Tag Archives: mushroom recipe

Sensational Seared Miso Mushrooms

What's in this bowl? An umami bomb, that's what.

What’s in this bowl? An umami bomb, that’s what.

 

There are only three ingredients in this recipe and none of them is meat. Yet you won’t believe the powerhouse of earthy, meaty flavors it possesses.

The secret is red miso.

“Seared Miso Mushrooms” is a recipe from the new cookbook, “Feasts of Veg: Plant-Based Food for Gatherings” (Kyle), of which I received a review copy. It’s by Nina Olsson, a Sweden-based photographer and recipe developer who created the blog, NourishAtelier.

The book is a collection of vegetarian recipes that take influences from around the world. Think “Caramelized Onion Tarte Tatin,” “Smoked Tofu Rillette,” “Chipotle Jackfruit Tacos,” and “Sweet Tahini Babka.”

Feasts of Veg. jpg

Miso is made from soybeans fermented with rice or other grains. If all you know is the lighter tasting white and yellow varieties, it’s high time you tried its deeper, darker cousin that’s been fermented even longer. It is much more pungent, with a much deeper and stronger earthy funkiness that will give anything it touches a big boost of umami.

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Mushroom Cookies

Yup, those are little bits of mushroom on those cookies.

Yup, those are little bits of mushroom on those cookies.

 

Yes, mushrooms in cookies.

Not those kind of mushrooms, people. But Candy Cap mushrooms.

If you’ve never had Candy Cap mushrooms, you are missing out on one of the most captivating ingredients around.

Elusive Candy Caps grow in the wilds in the Bay Area. But their growing season is so short, and the mushrooms so perishable, that you find them mostly sold in dried form.

What makes them so prized is their fragrance and flavor. Think maple syrup on steroids — with a hint of curry on the finish that lingers on and on. In fact, bake with them and your kitchen will smell enticingly of maple for days. Eat an ample enough of them in a dish or baked good, and you will have the scent of maple syrup even exuding from your pores, which, heck, is way better than garlic, right?

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