooms? Any kind of mushroom. They're just the best.
Melt the butter in a 12-inch non-stick pan over medium heat.
Add the mushrooms, stirring occasionally until the original volume is reduced by half.
Meanwhile, whisk together the maple syrup, miso, soya sauce, mirin & rosemary. Mix into the mushrooms. Turn the heat to high, stirring occasionally until the excess liquid has evaporated, the mushrooms are cooked through and begin to brown. Take off the heat.
Season to taste with salt & pepper.