Vegan
See below for my vegan miso butter mushroom recipe!
One of my favorite dishes from one of my favorite restaurants is a dish from Mott Street in Chicago, Miso Butter Oyster Mushrooms! During the pandemic I was really missing this dish so why not make my own?! I made my own veganized interpretation of it and it definitely helped me with missing it. It’s also relatively simple and minimal to make but super satiating. Check out my vegan miso butter mushroom recipe below!
If you try making any of these recipes, I would love if you could tag it on Instagram or FB @chivegfood!
Vegan Miso Butter Mushroom Recipe
Course: appetizers, SidesCuisine: JapaneseDifficulty: Easy4
servings10
minutes10
minutesA quick and super savory vegan miso butter mushroom recipe inspired by one of my favorite dishes at one of my favorite restaurants.
Ingredients
oyster or shiitake mushrooms
of olive oil
garlic, minced
rice wine vinegar
red miso paste
soy butter
green onion for garnish
Directions
- Rinse, drain, and chop your mushrooms. Heat up your oil on medium-high heat in a medium-sized pan.
- Add the mushrooms and sauté them for about 3-5 minutes till they have a slight char. Then add the garlic and sauté for 1-2 minutes. Set aside.
- In a medium saucepan, melt 2 tbsp of soy butter. When the butter has melted, add the rice wine vinegar and mix everything together for about 1-2 minutes. Push the mushroom-garlic mixture to the side of the pan leaving a gap in the middle for the miso.
- On very low heat – as low as possible without the stove turning off, add the miso paste in the gap, then add a little water so it doesn’t get clumpy. Stir the miso with the water creating a creamy texture.
- Then add the last tbsp of soy butter and melt it. Mix it with the creamy miso. Take the pan off the heat so the butter and miso doesn’t separate.
- Garnish with green onion and serve immediately.
Notes
- If you can’t find red miso (aka miso), you can also use yellow miso. Red miso is the most pungent and salty, which is why I like to use it for this dish.
- Oyster and shiitake mushrooms have a similar texture so they go equally well with this sauce!
- The health properties of miso are removed if heated, which is why it’s good to add it to the pan when the heat is almost off.
- Need more acidity? Add more rice wine vinegar.
- The soy butter can easily separate from the miso if the heat is too high.
Hungry for more recipes? Check them out here.
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