This summer has flown by. We just returned from a week at a cozy cottage on Buckhorn Lake. There’s something so restorative waking up beside the water to the sunrise. I’ve been cooking a tonne of vegetables this August, so much beautiful veg coming from our local farmers. Along with fresh tomatoes and zucchini, mushrooms are one of my favourites. They’re flavour packed and cook quickly.
In this recipe the mushrooms are the star. The miso paste, garlic and butter bring lots of wonderful umami flavours too. Here are my tricks for crispy, not soggy mushrooms.
- dry the mushrooms well with paper towel, no need to wash them with water
- leave them to get crispy and brown for a few minutes on the frying pan without flipping them
- fresh mushrooms are key – use within five days of purchasing.
What is umami? It’s the Japanese word for pleasant savory taste. Miso is packed with it, as well as broths, shelfish, Parmesan cheese, soy sauce and mushrooms. If you don’t have miso paste at home, no worries, these mushrooms are wonderful without it too.
- 3 TBSP olive oil
- 3 cups sliced brown or cremini mushrooms (about 220 grams)
- 1 TSP miso paste
- 3 cloves garlic chopped
- 2 TBSP butter
- salt and pepper to taste
- 1 TBSP toasted sesame seeds
Dry the mushrooms with paper towel and wipe off any dirt. Heat the olive oil in a frying pan on medium heat and toss in the mushrooms and salt and pepper generously. Let them crisp up on one side for about three minutes before stirring.
Cook for an additional five minutes until browned. Add the butter, miso paste and garlic and stir well to combine. Once the garlic and butter is fragrant (about a minute) pour into a shallow serving dish and top with toasted sesame seeds. Happy last weeks of summer, friends!