Gluten-free Miso Portobello Mushrooms

Miso butter portobello mushrooms grilled skewers require just a quick marinade of gluten-free miso, soy sauce, sake, oyster sauce.

More recipes can be found in

Katie Chin’s Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother’s Kitchen

and you will enjoy the recipe for Chinese Glazed Salmon. Makes a great meal with the mushroom skewers.

*Metric conversions by The Cook’s Cook

Ingredients
For the marinade:•30 ml (2 tablespoons) butter
•2 garlic cloves, minced
•15 ml (1 tablespoon) minced shallot
•1 green onion, (white and green parts), finely chopped
•30 ml (2 tablespoons) gluten-free miso paste
•15 ml (1 tablespoon) San-J Tamari
•15 ml (1 tablespoon) TYKU gluten-free sake
•15 ml (1 tablespoon) chicken broth
•5 ml (1 teaspoon) gluten-free oyster sauce
•.45 kg (1 pound) portobello mushroom, sliced .6 cm (¼-inch) thick
•Wooden skewers, soaked in water
•Finely chopped green onions, for garnish
For assembly:•.45 kg (1 pound) portobello mushroom, sliced .6 cm (¼-inch) thick
•Wooden skewers, soaked in water
•Finely chopped green onions, for garnish

Preparation

For the marinade: Heat the butter in a sauce pan over medium heat until melted; add the garlic, shallot and green onion and sauté until fragrant, about 30 seconds.
Add the miso, soy sauce, sake, chicken broth and oyster sauce and stir for 30 seconds. Allow to cool for 10 minutes. Transfer to a medium bowl.
To assemble and finish: Add the mushrooms to the marinade and allow to marinate for 30 minutes.
Skewer the mushrooms and grill over medium-high heat until just tender and slightly charred, about 2-3 minutes per side. Brush with remaining marinade occasionally while mushrooms cook. Garnish with more green onions and serve immediately.

About the author

Katie Chin, caterer, cookbook author and blogger is passionate about Asian food and believes the very best Asian cooking can be achieved in a real home kitchen by real people on real schedules.

Katie co-hosted the national PBS cooking series, Double Happiness and co-authored Everyday Chinese Cooking. On her own, Katie wrote 300 Best Rice Cooker Recipes, Everyday Thai Cooking and Everyday Chinese Cookbook: 101 Delicious Recipes From My Mother’s Kitchen. She has been featured in publications such as O Magazine, Cooking Light, Bon Appetit, Real Simple, and Family Circle. Her numerous TV appearances include The Today Show, The Real Cooking Channel, Cutthroat Kitchen, Beat Bobby Flay and Iron Chef America.

Photo credit: Kim Mahair

Katie Chin

Katie Chin is a caterer, cookbook author and blogger who happens to be passionate about Asian food.

Gluten-free Miso Portobello Mushrooms

Katie Chin’s Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother’s Kitchen

Ingredients

For the marinade:

For assembly:

Preparation

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