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.”
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.