The weather has been all over the place the last month. We finally got a hard freeze, but it was followed by 70-degree F. weather last week which brought all the ticks out of hiding. Then it turned cold again, good to get rid of the ticks we thought, but here we are at 65 degrees again! We’ve also had amazing sunrises and sunsets, a welcome distraction. I never hurts to feel a little awe at the beginning or end of a day.
Bake bread, listen to good music
It’s Election Day and the best thing to do today is bake some bread (honey whole wheat), listen to some good music (Miles Davis), read a good book (right now Louise Penny’s latest Three Pines novel) and cook something really tasty to eat, I’m leaning toward pasta. I’m staying away from all the anger and angst on the news channels, admiring the beautiful weather and blue skies is much better.
Keep calm
I voted last week so I don’t even have to go to the polls. I’ll try to remain optimistic that most people still value decency and democracy, and keep calm and carry on since I believe it unlikely we’ll have absolute numbers before bedtime.
We all need something good to eat just about now
Some pasta for supper, maybe a potato dish? Comfort food, and I’ll liven things up with one of my favorite sides, Marvelous Miso Mushrooms.
A secret ingredient
There’s always a jar or pouch of miso stashed in my fridge. It makes a really quick soup, or soup enhancer. Great in sauces and gravies, it’s a special little flavor bomb in lots of other recipes from dressings to glazes to casseroles. If you tasted it on its own, you’d probably grimace, but added to other foods and it creates a lovely background flavor, a secret ingredient in many recipes.
From simple to fancy
I’ve added miso to many other simple vegetable dishes, but the combination of earthy mushrooms with the tangy miso is quite delicious. We served this warm, room temperature, and cold, and you can use any mushroom you like here, but a mix is kind of fun. Here, I used baby bellas, shiitake, and lion’s mane, all from a local company. You could use the simplest white button mushrooms, a favorite that is always easy to find, or an exotic mix from the specialty store, it is up to you. I’ve used Prosecco vinegar this time around, one of my favorites, a champagne or white wine vinegar would also work, or even some cider vinegar if that’s on your shelf. I picked some chard from my garden, it’s still hanging in there, but you can use a nice sturdy green of choice.
A range of miso pastes
Miso is a fermented paste made of soybeans, often with other grains such as barley added. It ranges from mild and sweet to quite salty and funky with a darker color. If you’ve never used it before, start with a lighter colored white or yellow miso, and explore from there.
Don’t boil!
Because it is a cultured food, you want to add this to recipes at the end, and never boiled or you will kill the beneficial nutrients that support gut health. You don’t need to use much in a recipe, but rest assured, it will keep over a year in your refrigerator, so even if it seems pricey, it is a bargain.
Nutritional information
Because of the small amount used in any given serving, miso itself is not a large vitamin or mineral contributor, although it is a source of B and K Vitamins, manganese, copper, and iron. It is high in salt, so use judiciously; I never salt a dish that includes miso until I actually taste it after the addition. In addition to gut health, miso may have a lot more going for it. Studies have indicated that miso may also help with blood sugar control, reducing inflammation and cholesterol, and regulation of blood pressure and heart rate, and a little goes a long way.
Other options
A simple dish, it packs a lot of flavor and nutrition, and goes with just about any meal. There’s lots more you could add to this dish if the spirit moves that way – olives, sun-dried tomatoes, artichoke hearts, water chestnuts, feta or goat cheese, just to name a few. You can easily change up the herbs for something you like better.
Marvelous Miso Mushrooms
- 1 lb. (450 g.) mixed mushrooms
- 2 tbsp. extra virgin olive oil
- 4 oz. (115 g.) leeks, sliced, 2 small or 1 large
- 4 cloves garlic, minced
- Pinch of dried thyme
- 2 or 3 oz. (75 g.) Swiss chard, spinach, or beet greens, chiffonade
- 1 tbsp. red or yellow miso
- 1 tbsp. prosecco or white wine vinegar
- 2 tsp. maple syrup
- ¼ cup minced parsley
- 1 tbsp. pumpkin seeds or nuts
Scrub mushrooms and dry thoroughly if dirty, otherwise, just brush them off. Tear or cut, depending on type of mushroom, into bite-sized pieces. Set aside. Slice leeks, mince garlic, and chiffonade the greens.
Heat a large skillet over medium high heat and add the olive oil and leeks. Let cook for a few minutes until softened, then add the garlic and thyme. Once fragrant, just a minute or so, add the mushrooms and cook until tender. Add the greens, mix everything up well, season with pepper (no salt until you taste after the miso is added), and cover. Continue to cook until greens soften, a few minutes depending on type of green.
Remove from heat. Whisk together the miso, vinegar, and syrup. Add this and the parsley to the pan, mix well, taste for salt, it might need a bit, and plate. Sprinkle with the seeds or nuts.
So much beauty surrounds us!
Copyright 2024– or current year, The New Vintage Kitchen. Dorothy Grover-Read. Unattributed use of this material and photographs is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
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Those last two photos ARE breathtaking.
Thank you! Those were long moments of gazing, especially that sunrise!
I’m not sure that you received my last comment, I just found your blog. Love this recipe, I would like to follow your blog. How do I do that please. Best Pauline Happy Retirees Kitchen
To follow, just go to the home page https://vintagekitchen.org and scroll down past the recent comments. There will be a blue box you check that says follow the New Vintage Kitchen, and another a little further down that just asks for your email. Just enter you email address and you will be notified when I post, usually every four to seven days. You email is not shown.
Welcome aboard Pauline!
