Miso Butter Mushrooms

Instructions

1. Prepare the mushrooms
   Clean the mushrooms with a damp paper towel to remove any dirt. Trim the stems of shiitake mushrooms if using, and slice all mushrooms into even-sized pieces, about 1/4 inch thick.
2. Make the miso butter
   In a small bowl, combine 2 tablespoons of softened butter with the miso paste, soy sauce, and mirin. Mix until smooth and well incorporated. Set aside.
3. Sauté the aromatics
   Heat a large skillet over medium-high heat. Add the remaining 2 tablespoons of butter. When melted, add the minced garlic, grated ginger, and white parts of the green onions. Sauté for 30 seconds until fragrant but not browned.
4. Cook the mushrooms
   Add the sliced mushrooms to the skillet in a single layer. Let them cook undisturbed for 2-3 minutes until they begin to brown. Stir and continue cooking for another 5-7 minutes until the mushrooms have released their moisture and are golden brown.
5. Add the miso butter mixture
   Reduce heat to medium-low. Add the miso butter mixture to the skillet and stir to coat the mushrooms evenly. Cook for 2-3 minutes until the sauce has thickened slightly and coats the mushrooms with a glossy glaze.
6. Finish and serve
   Remove from heat and drizzle with toasted sesame oil. Transfer to a serving dish and garnish with the green parts of the green onions and toasted sesame seeds. Serve immediately as a side dish or over steamed rice for a light meal.