This recipe was created exclusively for Treehugger's Green Wine Guide by The Tomato Tart. I first encountered roasted mushrooms with garlic, white wine, and butter. Of course, I fell in love with them instantly. This side, a variation of that dish, is perfect for when I feel like something rich and savory, yet quick to prepare. I decided to mix things up a bit with a miso-ginger compound butter--the mushrooms took on a very dark, sexy flavor. Enjoy this dish with an unfiltered sake or an off-dry Riesling. I had it with a glass of Eco-Love Riesling which really picked up the ginger flavors.
1 lb crimini mushrooms, cleaned and trimmed
1 stick unsalted organic butter (softened)
3 inch piece of ginger, peeled and cut into ½ inch slices
2 cloves of garlic
3 tablespoons brown rice miso
1 tablespoon raw sugar
2 tablespoons shallots, finely chopped
1 tablespoon lemon yuzu juice
Salt and pepper to taste
1 thai chili (to taste)
black and white sesame seeds
1. Preheat oven to 450º
2. Cut butter into one inch pieces and add to bowl of a food processor with miso, ginger, garlic, and sugar. Mix until fully combined with no big chunks of ginger or garlic and butter appears light brown and whipped up.
3. Place mushrooms into a roasting dish so that they are not too crowded, spoon miso ginger butter over the top then sprinkle with shallots.
4. Cook for 20 minutes, stirring once every five minutes or so. You'll know your mushrooms are done once the sauce is reduced, very dark, and bubbly. Immediately remove from oven, stir in lemon (or yuzu) juice, and season to taste with salt and pepper.
5. Add a very small amount of finely minced Thai chiil (optional) and black and white sesame seeds. You can also top with a tiny bit of parsley or other leafy mild herb to add color
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