Who needs meat when you’ve got mushrooms? On toast or on a burger bun, rich, earthy mushrooms can easily take the place of meat, or provide a vegetarian option at your next barbecue.

Ingredients

  • 2 cups of a variety of mushrooms, cleaned and torn. Tough stems can be put aside and frozen until you’re ready to make a broth
  • 1/4 c. unsalted butter
  • 1 shallot roughly chopped
  • 1/4  c. white wine
  • 2 tbs. miso paste
  • Sea salt to taste

Guidelines:

  • Melt butter in a skillet over medium heat
  •  Add shallot and sauté until soft
  •  Add mushrooms and turn the heat up to medium high
  • Cook without disturbing so that the mushrooms sear on one side
  • Stir to cook on all sides, add more butter if too dry
  • When mushrooms are cooked (dark and with very little liquid in the pan), add wine and mix
  • Add miso and mix until combined
  •  Simmer until texture is moist, but not wet
  •  Add sea salt, as required