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Shiitake Mushrooms with Miso Butter and Lime

These little umami bombs can be served as a side dish to meats or added into dishes as varied as fried rice, burgers, grain bowls, and green salads.


3 C Markon First Crop Shiitake Mushrooms

1/4 C unsalted butter

2 tsp. red miso paste


Heat butter in a large skillet. Add miso and whisk until smooth. Add mushrooms and cook until browned and tender (coating all).

Serve warm.