Try these miso stuffed mushrooms for maximum umami flavour. Portobello mushrooms stuffed with minced shiitake mushrooms, tofu and miso.
Miso is one of my most-used ingredients, to the extent where it’s become a refrigerator essential. There’s nothing quite like miso, and I’ll explain it in more detail below. If used properly it can really elevate a dish, and it does JUST THAT for these mushrooms.
I’ve probably said this before but we’re big mushroom people in my house. I’m always buying different types of mushrooms and I love using a combination. Stuffed mushrooms have always been a quick and easy dish to throw together, and the best part about it is the fact that you can use anything to stuff them with. I’ve used a combination of tofu, shallots, shiitake mushrooms and miso.
Yep – mushrooms stuffed with mushrooms.
But this makes for a pretty healthy appetiser or side that tastes incredibly delicious!
What you’ll need for the miso stuffed mushrooms
- Portobello mushrooms – these are a larger variety. If you want smaller stuffed mushrooms then by all means use chestnut mushrooms
- Shiitake mushrooms – umami rich due to a high glutamate content and also provide a strong earthy flavour. They add a nice chewy texture to the filling which works well with the tofu
- Banana shallot – milder than an onion, but feel free to substitute for 1 small white onion
- White miso – I’ll cover this next
- Tofu – purchase a block of firm/extra firm tofu. Wrap in a kitchen towel/paper towel and place a weight on top to squeeze out excess water. Then crumble this with a fork
- Garnishing: nori sheets (toasted seaweed), black and white sesame seeds and spring onion (all optional)
Miso
Miso is a paste/seasoning that’s made by fermenting soybeans with koji. Koji is a mould culture that is usually grown from rice and helps to cause the fermentation reaction for miso. Different koji cultures are used for different types of miso (e.g. white vs red) as both produce different flavour profiles. Miso itself comes in many different forms though the most popular are white miso, red and a mixture.
For this recipe I’m using white miso (shiromiso). This has a salty and almost earthy flavour, with a subtle mild sweetness. As a result it will help to add depth and umami to the filling without being overpowering. White miso is not as strong as darker coloured miso as it has had a shorter fermentation time, hence I would avoid red miso here.
Miso can be found in most large supermarkets in the world food aisle, or Amazon, or at your local East Asian supermarket.
Miso Stuffed Portobello Mushrooms
Ingredients
Ingredients:
- 6 portobello mushrooms remove stems and keep aside
- 3 tbsp oil of choice
- 125 g shiitake mushrooms finely chopped
- 1 banana shallot finely chopped
- 4 cloves of garlic minced
- 1 tbsp white miso paste
- 2 tsp dark soy sauce
- 200 g firm tofu water pressed out and tofu crumbled
- White pepper
- Black and white sesame seeds
- 1 tbsp corn/rice flour
- 1 tbsp water
- Toasted nori sheets and spring onions for garnish
Instructions
Method:
- Preheat oven to 200’C fan/220’C conventional
- Brush your portobellos with oil and season lightly with salt. Place stem-side up on a wire rack and place the rack within an oven tray. This will allow the water released by the mushrooms to collect at the base of the tray without the mushrooms swimming in it. Roast for 10-12 mins
- Place a pan on medium heat, add your oil, shallot, and garlic. Sauté until fragrant and shallot has softened
- Add in your crumbled tofu and continue to cook until no water remains
- Add in your shiitakes and sauté for a further 1min
- Add your miso, dark soy, and a pinch of white pepper
- Finally, mix your flour and water to form a slurry and add this into the mushroom mix. Cook on a high heat for 1 minute. Place aside and allow to cool slightly
- Tip your portobellos over to drain out any water, fill each with around 2tbsps of filling, top with black and white sesame, and drizzle lightly with oil
- Turn the oven down to 170c and place the stuffed mushrooms back in for 15 minutes or until the filling has crisped up
- Garnish with spring onions and small pieces of toasted nori
- Best served immediately
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