Wild Mushrooms with Miso, Fresh Herbs and Madeira

  • Total Time:
  • Servings: 6

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  • 3 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 1 pound shiitake mushrooms, stems discarded and caps thickly sliced
  • 1/2 pound oyster mushrooms, thickly sliced
  • 1 large shallot, minced
  • 1/4 cup Madeira
  • 3 tablespoons white (shiro) or red (aka) miso
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons minced flat-leaf parsley
  • 1 teaspoon chopped thyme leaves
  • Salt and freshly ground pepper

How to make this recipe

  1. In a very large skillet, melt 2 tablespoons of the butter in the olive oil. Add the shiitake and oyster mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes. Scrape the mushrooms to 1 side of the skillet.

  2. Melt the remaining 1 tablespoon of butter on the other side of the skillet. Add the shallot and cook, stirring occasionally, just until softened, 1 to 2 minutes. Stir the shallot into the mushrooms and cook for 2 minutes longer.

  3. In a medium bowl, whisk the Madeira with the miso. Add to the mushrooms and cook over moderately high heat for 1 minute, scraping up the browned bits from the bottom and sides of the skillet. Add the broth, parsley and thyme and simmer until the sauce is slightly reduced, about 2 minutes. Season the mushrooms lightly with salt and pepper. Transfer to a large bowl and serve.

Serve With

Roast chicken, grilled steak or pork or veal chops.

Contributed By Published July 2004

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