Creamy Miso-Mushroom Stew
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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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.