Serving Size: 2-4

Ingredients

Miso Compound Butter

• 3 tbsp unsalted butter, softened to room temperature
• 1 tbsp Shiro (white) miso
• 1 tsp Tamari
• 1/2 tsp Mirin (sweet rice wine) or rice vinegar

Miso Shiitakes

• 240 grams of shiitake, stems removed and sliced into half inch strips
• 1/4 cup vegetable oil plus more as needed depending on size of pan
• 1 tbsp garlic, minced
• 1 cup Scallion, white part only, cut into 1” sticks; keep green tips to use for garnish
• 2 tbsp Miso Compound Butter
• 1/4 cup sake
• 1 tsp Kissed by Binchotan Japanese Chile Blend

Add All Products

Directions

1. In small mixing bowl, combine all ingredients and mix thoroughly
2. Set aside for immediate use, or place in sealed container in refrigerator — will keep for several weeks
3. Heat pan to medium high and then add oil.
4. Add mushrooms, taking care not to overcrowd.
5. Stir occasionally and reduce heat if necessary so mushrooms don’t over brown and dry out.
6. Stir in garlic and white part of scallion.
7. Continue to cook for 2–3 min until scallions are slightly browned.
8. Add sake and reduce for 1 minute.
9. Turn off heat and stir in miso butter.
10. Sprinkle with Japanese Chile Blend and sliced scallion tops. Spice Tribe Collected stories, recipes and more from the Spice Tribe team Follow