Miso Mushroom Recipe

Cooking Directions

1. 1

   Prepare the Sunchokes

   Clean the sunchokes thoroughly under running water to remove any dirt. Slice them into thin rounds, about 1/4 inch thick.

2. 2

   Cook the Sunchokes

   In a medium pot, bring salted water to a boil. Add the sliced sunchokes and cook for about 5-7 minutes until tender. Drain and set aside.

3. 3

   Sauté the Mushrooms

   In a large skillet, heat the olive oil over medium heat. Add minced garlic (finely chopped) and cook for 1 minute until fragrant. Then add the maitake and oyster mushrooms. Sauté for 5-7 minutes until they are golden and tender.

4. 4

   Make the Miso Butter

   In a small bowl, combine the miso paste with softened unsalted butter. Mix until well combined and smooth.

5. 5

   Combine Ingredients

   Once the mushrooms are cooked, add the cooked sunchokes to the skillet along with the miso butter and fresh thyme. Stir gently to combine and heat through for another 2-3 minutes.

6. 6

   Season and Serve

   Taste the mixture and season with salt and black pepper to your preference. Serve warm as a side dish or over toasted bread as an appetizer.