Sauteed Miso Mushrooms

My sautéed mushrooms with a garlicky miso sauce are a quick, flavor-packed dish that adds a rich, savory boost to any meal. Serve them with rice, steak, or roasted vegetables for a delicious finish!

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1prepare mushrooms: Thoroughly wash the mushrooms and cut into quarters.
2. 2saute 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. 3whisk 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. 4garnish and serve: Stir in the green onion, sprinkle with sesame seeds, and serve.