• 6servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D
MineralsCopper, Natrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) unsalted butter

  2. 3 tablespoon(s) extra-virgin olive oil

  3. 1 pound(s) shiitake mushrooms , stems discarded and caps thickly sliced

  4. 1/2 pound(s) oyster mushrooms , thickly sliced

  5. 1 large shallot , minced

  6. 1/4 cup(s) Madeira

  7. 3 tablespoon(s) white (shiro) or red (aka) miso

  8. cup(s) low-sodium chicken broth

  9. 2 tablespoon(s) minced flat-leaf parsley

  10. 1 teaspoon(s) chopped thyme leaves

  11. salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. In a very large skillet, melt 2 tablespoons of the butter in the olive oil. Add the shiitake and oyster mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes. Scrape the mushrooms to 1 side of the skillet.

  2. Melt the remaining 1 tablespoon of butter on the other side of the skillet. Add the shallot and cook, stirring occasionally, just until softened, 1 to 2 minutes. Stir the shallot into the mushrooms and cook for 2 minutes longer.

  3. In a medium bowl, whisk the Madeira with the miso. Add to the mushrooms and cook over moderately high heat for 1 minute, scraping up the browned bits from the bottom and sides of the skillet. Add the broth, parsley and thyme and simmer until the sauce is slightly reduced, about 2 minutes. Season the mushrooms lightly with salt and pepper. Transfer to a large bowl and serve.

  4. Serve With: Roast chicken, grilled steak, or pork or veal chops.


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