Miso Butter Mushrooms
A ten-minute side that behaves like a main course.
- Serves
- 2
- Prep
- 5 min
- Cook
- 10 min
- Written
Method
-
Mash the miso into the softened butter until smooth. Set aside.
-
Heat a dry, wide pan over high heat. Add the mushrooms in a single layer and leave them alone for 3 minutes.
-
Toss once and cook for another 3 minutes, until the water has driven off and the edges have browned.
-
Drop the heat to medium. Add the garlic and cook for 30 seconds, until fragrant but not coloured.
-
Add the miso butter and soy sauce, tossing until the mushrooms are glossy and coated.
-
Off the heat, add the lemon juice and chives. Taste — it rarely needs salt.
Notes
The dry pan at the start is the whole recipe. Adding fat too early makes the mushrooms steam in their own liquid and they never brown after that.
Good on toast, better stirred through pasta with a splash of the cooking water.