Creamy Miso-Mushroom Stew

This mushroom stew is fast to make with a handful of ingredients. Shimeji mushrooms can often be found at an Asian grocer. Miso paste is naturally salty, so go sparingly!

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 192 Calories

Ingredients

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 tablespoon oyster sauce
• 1 cup 1% milk
• 1 medium shallot, minced
• 4 cups water, divided
• 1 pound portobello mushrooms, quartered
• 1 cup clamshell (shimeji) mushrooms, trimmed
• 3 tablespoons Miso Paste-Mellow White MO

Recipe Instructions

Step 1

Melt butter in saute pan over medium heat. Add some portobello and shimeji mushrooms, leaving space in between; you will need to work in batches. Cook mushrooms until browned, 5 to 10 minutes per batch.

Step 2

Return all mushrooms to the pan and add shallots; saute for 1 minute. Add miso paste, oyster sauce, and a little bit of milk, stirring to incorporate. Add remaining milk.

Step 3

Mix flour and 1/4 cup water in a saucepan over medium heat. Stir to create a smooth slurry. Slowly add remaining water, whisking to ensure there are no lumps.

Step 4

Carefully transfer the mushroom mixture to the flour-water mixture. Stir to combine. Serve immediately.