Name: Creamy Miso-Mushroom Stew
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Unsalted butter - 3 tablespoons; Portobello mushrooms, quartered - 1 pound; Clamshell (shimeji) mushrooms, trimmed - 1 cup; Shallot, minced - 1 medium; Miso Paste-Mellow White MO - 3 tablespoons; Oyster sauce - 1 tablespoon; 1% milk - 1 cup; All-purpose flour - 3 tablespoons; Water, divided - 4 cups

Ingredients for - Creamy Miso-Mushroom Stew

1. Unsalted butter 3 tablespoons

2. Portobello mushrooms, quartered 1 pound

3. Clamshell (shimeji) mushrooms, trimmed 1 cup

4. Shallot, minced 1 medium

5. Miso Paste-Mellow White MO 3 tablespoons

6. Oyster sauce 1 tablespoon

7. 1% milk 1 cup

8. All-purpose flour 3 tablespoons

9. Water, divided 4 cups

How to cook deliciously - Creamy Miso-Mushroom Stew

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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