It’s prime grilling season and, unlike other times of the year, we find ourselves gravitating to the meat counter at our local butcher shop for steaks. If you’re a carnivore, there’s nothing better than a medium-rare ribeye seared to perfection and served with a carb-loaded side.
In an effort to cut down on carbs, we often forego the typical baked potatoes and corn in favor of grilled vegetables. Asparagus, zucchini and squash are veggies we like, but, our very favorites are mushrooms. We enjoy all kinds of mushrooms cooked many different ways.
One of those ways is to sauté mushrooms in garlic brown butter and finish with white miso and sage – yum!! Miso is a traditional Japanese seasoning produced by fermenting mashed soybeans (could also use rice or barley) with salt and a mold called Koji. After fermenting for anywhere from a few months to a few years, the miso turns into a thick paste that can be used in many ways to season things like soups and marinades. White miso paste, which is milder in flavor and lighter in color than its dark/red miso kin, can be found in the refrigerated section of the grocery store or at Asian markets.
These Garlic Miso Cremini Mushrooms are also great on burgers and served with grilled salmon or pork chops.
Ingredients:
- 4 Tbsp. butter
- 2 garlic cloves, minced
- 16-ounces sliced Cremini mushrooms (can use button or other mushrooms too)
- ½ tsp. each salt and pepper
- 1 Tbsp. white miso paste (this is the one I use)
- 1 Tbsp. chopped fresh sage
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- Adding Miso
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- Finished Mushrooms
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- Filet with Mushrooms
Directions:
- Place a large skillet over high heat and add butter. Once the butter is slightly browned, after about 1 minute, add the garlic and cook for 30 seconds, until fragrant. Add the mushrooms and toss to coat in garlic butter then cook for about 5 minutes over medium heat, stirring occasionally, until soften and slightly golden.
- Add the salt and pepper and stir to combine.
- Add the miso paste and stir into the mushroom mixture until it’s fully dissolved, about 1 minute.
- Add the sage and stir to combine for about 30 seconds.
Makes 2 large side servings.
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Directions
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