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!
- 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
- 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 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 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 Carefully transfer the mushroom mixture to the flour-water mixture. Stir to combine. Serve immediately.
- 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