Miso Glazed Eryngii King Trumpet Mushroom

Ingredients:

  • 2-3 King Oyster mushrooms (Ai used Hokto Eryngii, often found at Asian supermarkets in LA)

  • 1 tablespoon Olive oil

  • 1 tablespoon Omiso Garlic Miso Glaze

  • 1 tablespoon butter (vegan butter as an alternative)

  • Green onions, thinly sliced (optional for garnish)

Instructions:

  1. Slice the King Oyster mushrooms into 2 inch lengths, about 1/4 inch thick.

  2. Heat a frying pan over medium heat and add olive oil.

  3. Place the mushrooms in the pan. Once they start to brown, flip them over.

  4. Add butter, spreading it evenly, then spoon the Omiso Garlic Miso Glaze over the mushrooms.

  5. Once nicely browned on both sides, transfer to a plate.

  6. Sprinkle with finely chopped green onions if desired.



Ai Fujimoto