MUSHROOM AMBROSIA WITH MISO
- 3 tablespoons butter
- 1 pound mixed mushrooms (such as white buttons, cremini, and shiitake), trimmed, washed, dried, and sliced ¼ inch thick
- ½ medium onion, minced
- Salt and fresh-ground black pepper
- 1 heaping tablespoon miso (white or lightcolored preferred)
- ½ cup water
- 1 teaspoon chopped fresh chives (garnish)
Instructions:
You needn’t publicize the miso in this recipe, unless you know it will be greeted with enthusiasm.
- In a straight-sided 12-inch sauté pan, melt the butter over medium heat, taking care not to burn it. Add the mushrooms and the onion, season with salt and pepper, and increase the heat to medium high.
- Sauté the mushrooms until they begin to throw off their liquid and start to brown (don’t worry if the pan looks dry when they start to cook), 6 to 7 minutes.
- Mix the miso in the water with a fork or whisk. It will not dissolve fully; some small chunks are fine.
- When the mushrooms are lightly browned and all of their moisture has evaporated, add the miso water and continue to cook until all the liquid has evaporated, about 2 minutes. Taste for seasoning, and serve the mushrooms with a scattering of the chopped chives.