Miso-Braised Shiitakes With Bok Choy
serves 2-4
Mushrooms, bok choy, and miso paste all complement one another beautifully in this simple fresh side dish.
3/4 pound large shiitake mushrooms, stemmed and sliced
3 small heads bok choy, rinsed and chopped
1 tablespoon butter
2 teaspoons peanut oil
1 tablespoon red miso paste
2 tablespoons low-sodium chicken broth
1/2 cup water
freshly ground black pepper
prep: 10 minutes
total: 20 minutes
large sauté pan with cover
small bowl
whisk
1. Brush or wipe away any dirt from the shiitakes. Remove and discard the stems. Cut the mushrooms into thick slices (in half for smaller mushrooms, thirds for larger mushrooms). Cut the leaves of the bok choy away from the stems. Wash both well.
2. Heat the butter and peanut oil in a large sauté pan over medium heat. Meanwhile, in a small bowl, whisk the miso paste and chicken broth together until smooth. When the butter melts and browns slightly, add the mushrooms. Leave them alone to brown on the first side, 2-4 minutes.
3. Add the miso and broth mixture to the mushrooms and stir. Cook, stirring occasionally, until the mushrooms absorb the miso and most of the liquid evaporates, 3-5 minutes.
4. Add the bok choy and 1/2 cup water and stir. Cover and cook, stirring once or twice, until the mushrooms are soft and the bok choy is tender but still bright green, 4-6 minutes. Remove the cover to let any remaining liquid evaporate. Season generously with fresh ground black pepper.
2. Heat the butter and peanut oil in a large sauté pan over medium heat. Meanwhile, in a small bowl, whisk the miso paste and chicken broth together until smooth. When the butter melts and browns slightly, add the mushrooms. Leave them alone to brown on the first side, 2-4 minutes.
3. Add the miso and broth mixture to the mushrooms and stir. Cook, stirring occasionally, until the mushrooms absorb the miso and most of the liquid evaporates, 3-5 minutes.
4. Add the bok choy and 1/2 cup water and stir. Cover and cook, stirring once or twice, until the mushrooms are soft and the bok choy is tender but still bright green, 4-6 minutes. Remove the cover to let any remaining liquid evaporate. Season generously with fresh ground black pepper.
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