Trumpet Mushrooms & Miso Chili Glaze
Rated 5.0 stars by 1 users
Appetizers & Snacks Side Dishes
Recipe via partner Food My Muse
Trumpet Mushrooms & Miso Chili Glaze...promise me you will try these? The mushrooms were delicious BUT the real star here was that miso chili glaze, I have made a variation of this millions of times before, but I think that the reason it was SO much better this time is because I used Gochujang (Korean chili paste) & the Korean BBQ seasoning by Spice Hunter.
I don’t use spice blends often but when I do, trust me ok? It added such a good flavor but in a subtle way if that makes sense. There is tamari powder in there which adds so much umami, and then the ginger...anyways it is perfectly balanced and a must!
5-6 trumpet mushrooms. 1⁄4 cup tahini
1-2 tbsp gochujang
1.5 tsp maple syrup
1.5 tsp rice vinegar
2 tbsp white miso paste
2 tsp Korean BBQ Spice Blend plus more for sprinkling on the mushrooms (Spice Hunter)
1 garlic clove
Chives to taste
7 Seed Seasoning (Spice Hunter)
- 1⁄4 cup avocado oil
- Cut your mushrooms in half and score them.
Preheat a pan with the avocado oil on high for 2-3 min.
Sear the mushrooms scored side down on medium high for 12-15 min or until golden. Make sure they don’t burn.
Whisk together the tahini, gochujang, rice vinegar, maple syrup, miso and Korean BBQ blend. Squeeze 1⁄2 orange or more until desired consistency.
Grate the garlic on the mushrooms, squeeze the orange and cover. Turn heat off. Let them sit there for 1-2 minutes.
Serve the mushrooms with the glaze, chives and sprinkle the 7 Seed Seasoning on top.
Recipe and photography credit Nadia Aidi, Food My Muse