Shiitake is becoming more and more available. It has a unique flavour, savoury, meaty, earthy and it is rich in umami. The name is a combination of shii (a tree native to Japan and Korea, also known as the Japanese Chinquapin) and take (meaning mushroom, as in matsutake and maitake). The mushroom grows on decaying wood, not only on shii but also on other trees such as oaks and chestnuts. It’s fun to buy a shiitake log and grow your own mushrooms.
In this dish we combine shiitake and oyster mushrooms. These two have very different structures, which adds value to the dish.
Wine Pairing
Enjoy your Mushrooms with Miso with a lightly oaked chardonnay. The oakiness of the wine will match well with the umami and miso flavours. The richness of the chardonnay will be very nice with the mushrooms.
What You Need
- 100 grams Shiitake
- 100 grams Oyster Mushrooms
- Fresh Ginger
- One Garlic Clove
- One Scallion
- Miso
- Mirin
- Soy Sauce (light)
- Olive Oil
- Black pepper
What You Do
Remove the stem of the shiitake, slice the caps and tear the oyster mushrooms. Fry in olive oil. Add thinly sliced white of the scallion. Add chopped garlic. Combine a teaspoon of miso with one tablespoon of mirin and one tablespoon of light soy sauce. If using thicker soy sauce, add some water. Mix and taste. It should be both salty and umami. Add some of the mixture to the mushroom. Coat the mushrooms with the miso mixture. Add more mixture if required. Be careful, you don’t want a sauce. When ready to serve add some black pepper, freshly grated ginger, the thinly sliced green of the scallion. Combine and serve.
PS
Don’t throw the stems away! Simply add them to a pan with water, bring to a boil and leave to simmer for 30-60 minutes. Strain and store the broth. It freezes well.
Cook and Drink 
I love mushrooms of all kinds
LikeLiked by 1 person
So do we!
LikeLiked by 1 person
Mmmmm
LikeLiked by 1 person
Indeed! 🙂
LikeLiked by 1 person
😎
LikeLiked by 1 person
These are tied with chanterelles as my favorite mushroom, and we’re lucky because the local growers keep us well supplied now. My grandson and I grew them on a log once, and it was a fun and tasty project.
This looks delicious!!!
LikeLiked by 1 person
We saw the logs on our local market. We did grow our own oyster mushrooms once, which was also good fun (and tasty)!
LikeLiked by 1 person
Delicious! I am getting back into the mushroom groove as they are so great!
LikeLiked by 1 person
They are! Hope you can buy shiitake and oyster mushrooms. The combination with miso is very tasty.
LikeLiked by 1 person
I am going to look – here in NY there are some specialty stores that keep a great supply! Thanks again!
LikeLiked by 1 person
I’m sure you will be able to buy them in NY!
LikeLiked by 1 person
Great recipe. I love mushrooms.
LikeLiked by 1 person
Thanks Bernadette! Hope you’re doing fine.
LikeLike
This looks so good! I love mushrooms and miso. What a great combo.
LikeLike
Thanks Darlene!
LikeLiked by 1 person
And maybe not everyone knows that one of the health elements of eating mushrooms is … Vitamin D !!! https://nutritionstudies.org/how-to-get-your-vitamin-d-from-mushrooms/
LikeLike
Thanks for mentioning it!
LikeLike