Miso Glazed King Trumpet Mushroom Steaks
Ingredients
- 4-6 King Oyster mushrooms, halved
- 2 tablespoons sake
- 2 tablespoons mirin
- 2 tablespoons white miso
- 2 tsp dark soy sauce
- 2 tsp 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 tsps minced garlic
- 2 tsp salt
- 1 tsp black pepper
- 2 tsps Italian seasoning
- Handful of chopped dill optional
Garlic string beans
- 1 tbsp olive oil
- 1/2 lb. green beans, trimmed
- 2 garlic cloves
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Preparation
Combine sake, mirin, white miso, soy sauce and sugar together for a delicious marinade glaze and 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 medium-high heat, fry the mushrooms with 1 tablespoon of oil, scored side down first, for about 3-4 minutes or until browned.
Flip the mushroom and cook for another 3-4 minutes.
Add a tablespoon of the marinade glaze and cook the mushrooms for another 2 minutes.
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 and Italian seasoning and 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 medium-high heat.
When it is hot, add the oil, garlic and green beans.
Cook the green beans, tossing occasionally, until soft, about 5 minutes.
Add the salt and pepper.
