Type what you have

Ingredients

• ✓ shimeji mushroom
• butter
• portobello mushroom
• shallot
• miso paste
• oyster sauce
• milk
• all-purpose flour
• water

Instructions

1. 1 Melt butter in saute pan over medium heat. Add some portobello and shimeji mushrooms, leaving space in between; you will need to work in batches. Cook mushrooms until browned, 5 to 10 minutes per batch.
2. 2 Return all mushrooms to the pan and add shallots; saute for 1 minute. Add miso paste, oyster sauce, and a little bit of milk, stirring to incorporate. Add remaining milk.
3. 3 Mix flour and 1/4 cup water in a saucepan over medium heat. Stir to create a smooth slurry. Slowly add remaining water, whisking to ensure there are no lumps.
4. 4 Carefully transfer the mushroom mixture to the flour-water mixture. Stir to combine. Serve immediately.

By thedailygourmet

Ingredients

• ✓ shimeji mushroom
• potato
• olive oil
• salt
• olive oil
• pancetta
• king trumpet mushroom
• chanterelle mushroom
• nameko mushroom
• sherry vinegar
• tarragon
• garlic
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat. Arrange potatoes cut-side up.
3. 3 Roast in the preheated oven for 30 minutes.
4. 4 While potatoes are roasting, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.
5. 5 Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
6. 6 Turn oven heat up to 425 degrees F (220 degrees C).
7. 7 Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to the oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes.
8. 8 Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil; toss to mix. Taste and adjust seasoning. Transfer to a serving platter.

By John Mitzewich

Ingredients

• ✓ shimeji mushroom
• sesame seed
• black sesame seed
• green onion
• cornstarch
• water
• rice wine vinegar
• gochujang
• sesame oil
• brown rice syrup
• asian pear
• tamari
• vegetable broth
• vegetable oil
• garlic
• ginger
• shallot
• onion
• champignon mushroom
• oyster mushroom
• cremini mushroom

Instructions

1. 1 Wash cremini, oyster, and champignon mushrooms under running water, scrubbing with a mushroom brush to remove any dirt. Cut mushrooms in half, placing on clean dish towel. Delicately pull shimeji mushrooms apart and rinse.
2. 2 Select Saute function on a multi-functional pressure cooker (such as Instant Pot). Saute onion, shallot, ginger, and garlic in vegetable oil until fragrant, about 3 minutes. Turn off Saute function. Add broth, tamari, pear, brown rice syrup, sesame oil, gochujang, and rice wine vinegar. Mix well. Add mushrooms and gently toss to coat. Close the lid and let marinate for 10 minutes.
3. 3 Lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure naturally according to manufacturer's instructions, about 10 minutes. Manually release any remaining pressure, about 10 minutes more.
5. 5 Turn Saute function back on. Mix water and cornstarch together; add slurry to mushrooms, mixing constantly to a create a thick gravy. Turn off Saute function. Serve with green onions and sesame seeds.

By Buckwheat Queen