Creamy Miso-Mushroom Stew
Description
This mushroom stew with miso paste is fast to make with a handful of ingredients and two different types of mushrooms, portobello and shimeji mushrooms.
Ingredients
•
3 tablespoons unsalted butter
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1 pound portobello mushrooms, quartered
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1 cup clamshell (shimeji) mushrooms, trimmed
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1 medium shallot, minced
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3 tablespoons Miso Paste-Mellow White MO
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1 tablespoon oyster sauce
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1 cup 1% milk
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3 tablespoons all-purpose flour
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4 cups water, divided
Directions
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.