Recipe information
Ingredients for - Creamy Miso-Mushroom Stew
3. Clamshell (shimeji) mushrooms, trimmed - 1 cup
5. Miso Paste-Mellow White MO - 3 tablespoons
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.