One Pan Mushrooms with Miso Butter
As the nights turn cooler, I am inclined to fire up the oven, taking the edge off in our turn of the century (read cold and drafty) apartment without turning up the thermostat. Being a lazy cook who is usually in a hurry, I also try to keep the number of pans I use to a bare minimum. One Pan Mushrooms with Miso Butter is a tangle of delicious, nutritious eats that tick all three priorities off my list – warms the house, easy to clean up and quick to cook. It works as a side dish, but I ate a bowl of 1000 Stone Farm’s mushrooms topped with fresh parsley last night for dinner. So good.
If you are not familiar with miso butter, imagine the umami of miso tempered by the sweet creamy mellow of butter – it is a surprisingly delicious compound butter that keeps well in the fridge or freezer, and is delicious melted on vegetables, meats or a bowl of warm, toasty grains with greens.
20 minutes to prep and roast; serves 2 as a side dish
- 1 T of olive oil
- 2 cloves garlic, smashed and roughly chopped
- small onion or shallot, thinly sliced
- 1/4 pound (4 oz) shitakes, chestnut and/or lions mane mushrooms, large pieces torn or sliced into large bite chunks
- 2 T of miso butter (see recipe below)
- Optional garnish: squeeze of fresh lemon & fresh parsley, pinch of hot pepper flakes, (or chopped garlic scapes, green onions, perilla chiffonade, etc)
- Pre-heat oven to 375 F while you smash/slice the garlic cloves (cutting board, naked clove and flat side of a large knife) and slice the onion or shallot.
- In a large bowl, toss the smashed garlic cloves, sliced onion or shallot and mushrooms with the tablespoon of olive oil until evenly-ish coated.
- Spread in one layer onto a sheet pan or cast iron skillet. Roast for 10 to 12 minutes in the middle of the oven, or until mushrooms are aromatic, brown and just tender.
- While hot, toss with 2 tablespoons of the miso butter and serve garnished with a squeeze of fresh lemon and parsley or another favorite herb/aromatic.
Miso Butter – a Mark Bittman and David Chang favorite
- 4 T unsalted butter, softened
- 2 T white miso (use red for a stronger, funkier flavor that pairs beautifully with steak and pork)
- Fresh ground pepper
In a small bowl, cream butter and miso together with a fork until well blended. Use at room temperature. Store tightly wrapped in a fridge or freezer.