Miso Garlic Mushrooms
My sister sent this link to me and it sounded delicious so I gave it a try at Thanksgiving. And whaddayaknow…it WAS DELICIOUS! These are great as a side dish, or skewered with adorable bamboo skewers on a holiday hors d’ oeuvres table.
I go in phases of perusing others’ food ideas, whether it be blogs, books, or restaurants. Sometimes all we need is the one ingredient used in a new way to give inspiration or delight. This recipe is directly from Kristen at The Endless Meal, her Vancouver blog is filled with delicious looking recipes and beautiful photos.
The World of Miso
Miso is a Japanese condiment made from fermented beans (usually soy), grains (often rice or barley) and salt, packed with live culture and a very tamari-salty-umami punch that lends a hand to anything needing a great amount of flavor. Mushrooms are already live in Camp Umami, so the combination is quite an experience. I use the Brown Rice miso because it’s gluten free, but I hear the barley is tasty as well. Read more about how miso is made at the Permaculture Institute.
Mixing miso with butter had never occurred to me, but it was so good with mushrooms I’m guessing it will be a tasty condiment for all kinds of foods–especially vegetables. Grilled zucchini and onions with miso garlic butter? Yes, please. Roasted eggplant with miso garlic butter? Yep. Sautéed greens tossed with miso garlic butter? Heck yeah.
Some of the cremini mushrooms (not in photo) were so large that I cut them into thirds before cooking so they matched the size of the others. I’m sure other mushrooms varieties would be delectable with this mix–like oysters, porcinis or chantarelles, but they might not be as easy to skewer if using as an appetizer.
Serve warm with a meal or at room temperature as an appetizer. You could also mix the best of all worlds—grill the mushrooms, then toss with the Miso Garlic Butter and Sesame Oil. Everything is better on the grill.
Miso Garlic Mushrooms
Prep Time: 10 minutes
Cook Time: 10 minutes
Mix together in a small bowl:
3 Tablespoon Miso
2 Tablespoons Butter, softened
2 Garlic Cloves, minced
Heat in a sauté pan:
1 Tablespoon Sesame Oil
2 pounds Cremini or Button Mushrooms
Salt and Pepper to taste
Cook until mushrooms are browned but not mushy–10-15 minutes depending if you are doing this in batches.
Turn off the heat and stir in the Miso Butter, taste and adjust salt.
Grill the mushrooms, then toss with Miso Butter, Sesame Oil, and salt/pepper.
Serve and enjoy!
I’m on my way to the Cities to work a short stint at a friends catering company and help them with the holiday season, and as I head into undoubtedly long days on my feet I am appreciating my awesome birthday presents from Scott.
Naboso means ‘barefoot’ in Czech, and they produce “small-nerve proprioceptive material…designed for the purpose of improving posture and enhancing movement” which they make into proprioceptive insoles to stimulate the small nerves in the feet. “The skin on the bottom of the foot contains thousands of (small nerve) mechanoceptors, which are sensitive to different stimuli including texture, vibration, skin stretch, deep pressure and light touch. When stimulated these nerves play an important role in how we maintain upright stance, activate our postural muscles and dynamically control impact forces.”
I highly recommend them!
I’ll write more at another time about my shoe collection and the happiness of my feet.
“When you light a candle, you also cast a shadow.”