Recipe By thedailygourmet
Rating
Published Jun 15th
Prep 10m Cook 15m Additional - Ready In 25m
Servings 4 servings Calories 192.4

This mushroom stew is fast to make with a handful of ingredients. Shimeji mushrooms can often be found at an Asian grocer. Miso paste is naturally salty, so go sparingly!

Recipe Ingredients

  • 3 tablespoons unsalted butter
  • 1 pound portobello mushrooms, quartered
  • 1 cup clamshell (shimeji) mushrooms, trimmed
  • 1 medium shallot, minced
  • 3 tablespoons Miso Paste-Mellow White MO
  • 1 tablespoon oyster sauce
  • 1 cup 1% milk
  • 3 tablespoons all-purpose flour
  • 4 cups water, divided

Cooking Directions

  1. 1 Melt butter in saute pan over medium heat. Add some portobello and shimeji mushrooms, leaving space in between; you will need to work in batches. Cook mushrooms until browned, 5 to 10 minutes per batch.
  2. 2 Return all mushrooms to the pan and add shallots; saute for 1 minute. Add miso paste, oyster sauce, and a little bit of milk, stirring to incorporate. Add remaining milk.
  3. 3 Mix flour and 1/4 cup water in a saucepan over medium heat. Stir to create a smooth slurry. Slowly add remaining water, whisking to ensure there are no lumps.
  4. 4 Carefully transfer the mushroom mixture to the flour-water mixture. Stir to combine. Serve immediately.

Nutrition Facts

  • Calories 192.4
  • Carbohydrate 20.7 g
  • Cholesterol 25.9 mg
  • Fat 9.9 g
  • Fiber 2.3 g
  • Protein 7.7 g
  • Saturated Fat 5.9 g
  • Sodium 424.5 mg
  • Sugar 8.1 g
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