Champiñones salteados al miso

Ingredientes

• 16 ounces baby portobello mushrooms (or button mushrooms)
• 2 Tablespoons unsalted butter (or use vegan butter or olive oil)
• 3 Tablespoons miso paste (gluten free if needed)
• 1 Tablespoon rice vinegar
• 2 teaspoons honey (maple syrup for vegan)
• 2 teaspoons ginger (paste or fresh grated ginger)
• 4 cloves garlic (minced)
• 1/4 teaspoon red pepper flakes (crushed)
• 1/4 cup hot water
• 5 green onions (thinly sliced)
• sesame seeds (optional)

Preparación

1. 1

   prepare mushrooms: Thoroughly wash the mushrooms and cut into quarters.

2. 2

   saute mushrooms: In a large skillet, heat the butter for 2 to 3 minutes over medium heat. Add the mushrooms. Saute until they are lightly brown and have begin to release their water, about 5 minutes.

3. 3

   whisk other ingredients: In a small bowl, whisk together the miso, ginger, garlic, honey and hot water. Add the miso sauce to the mushrooms. Stir to coat. Simmer for another 5 to 8 minutes until the mushrooms are tender.

4. 4

   garnish and serve: Stir in the green onion, sprinkle with sesame seeds, and serve.