Miso Sake Roasted Mushrooms
Ingredients
1 pkg – Uwajimaya Kinoko Mushroom Mix
2 tbsp – White Miso
2 tbsp – Sake (or other rice or white wine)
2 tbsp – Butter (or butter substitute)
To Taste – Salt and Pepper
Preparation
1. Heat oven to 425ºF.
2. In a medium bowl, combine miso and sake and stir until smooth.
3. Mince garlic and finely chop the green onions, keeping white and green parts separate.
4. Separate enoki, shimeji, and maitake mushrooms into smaller bite size pieces. Slice the oyster and shitake mushrooms.
5. Add mushrooms, white/light part of green onions, garlic, salt and pepper to miso sauce.
6. Divide mushrooms between two large pieces of foil and top with one tablespoon of butter and seal tightly.
7. Roast in oven for 15-20 minutes. Carefully open the packets to check that mushrooms are soft and starting to brown on the edges. Return to oven if needed (OK if the packets are open) for 5 more minutes.
8. Serve immediately with extra butter on top and the green parts of the onions for garnish.
