CREAMY MISO-MUSHROOM STEW

Creamy Miso-Mushroom Stew image

This mushroom stew is fast to make with a handful of ingredients. Shimeji mushrooms can often be found at an Asian grocer. Miso paste is naturally salty, so go sparingly!

Provided by thedailygourmet

Categories Fruits and Vegetables Mushrooms

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 20.7 g, Cholesterol 25.9 mg, Fat 9.9 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 5.9 g, Sodium 424.5 mg, Sugar 8.1 g