Mixed Mushrooms with Miso Dressing - Alex Guarnaschelli | Iron Chef and Food Network Celebrity
Roasted mixed mushrooms with zingy miso dressing and toasted sunflower seeds make a hearty, umami-rich vegetarian dish perfect for sharing. Serve as a main or side. Enjoy the secret flavors!
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Cooking tools:
- Oven
- Baking sheet
- Kitchen towel
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Serving platter
Ingredients
- 3/4 cup Canola oil
- 4 large Portobello mushrooms, wiped clean or washed
- 20 medium Cremini mushrooms, wiped clean or washed
- 20 medium Shiitake mushrooms, stemmed, wiped clean or washed
- 1 tablespoon plus 1 teaspoon blond/white Miso paste
- 3 medium shallots, minced
- 1/4 cup red wine vinegar
- 1 tablespoon Japanese rice wine vinegar
- Coarsely ground black pepper
- Kosher salt
- 1 teaspoon sugar
- ¼ cup sunflower seeds, toasted
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