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    Mixed Roasted Mushrooms with Miso Dressing

    Source of Recipe

    From "Cook with Me" by Alex Guarnaschelli

    Recipe Introduction

    "This dish could be called the 'pot roast' of the vegetarian world. The mushrooms sizzle as they emerge from the oven and then get drizzled with a zingy, salty dressing and sprinkled with nutty sunflower seeds before serving. I love white miso paste (made from fermented soybeans) because it adds deep salt and flavor to a dish without tasting too strong. It contributes a unique richness and umami. It's the ingredient that makes people ask, 'Why is this so good?' and 'What did you put in here?' Let the miso paste be our little secret. Using neutral-tasting oil allows the vinegars and miso to come through and meld with the earthy notes from the mushrooms. I suggest a combination of mushrooms that are easy enough to find, but feel free to use whatever varieties you like best. Mushrooms are often quite dirty and require washing, but wait to wash them until just before cooking so they don't sit, soaking wet, in the refrigerator. If the mushrooms are just slightly dirty on the surface, wipe them clean with a damp towel."

    List of Ingredients

    â—¦ ¾ cup canola oil
    â—¦ 4 large portobello mushrooms, wiped clean or washed
    â—¦ 20 medium cremini mushrooms, wiped clean or washed
    â—¦ 20 medium shiitake mushrooms, stemmed, wiped clean or washed
    â—¦ 3 medium shallots, minced
    â—¦ 3 scallions, green and white parts separated, minced
    â—¦ Kosher salt
    â—¦ 1 tablespoon plus 1 teaspoon white miso paste (shiro miso)
    â—¦ ¼ cup red wine vinegar
    â—¦ 1 tablespoon Japanese rice vinegar
    â—¦ 2 teaspoons coarsely ground black pepper
    â—¦ 1 teaspoon sugar
    â—¦ ¼ cup roasted shelled sunflower seeds

    Recipe

    Preheat the oven to 375° F. Position a rack in the center of the oven.

    Drizzle 1 tablespoon of the oil on a sheet pan. Arrange the mushrooms in a single layer on the pan and sprinkle with the shallots, the scallion whites, and ½ cup plus 1 tablespoon of the oil. Season generously with salt, and roast the mushrooms until they are tender when pierced with the tip of a knife, 15 to 20 minutes.

    In a large bowl, whisk the miso and the remaining 2 tablespoons oil together until smooth. Whisk in the red wine vinegar, rice vinegar, pepper, a pinch of salt, and the sugar. Taste for seasoning. Remove the pan from the oven, top the mushrooms with the dressing, the scallion greens, and the sunflower seeds, and serve.

    Serves 4

 

 

 


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