Mushrooms with Miso Caesar
Meaty local mushrooms take center stage in this simplest—but most delicious—of dishes, and it’s all about that quick Miso Caesar. Labneh and a touch of Kewpie mayo along with a dash of miso create an umami-filled punch—the perfect foil for the beauty of golden seared (or grilled!) tender mushrooms. Furikake—a Japanese seasoning mix made from sesame seeds, seaweed and katsuobushi and more—is a pantry staple for me (available at most Asian markets or online) and is the perfect perfect finishing touch the dish.
Those halcyon days of summer have arrived! We’ve sloughed off our hard city veneer for swimsuits and sea-salted tresses; the grey hot pavement for sun-dappled verdant afternoons by the pool punctuated only by the gentle hum of the grill and the shimmery glint of cream-puff clouds above. And of course, what’s also arrived is the eagerly-awaited bounty that is summer produce—all so bright and juicy and still-warm from the sun. This trio of summer recipes takes the best of farmstand produce and marries them with Asian flavors to create effortlessly-made and nourishing platters of food perfect for setting down on the garden table. So, let’s raise a glass to these weeks we get to exhale a bit and savor what’s good and delicious.
Serves 4
INGREDIENTS
8-10 oz mixed mushrooms such as Maitake, Shimeji and King Oyster and Royal Trumpet
2 tbsp capers, drained and rinsed
Avocado oil or other neutral oil
1 tbsp unsalted butter
1-2 tsp furikake
1 sheet nori, crumbled
Flat leaf parsley for garnish
Kosher salt and freshly ground black pepper.
Miso Caesar
¼ cup labneh
2 tbsp kewpie mayonnaise
2 tbsp rice wine vinegar
1 tbsp yellow or white miso
2 tsp anchovy paste
½ tsp fresh ginger, grated
1 garlic clove, grated
Kosher salt and freshly ground black pepper
METHOD
Make the dressing. Add rice wine and miso to a small bowl—let sit a few minutes and whisk with a fork until miso is completely dissolved incorporated. Add to a medium bowl along with labneh, Kewpie, anchovy paste, ginger, garlic. Season with salt and pepper and whisk until smooth.
Make the crispy capers. In a skillet over medium high add enough avocado oil to coat the entire surface. Add capers and fry, stirring frequently, until golden brown, about 2-3 minutes. Transfer to a paper towel lined plate. Wipe out pan and return to the stove.
Cut or tear mushrooms into large bite-size pieces. Turn stove to medium high heat add avocado oil and a knob of butter to the skillet and sauté mushrooms cut side down covered for 2 minutes, then uncover, season with salt and pepper and cook until mushrooms are a deep golden brown in spots and tender. Do not crowd the pan, so cook in batches as needed.
To serve, swirl miso Caesar on serving platter and arrange mushrooms atop. Finish with furikake, then garnish with nori and parsley and serve.