Miso Butter Mushroom Steaks

Ingredients

• 4 Large portobello mushrooms, stems trimmed, wiped clean
• 2 tbsp Neutral oil
• 57 g (2 oz) Butter
• 1½ tbsp White or yellow miso
• 3 Garlic cloves, finely grated
• 1 tbsp Soy sauce
• 2 tsp Mirin or maple syrup
• 1 tsp Rice vinegar
• 2 Spring onions, thinly sliced
• 1 tsp Toasted sesame seeds
• Steamed rice or crusty bread, to serve

You’ll need: Large frying pan

Method

1. 1

   Make the miso butter. Mash the butter with the miso, garlic, soy sauce, mirin and rice vinegar in a small bowl until smooth.

2. 2

   Score the mushrooms. Cut shallow criss-cross lines into the rounded top of each mushroom, just through the surface. This helps them brown and soak up the butter.

3. 3

   Sear. Heat the oil in a large frying pan over medium-high heat. Lay the mushrooms in, scored side down and not touching (if your pan is too small for all four, cook them in two batches, using half the oil each time and keeping the first batch warm), and cook without moving them for 4 to 5 minutes, until deep golden. Flip and cook for 3 minutes more.

4. 4

   Baste. Turn the heat to medium-low. Return all the mushrooms to the pan and add the miso butter, then spoon it over the mushrooms for 2 to 3 minutes, until they are tender and glossy and the butter has turned into a sauce. Miso butter can scorch quickly, so lift the pan off the heat if it starts to darken.

5. 5

   Serve. Slice the mushrooms if you like. Spoon over all the pan juices, scatter with the spring onions and sesame seeds and serve with rice or crusty bread.