Sorghum With Mushrooms And Miso Recipes

SORGHUM WITH MUSHROOM AND MISO

Steps:

• Combine 3 cups water, sorghum, and 1 pinch of salt in a 2-quart saucepan. Bring to a boil over high; cook 5 minutes. Reduce heat to low; cover and cook for 1 hour, stirring once after 30 minutes. Remove from heat. Stir sorghum. Cover and let stand until more liquid is absorbed, 15 to 20 minutes. (The sorghum is done when the grains are chewy-firm with a slight snap.).
• Meanwhile, heat 1/2 teaspoon oil in a large nonstick skillet over medium-high. Add half of the mushrooms, and spread in an even layer. Season with 1/8 teaspoon salt and 1/8 teaspoon pepper. Sear 3 minutes, stirring when bottoms of mushrooms are browned and tops are glistening with mushroom sweat. Cook, stirring often, until tender and fragrant. Transfer to a bowl. Repeat with remaining 1/2 teaspoon oil, remaining half of mushrooms, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper.
• Reduce heat to medium-low; add shallot, white scallion slices, and 1 tablespoon butter to skillet. Cook until soft and fragrant, about 2 minutes. Add to mushrooms.
• Drain sorghum, reserving 2 to 3 tablespoons cooking liquid.
• Melt remaining 1 1/2 tablespoons butter in skillet over medium. Whisk in the miso. Add the sorghum and reserved cooking liquid; stir to combine. (If mixture is too creamy, cook for a few minutes more to evaporate some of the liquid.) Stir in the mushroom mixture. Cook until warmed through. Stir in the green scallion slices. Serve warm or at room temperature.

CREAMY MISO-MUSHROOM STEW

Steps:

• 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.
• 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.
• 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.
• Carefully transfer the mushroom mixture to the flour-water mixture. Stir to combine. Serve immediately.

SORGHUM WITH MUSHROOMS AND MISO

Steps:

• COMBINE 3 CUP WATER, SORGHUM, AND PINCH OF SALT IN 2 QT SAUCEPAN. BRING TO A BOIL OVER HIGH; COOK 5 MINS.
• REDUCE HEAT TO LOW;COVER AND COOK 1 HOUR, STIRRING ONCE AFTER 30 MINS. REMOVE FROM HEAT.
• STIR SORGHUM. COVER AND LET STAND UNTIL MORE LIQUID IS ABSORBED, 15-20 MINS. THE SORGHUM IS DONE WHEN THE GRAINS ARE CHEWY-FIRM WITH A SLIGHT SNAP
• MEANWHILE, HEAT 1/2 TSP OIL ADD MUSHROOMS. SEASON WITH SALT AND PEPPER. COOK STIRRING UNTIL GLISTENING AND SWEAT
• TRANSFER TO BOWL THEN COOK SHALLOT AND SCALLIONS WITH 1 TBS BUTTER UNTIL FRAGRANT
• ADD TO MUSHROOMS
• DRAIN SORGHUM, RESERVING 2-3 TBS LIQUID
• MELT 1 1/2 TBS BUTTER IN SKILLET OVER MED HEAT. WISK IN MISO. ADD SORGHUM AND RESERVED LIQUID; STIR TO COMBINE. STIR IN MUSHROOM MIXTURE. STIR IN GREEN SCALLION SLICES. SERVE WARM

MUSHROOM MISO SOUP

Steps:

• Make the dashi: Put kombu, dried shiitakes, soy sauce, mirin, sake and sugar in a large soup pot. Add 6 cups cold water. Place over medium heat, allow the liquid to barely reach a boil, then reduce heat to low and let cook at a very slow simmer for about 30 minutes. Skim foam as necessary. Let cool to room temperature. Strain through a fine-mesh sieve and add salt to taste. (Dashi may be prepared up to 2 days in advance.)
• Put the sliced mushrooms in a bowl and drizzle with sesame oil and soy sauce. Add garlic and ginger and season with salt and pepper. Toss and let marinate for 10 minutes.
• Put dashi in a large soup pot over medium-high heat and bring to a simmer. Add mushroom mixture and cook gently for about 5 minutes, until the mushrooms are just tender.
• Remove 1/2 cup hot broth from pot and place in a small bowl. Stir in miso to dilute, then return miso-broth mixture to the pot. Taste and adjust seasoning. Once the miso has been added, do not let the soup boil.
• To serve, cut the tofu in half and place a 3-ounce chunk in each of two large bowls. Ladle 2 cups of hot soup over the tofu. Sprinkle with enoki mushroom tips, scallions, shiso, sunflower sprouts, nori, red pepper and toasted sesame seeds as desired.

MUSHROOM STROGANOFF WITH CREAMY MISO PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes.
• Meanwhile, combine cashews and 3/4 cup water in a Vitamix® blender. Blend on high until smooth, about 2 minutes; set aside.
• Heat olive oil in a large skillet over high heat until shimmering. Add mushrooms and onion and reduce heat to medium-high. Cook until vegetables have softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
• Mix flour and remaining 2 cups water until flour has dissolved and no lumps remain. Gradually pour water mixture into the skillet. Stir in miso paste and Dijon mustard; bring to a boil. Lower heat and simmer until sauce thickens slightly, 4 to 5 minutes. Add cashew sauce.
• Drain pasta and stir into the mushroom sauce. Cook until heated through, 1 to 2 minutes. Taste and season with salt if needed. Serve immediately.