Recipe: Miso Garlic Butter Mushrooms

Categories: Dinner, Sides, Vegan, Vegetarian

Ingredients

• 1 lb. baby bella mushrooms
• 2-4 tablespoons of water

Sauce:

• 2 tablespoons white miso paste
• 1 tablespoon rice vinegar
• 1 tablespoon mirin
• 2 teaspoons low-sodium soy sauce (substitute tamari for a gluten-free option)
• 2 tablespoon toasted sesame oil
• 1 tablespoon maple syrup
• 2-4 cloves garlic, minced or grated

Garnish:

• A few finely chopped chives (optional)

Instructions

1. Rinse the mushrooms well, pat dry.
2. In a small bowl, mix together the sauce ingredients.
3. Heat a large pan on medium-high heat. Once the pan has heated, add about 2 tablespoons of oil (olive oil or avocado oil). Add mushrooms and 2-4 tablespoons of water to the pan.
4. Cook for a couple of minutes, or until they just start to soften but are still firm in the middle.
5. Pour the miso sauce into the pan and combine with the mushrooms. Stir occasionally. They will be ready when the mushrooms are tender and the miso sauce thickens.
6. Plate the mushrooms and garnish with freshly chopped chives, then serve immediately and enjoy!