Buttery Miso Mushrooms

Life has been crazy busy.  So here is a short stop-gap post while I get my work and brain in order.  Don't make the mistake that thinking the following recipe is any less tasty as a result!  Even when I get into crazy spirals of near all-nighters and wanting-to-hide-under-my-covers-and-eat-5-chocolate-bars-in-one-sitting, I still crave delicious home-cooked food - even vegetables (okay, admittedly they are buttered vegetables)!  These buttery miso mushrooms definitely hit the comfort food spot.

Salty, buttery, easy deliciousness for one.

Stay tuned for posts - I have some time for baking projects in the near future, so you will soon see some sugar-packed goodness on this blog.  I've got a fruit and caramel eggless cake in the works and plans to transform my healthy banana muffins into something special.  Yum :)

Buttery Miso Mushrooms

 Makes 1 serving

• 1 tbsp unsalted butter
• 3 cups quartered white or cremini mushrooms
• 1-2 cloves garlic, minced
• 1/4 cup water
• 2 tsp shiro (white) miso paste (try to stay away from pastes that contain MSG)
• 1 green onion, thinly sliced

1. Melt butter in a frying pan over medium heat. 
2. Add mushrooms and saute for 6-8 minutes, stirring every minute or so.  They should be starting to brown by the end of this stage.
3. Add half of the water and all of the garlic to the pan (careful - it will hiss and steam a bit!). Give it a quick stir and cover the pan.
4. After 2-3 minutes uncover the pan.  Continue to cook the mushrooms for 4-5 minutes, stirring frequently, or until the water has evaporated and they are browned to your liking.
5. Add the remaining water and miso paste.  Stir mushrooms constantly until the water has evaporated and the mushrooms are coated with the miso. 
6. Take the pan off the heat and stir in the spring onion.  Transfer the mushrooms to a bowl and serve (preferably to yourself :-P)!

I hope you enjoy :)