Serves 10 to 12 as part of large menu.
10 minutes prep, 10 minutes cooking, 20 minutes total
You needn't publicize the miso in this recipe, unless you know it will be greeted with enthusiasm. For the uninformed, the miso here tastes like bits of browned chicken. In fact, eaten blindfolded, the mushrooms taste like chicken, too.
Cook to Cook: One of the easiest ways to clean mushrooms is to fill a salad spinner with water, quickly plunge the mushrooms in and out, then drain the water away and spin the mushrooms dry as you would lettuce. Depending on how sandy the mushrooms are, you may need 2 changes of water before spinning dry.
Mushrooms can be made a day ahead be rewarmed over medium heat.

  • 5 tablespoons butter
  • 2-1/2 pounds mixed mushrooms (such as white buttons, cremini and shitake, trimmed, washed and dried), sliced 1/4-inch thick
  • 1 medium onion, minced
  • Salt and fresh-ground black pepper to taste
  • 3 to 4 tablespoons of miso, white or light-colored preferred
  • 1 cup water
  • 2 tablespoons thin sliced scallion tops as garnish
1. In a straight-sided 12-inch sauté pan melt the butter over medium heat, taking care not to burn it. Add the mushrooms and the onion, and increase the heat to medium high.
2. Sauté the mushrooms until they begin to throw off their liquid and start to brown (don’t worry if the pan looks dry when they start to cook), about 7 to 10 minutes.
3. Mix the miso in the water with a fork or whisk. It will not dissolve fully; some small chunks are fine.
4. When the mushrooms are lightly browned and all of their moisture is evaporated, add the miso water and continue to cook until all the liquid has evaporated, about 2 minutes. Taste for seasoning, and serve the mushrooms with a scattering of the minced fresh chives.