Miso Mushrooms Recipe

Prepare mushrooms

Clean the mushrooms: gently brush or wipe dirt with a damp paper towel. Trim tough stems. If mushrooms are large (cremini, shiitake), slice into 1/3–1/2" thick pieces; keep delicate varieties (oyster, maitake) in clusters or tear into bite-sized pieces so all pieces are similar size.

Make miso glaze

In a small bowl, whisk together white miso paste, mirin, soy sauce, sesame oil, rice vinegar, minced garlic, grated ginger, and 2 tablespoons water until smooth. Taste and adjust: add up to 1 tsp more mirin or 1/2 tsp sugar if you want sweeter, or a bit more soy for saltiness.

Sear mushrooms

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 2 tbs neutral oil and swirl. Add mushrooms in a single layer (work in batches if needed) and cook without moving for 2–3 minutes to develop color. Toss and continue to cook another 2–3 minutes until golden and some edges are crisp. Season with 1/2 tsp salt and 1/2 tsp pepper while cooking.

Glaze mushrooms

Reduce heat to medium, push mushrooms to one side, pour the miso glaze into the pan and cook for 30 seconds to bloom flavors. Stir so mushrooms are evenly coated and cook another 1–2 minutes until glaze is glossy and mostly absorbed. If glaze is too thick, add 1–2 tbs water to loosen. Taste and adjust seasoning with remaining salt and pepper. Remove from heat and keep warm.

Cook grits

In a small saucepan, combine 1 cup coconut milk, 1 cup water, 1 tsp salt, and 1 tsp sugar. Bring to a gentle simmer over medium heat. Slowly whisk in 1 cup coarse polenta/ grits, reduce heat to low, and cook, stirring frequently, until thick and tender, about 15–20 minutes (time varies by grits). If mixture thickens too fast, add up to 2–4 TBS water or coconut milk to reach a spreadable consistency.

Finish grits

When grits are cooked and creamy, stir in 1 TBS unsalted butter and 1 tsp lime zest (if using). Taste and adjust salt. Transfer grits to a shallow container or small baking dish (about 6x6" or a loaf pan) and spread to 1/2–3/4" thickness. Let cool at room temperature 15–20 minutes, then refrigerate until firm, at least 30 minutes (or up to overnight).

Pan-fry grit cakes

When ready to serve, remove packed grits from pan and cut into 6 rounds or 4 squares (depending on desired size). Heat 1 tbs neutral oil or butter in a nonstick skillet over medium-high heat. Fry grit cakes 3–4 minutes per side until golden and crisp. Transfer to a warm plate and keep in low oven if needed while finishing mushrooms.

Plate two coconut grit cakes per serving (adjust to yield). Top each cake with a generous portion of miso glazed mushrooms.

Sprinkle furikake evenly over mushrooms and grit cakes (about 1/2 tsp per plate). Scatter thinly sliced scallions, toasted sesame seeds, and microgreens if using.

Serve with lime wedges on the side for squeezing. Serve immediately while grit cakes are crisp and mushrooms are warm.