One Pan Mushrooms with Miso Butter
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.
![one pan mushrooms with miso butter](http://1000stonefarm.com/wp-content/uploads/2018/09/IMG_2168-222x300.jpg)
Dinner
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
Ingredients:
- 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)
![mushrooms, scallions and garlic in the cast iron pan ready to roast](http://1000stonefarm.com/wp-content/uploads/2018/09/IMG_2164-225x300.jpg)
all the mushrooms
Preparation:
- 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.
![white miso, butter and black pepper](http://1000stonefarm.com/wp-content/uploads/2018/09/IMG_2163-225x300.jpg)
Miso Butter, pre-construction
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.