Miso Glazed King Oyster Mushroom Steaks
Ingredients
Miso glazed mushrooms
- 4-6 King Oyster mushrooms, halved
- 2 tablespoons sake
- 2 tablespoons mirin
- 2 tablespoons white miso
- 2 teaspoons dark soy sauce
- 2 teaspoons brown or coconut sugar
- Avocado oil or olive oil for frying
Roasted herbed potatoes
- 1 pound baby red potatoes halved
- 1/4 cup olive oil
- 2-3 teaspoons minced garlic
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons Italian seasoning
- Handful of chopped dill optional
Garlic string beans
- 1 tablespoon olive oil
- 1/2 pound green beans, trimmed
- 2 garlic cloves
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Preparation
Miso glazed mushrooms
Combine sake, mirin, white miso, soy sauce and sugar together for a delicious marinade glaze. Set it aside.
Clean the mushrooms using a brush or a wet towel. Slice mushrooms lengthwise and score cut sides in a crisscross pattern. Brush scored sides with the marinade.
In a cast iron pan, over a med high heat, fry the mushrooms with 1 tbsp of oil with scored side down first for about 3-4 min or until it’s browned. Flip the mushroom and cook for another 3-4 min. Add a tablespoon of the marinade glaze and cook the mushrooms for another 2 min.
Roasted herbed potatoes
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper or foil.
Place the potatoes in a large bowl. Add the olive oil, garlic, salt, pepper, Italian seasoning. Toss to coat.
Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35-40 minutes or until golden brown and fork tender. Sprinkle with fresh dill and serve.
Garlic string beans
Heat a large pan over med high heat. When it's hot, add the oil, garlic and green beans. Cook the green beans, tossing occasionally, until soft about 5 minutes. Add the salt and pepper. Enjoy.
Notes
Serving size: 4
Cook time: 60 minutes
