Appetizer

Miso-Caramel Glazed Mushrooms with Crispy Sage and Toasted Hazelnuts

Name: Miso-Caramel Glazed Mushrooms with Crispy Sage and Toasted Hazelnuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 10 oz cremini mushrooms (about 8-10 caps), cleaned and halved; Fine sea salt and freshly cracked black pepper; 3 tablespoons unsalted butter, divided; 1 clove garlic, minced; 2 tablespoons white miso paste; 2 tablespoons sake (or dry sherry); 1 teaspoon honey; 1 teaspoon soy sauce; 8-10 fresh sage leaves; Neutral oil for frying sage; ¼ cup roasted hazelnuts, roughly chopped; 1 teaspoon yuzu juice or rice vinegar (optional); Microgreens or peppery leaves for garnish

Meaty cremini mushroom caps are seared until golden, then braised in a low-temperature miso-caramel sauce (made by reducing butter, white miso, sake, and a touch of honey). The result is glossy, deeply savory, almost meaty. Crispy sage leaves and toasted hazelnuts add textural sophistication and surprise.

337cal 9gprotein 17gcarbs 27gfat 10min prep 20min cook 2serves

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