Ingredients
Ingredients
- 1 Tbsp oil (15 mL)
- 1 lb button mushrooms (cleaned, 453 g)
- 2 Tbsp miso paste (30 g)
- 1 Tbsp butter (can substitute dairy-free, 15 g)
- 2 cloves garlic (minced)
- 1 tsp rice vinegar (can substitute lemon juice, 5 mL)
Instructions
- Prep Mushrooms: Clean the mushrooms thoroughly, and cut any larger mushrooms in half to ensure bite-sized pieces for even cooking.
- Cook Mushrooms: Heat oil in a large sauté pan over medium heat. Add the mushrooms and cook, stirring frequently, for 10 to 15 minutes. Cook until the mushrooms release their water and the liquid evaporates, allowing them to develop a nice tender texture.
- Add Flavors: Stir in the miso paste, butter, and minced garlic. Continue cooking for about 3 minutes until the garlic becomes fragrant and the butter melts completely, coating the mushrooms evenly.
- Finish: Remove the pan from heat and stir in the rice vinegar, scraping up any flavorful browned bits sticking to the pan. Mix thoroughly and serve immediately for best taste.
Notes
- Use a dairy-free butter substitute to make this recipe vegan.
- Button mushrooms can be substituted with cremini or baby bella mushrooms for richer flavor.
- Adjust rice vinegar quantity to preference or use an equal amount of lemon juice for a citrusy tang.
- Serve as a side dish to grilled meats, rice bowls, or toss with noodles for a quick main dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Japanese
