Trumpet Mushrooms & Miso Chili Glaze

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Recipe Intro From foodmymuse

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.

Want more recipes with mushrooms? We love this mushroom tart and this creamy mushroom pasta.

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Recipe Card

ingredients

  • 6 trumpet mushrooms
  • 2 tablespoons gochujang
  • 1 1/2 tablespoons maple syrup
  • 1 1/2 tablespoons rice vinegar
  • 2 tablespoons white miso paste
  • 2 teaspoons Korean bbq blend
  • 1 orange
  • 1 garlic clove
  • Chives, to taste
  • 7 seed seasoning
  • 1/4 cup avocado oil

Method

  • Step 1

    Cut mushrooms in half and score them.

  • Step 2

    Preheat a pan with the avocado oil on high for 2-3 min.

  • Step 3

    Sear the mushrooms scored side down on medium high for 12-15 min or until golden. Make sure they don’t burn.

  • Step 4

    Whisk together the tahini, gochujang, rice vinegar, maple syrup, miso and Korean BBQ blend. Squeeze 1⁄2 orange or more until desired consistency.

  • Step 5

    Grate the garlic on the mushrooms, squeeze the orange and cover. Turn heat off. Let them sit there for 1-2 minutes.

  • Step 6

    Serve the mushrooms with the glaze, chives and sprinkle the 7 Seed Seasoning on top.