Miso Butter Oyster Mushroom – Inspired by Mott Street, Chica

Ingredientai

16 oz oyster mushrooms

2 cloves garlic, minced

For the Sauce:

1 tbsp miso

1 tsp ginger, grated

1 tbsp sake

1 tbsp mirin

1 tsp mentsuyu

1 tsp sugar

1/4 cup water

1 tsp potato starch

2 tbsp butter

Finishing Touch:

2 tsp fresh thyme, chopped

1 wedge lemon

Nurodymai

Clean and trim oyster mushrooms.

Whisk together miso, ginger, sake, mirin, mentsuyu, sugar, water, and potato starch until smooth.

In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant.

Add mushrooms, cooking until softened and lightly browned.

Pour in sauce mixture, stirring gently until mushrooms are well coated and sauce thickens.

Sprinkle with thyme, then finish with a squeeze of lemon juice.

Serve hot and savor the umami goodness!

Rich, savory, buttery, and bright—this dish will absolutely elevate your mushroom game.