Market Recipe: Miso Mushrooms and Greens

Miso Mushrooms and Greens
By Market Chef Adam Wiznowski of Breakfast, Life, & Dinner


1 TBS oil
1 medium onion, chopped
1lb hearty greens (kale, chard, or collards), well chopped – about 6 cups raw or 1 1/2 cups cooked (Flintrock Hill Farm, AY RAAM Farms)
1 TBS minced garlic (Bernhardt’s Farm)
Salt and pepper
2 cup stock (chicken or vegetarian)
2 TBS Miso paste (Learn how to make it during out Fermentation Festival panel!)
2 TBS butter, softened
1lb fresh mushrooms (Kitchen Pride, Hi-Fi Mycology, Goldenwood Mushrooms, or Growtopia)

* Prepping the greens: I remove the stems and midribs from each leaf, chop the leaf well, and then use as much of the midribs as I can, discarding any thick/woody stem ends. Chop useable midribs finely.

* Heat oil in standard soup pan (4-6 quarts) to medium high

* Saute chopped onions until they begin to brown

* Add chopped greens and midribs, stir for 2 min

* Add minced garlic, stir for 30 seconds

* Add stock, salt and pepper to taste, adjust heat to let continue at a vigorous simmer until greens soften and most of the stock has boiled off (10-15 min)

* Mix together miso paste and butter

* Wipe mushrooms clean, trim any woody ends, cut into bite size pieces

* Heat a large saute pan to med high, add 3 TBS miso butter, allow to sizzle

* Saute mushrooms until they begin to brown, 3-4 min

* Serve mushrooms on top of greens, topped with remaining miso butter
TRY: topping with sesame seeds, shredded carrots, green onions.

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