Seared Leeks and Mushrooms with Miso Butter & Lemon

These leeks and baby king oyster mushrooms are seared until golden brown before being basted in a miso-butter mixture and finished off with some mirin for sweetness and extra flavor, then finished with lemon juice for a refreshing kick. These would be great served as a main or a side with your favorite pasta, noodles, salad, or risotto.

📝 Ingredients

• 2 leeks (sliced 1-inch/2.5 cm thick)
• 4 small king oyster mushrooms (see notes)
• Salt and pepper (to taste)
• Neutral cooking oil
• 2 tbsp vegan butter (softened)
• 1 tbsp white miso paste
• 3 cloves garlic (smashed and peeled)
• 2 sprigs fresh thyme
• 1 tbsp mirin
• Juice from 1/2 lemon or more (to taste)
• Fresh thyme (for garnish)

👨‍🍳 Instructions

1. 1Peel the first 1-2 layers of the leek and cut the top green part of the leek. Wash well to remove any dirt.
2. 2Slice the root ends of the leek then cut into 1-inch/2.5 cm thick pieces.
3. 3For the king oyster mushrooms, slice horizontally in half. Lightly score diagonally on the surface and repeat at an angle to create a cross-hatch pattern. Do not cut through the mushrooms.
4. 4Season the scored side of the mushrooms with salt and pepper.
5. 5Heat a medium or large skillet or cast iron pan over medium heat. Add enough oil to lightly coat the surface of the pan.
6. 6Once the oil is hot (you can see ripples in the oil), add the mushrooms scored side down. Allow the mushrooms to sear over medium heat until golden brown. Flip and cook on the remaining side until golden brown.
7. 7Remove the mushrooms from the pan and place on paper towels to remove excess oil.
8. 8In the same pan with oil, place the sliced leeks. Sprinkle some salt and pepper over the leeks. Cook until the leeks turn golden brown then flip to repeat for the remaining side.
9. 9Meanwhile, mix together softened vegan butter and miso paste until combined.
10. 10Add the mushrooms back into the pan with seared leeks. Add the garlic, butter-miso mixture, and fresh thyme. Melt the butter-miso mixture and tilt the pan towards you.
11. 11Using a spoon, scoop the butter mixture and pour over the leeks and mushrooms to continue cooking and infuse flavor. Repeat for 1-2 minutes or until the mushrooms and leeks are coated in the butter-miso mixture and cook down more.
12. 12Lower the heat. Add the mirin and shift the leeks & mushrooms around to coat in the mirin.
13. 13Turn off the heat. Finish with lemon juice.
14. 14Serve hot with more thyme for garnishing, if desired.