Miso Glazed Wild Mushrooms
1
Ingredients
- 80g king oyster mushrooms
- 60g black oyster mushrooms
- Salt
- ¼ cup water
- 1 tbsp white miso
- 1 tbsp soy sauce
- ¼ cup Halifax Stingin’ Hot Honey
- 80g king oyster mushrooms
- 60g black oyster mushrooms
- Salt
- ¼ cup water
- 1 tbsp white miso
- 1 tbsp soy sauce
- ¼ cup Halifax Stingin’ Hot Honey
2
Method
- cut king oyster mushrooms in half and score the cut side with a crosshatch pattern.
- Season generously with salt
- Sear king oyster mushrooms cut side down in a hot pan for 2-3 minutes. Flip and sauté for another 2-3 minutes. Remove from the pan.
- In the same pan, sear black oyster mushrooms for 3-5 minutes. Make sure the pan is very hot.
- Remove from the black oyster mushrooms from the pan then deglaze with water. Lower heat medium low
- Add miso and soy sauce. Whisk until miso is dispersed evenly.
- Add hot honey and let the glaze reduce slightly (1-2 minutes)
- Add mushrooms. Toss and stir while the mushrooms coat evenly with glaze (2-3 minutes)
- Plate and enjoy.
- These go well with pickled red onions and fresh herbs. Enjoy as a side, on top of protein or even in a sandwich.
- cut king oyster mushrooms in half and score the cut side with a crosshatch pattern.
- Season generously with salt
- Sear king oyster mushrooms cut side down in a hot pan for 2-3 minutes. Flip and sauté for another 2-3 minutes. Remove from the pan.
- In the same pan, sear black oyster mushrooms for 3-5 minutes. Make sure the pan is very hot.
- Remove from the black oyster mushrooms from the pan then deglaze with water. Lower heat medium low
- Add miso and soy sauce. Whisk until miso is dispersed evenly.
- Add hot honey and let the glaze reduce slightly (1-2 minutes)
- Add mushrooms. Toss and stir while the mushrooms coat evenly with glaze (2-3 minutes)
- Plate and enjoy.
- These go well with pickled red onions and fresh herbs. Enjoy as a side, on top of protein or even in a sandwich.