Thank you for the uplift, Dorothy. There is no early voting here, and they are even discussing eliminating the absentee voting by mail (which people overseas or who have to be absent due to work rely on), so I will be heading to the polls after lunch. Our little rural precinct does not get a lot of traffic, but with 2 lane roads, it can be a mess at the busy times. Your mushrooms look and sound scrumptious! I made stir fry last night, and thought of you as I was using up the last of the peppers and a lonely carrot along with the fresh veggies and mushrooms I picked up at the market. Tonight I am doing Ronit’s lovely Panko crusted salmon again, with a feta pasta side. Your sunrise and sunset was a nice boost of color also!
I’ve made Ronit’s pasta dish and it is divine!
Good luck with your voting! Hope the traffic is just right!
Mushrooms are divine. 🍄🟫🍄🍄🟫
Never met one I didn’t like!
Your Mushrooms look just right for lunch! Keep saying I will get some Miso as I’ve never knowingly tasted it. On the list!
The sunset and sunrise photos are breathtakingly beautiful.
Thank you Mary! Mother Nature has been playing a lot lately.
I don’t use Miso regularly, however I do find it enhances the flavors of a dish. I do love those sunrise and sunset photos. . . beautiful!
Thanks Jan! Our light shows have been amazing this year.
How wonderful! Miso really is a spectacular ingredient. I need to get more creative with it, and this recipe will be a good start!
Thanks Mimi! I really love it with the mushrooms. Have fun experimenting!
This is a great vegetarian dish. I can also see it as a side dish to any kind of protein. Miso adds such wonderful flavor to so many dishes. 🙂
Thanks Ronit! We’ve had this dish alongside many vastly different meals, and it’s all good.
Firstly; I’m sending all the best on this historic day. May you keep clear headed, calm, and enjoy a great load of nutritious foods…
Love me some miso, Dorothy! I’m salivating at the thought.
I’m staying in the kitchen, doing some meditation, and trying to keep my center.
So many healthy ingredients Dorothy! Those sunrise and sunset pictures are so beautiful!
They are our new favorites!
Hi, Dorothy – I am joining you in staying away from all the anger and angst on the news channels. My husband is currently at an Election News Watch Party with a group of our friends. I decided to sit this one at and have a relaxing evening at home. I swear I could smell your freshly baked bread from here. And that marvelous miso mushroom combo looks and sounds absolutely divine!
Thank you. I guess I’ll be in the kitchen all day today. Maybe I’ll make a new playlist.
I am sort of keeping in touch with the election news I can’t believe how many people have voted for Trump….I think the miso mushroom dish sounds delicious and the sort of comfort food one would want at the moment 🙂 x
Yes, I’m going to need to serve up a lot of comfort here.
Yes I’m sorry to say I think you and many Americans are going to need some comfort, Dorothy not a good day x
A sad, sad day indeed. Perplexing. Depressing. Frustrating. I think living in our blue haven in Vermont, we are even more shocked.
As the world is Dorothy I would just love to know though how many of those who are shocked actually voted around the US x
True. I suspect the numbers would be lower than we would think.
Thanks, will try this with shiitake!
One of my favorite mushrooms!
This is such an interesting recipe. As a vegan, I would love this. Perfect for Thanksgiving.
Thanks Judee! They are marvelous because they do go with just about everything, and would definitely be perfect at Thanksgiving.
Sounds delicious! Gorgeous photos!
Jenna
Thanks Jenna! They were delicious.
This sounds really good. The added umami of the miso brings out the flavor of the mushrooms. Some people sprinkle MSG to get the same effect, but your method is much better.
Thanks Stefan, we really loved these little gems!
PS Looks like a majority does not value decency and democracy as much…
Nope, just too much apathy and fear I guess. A third of the registered voters didn’t cast ballots for one reason or another, and that’s not even counting those not registered who could vote. Many of the folks who did vote for he whose name I do not utter, did so out of fear, fear of the economy, fear of the chaos in the mideast. The former was all lies and hoax since we are recovering, along with the rest of the world, from Covid disruption; the latter is conflict and hatred that is thousands of years old and will not be settled by one president or one country. He catered to many smaller one issue voters (no gun restrictions, anti-abortion, fear of immigrants, fear of inflation) but many people simply didn’t have a good handle on who Harris is. I’m perplexed, along with most of the world and all my neighbors and friends, as to why anyone would think that he, with his criminal and moral track record, can solve any of the problems.
Don’t even get me started. I’m still in a state of shock and denial. Not enough bourbon in the world to take this sting away….
Election? What election? I’m living in a fugue state right now, total news block out, actually succumbed to watching a Hallmark Christmas movie the other day despite my ban of them until Thanksgiving.
I love mushrooms! This dish sounds so good! It sounds like you had an enjoyable and relaxing election day! I’ve voted early the last 5 year and it sure it nice not to have to wait in lines!!!
It’s the only way to go!
Interesting!
We really love these!
What else do ya need when you have bread, mushrooms, miso and a gorgeous view? Such an earthy recipe!
Nothing that I can think of.
Maybe coffee.
Bake some bread, listen to good music, read a good book, cook something delicious…what a great combination! This recipe sounds so flavorful! Nature is indeed magical! Those sunrise and sunset are stunning!
Thank you! We seem to be having amazing sunrises and sunsets this year!
This looks delicious, Dorothy. It’s interesting how miso is making appearances in our recipes today. For some reason, I haven’t been receiving notices of your new posts. I will catch up on them and check my settings.
Lovely recipe, dinner tonight hopefully.
I’m sure you will like them! They’ve been quite popular.
Thank you for reposting!