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Creamy Miso-Mushroom Stew
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Quick and flavorful mushroom stew featuring portobello and shimeji mushrooms with a umami boost from miso paste.
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
Instructions:
  • In a saute pan over medium heat, melt butter. Add portobello and shimeji mushrooms, ensuring space between them. Cook until browned, 5 to 10 minutes per batch, working in batches as needed.
  • Add the mushrooms back to the pan along with the shallots, saute for 1 minute. Stir in the miso paste, oyster sauce, and a splash of milk, mixing well. Pour in the rest of the milk.
  • Combine flour and 1/4 cup water in a saucepan over medium heat. Stir until smooth, then gradually whisk in the rest of the water until smooth and lump-free.
  • Gently add the mushroom mixture to the flour-water blend and mix well. Serve right away.

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