Miso Butter Mushrooms
Tender shiitake mushrooms cook in a skillet with melted butter and red miso paste, then finish with lime juice for a glossy, savory glaze with bright citrus acidity.
Equipment
- Large Skillet
- Whisk
Ingredients
- 3 C Markon First Crop Shiitake Mushrooms
- 1/4 C unsalted butter
- 2 tsp. red miso paste
- MFC Limes. quartered
Instructions
- Melt the butter in a large skillet, whisk the red miso into it until evenly dispersed, then add the mushrooms and turn them through the mixture as they cook. Continue until the mushrooms feel tender and show browned surfaces, with the savory coating distributed over every piece.
- Pour lime juice into the skillet, loosening the flavorful residue from the bottom, then transfer the mushrooms for warm serving. The finished mushrooms should look glossy, with a bright citrus aroma against the rich miso butter.
Notes
Ingredient tip: Wipe away loose dirt with a dry or barely damp towel and avoid soaking. If you briefly rinse the mushrooms, pat them thoroughly dry before cooking so they brown properly.
Heat control: Stay beside the skillet once the miso is added. If the butter and paste darken rapidly or smell acrid, lower the heat or move the pan off the burner briefly to prevent scorching.
Texture tip: Give the mushrooms enough space in the skillet so released moisture can evaporate, and avoid constant stirring so browned patches can develop.
Storage and reheating: Refrigerate leftovers promptly in a shallow airtight container. Reheat gently in a skillet rather than a microwave for better control over moisture, watching closely so the glaze does not scorch.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.