Ingredients
4
4 servings
- •3 tablespoons unsalted butter
- •1 pound portobello mushrooms, quartered
- •1 cup clamshell (shimeji) mushrooms, trimmed
- •1 medium shallot, minced
- •3 tablespoons Miso Paste-Mellow White MO
- •1 tablespoon oyster sauce
- •1 cup 1% milk
- •3 tablespoons all-purpose flour
- •4 cups water, divided
Instructions
- 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.
- 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.
- 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.
- Carefully transfer the mushroom mixture to the flour-water mixture. Stir to combine. Serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 192
- Carbohydrate: 21g
- Fat: 10g
- Fiber: 2g
- Protein: 8g
- Sugar: 8g
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