Miso Salmon En Papillote w/Baby Bok Choy & Mushrooms || KIN EATS



Miso Glazed Shrimp and Shiitake Mushrooms

Ingredients
eden foods dried shiitake mushrooms
2 tbsp. white or red miso paste
1 tbsp. reduced-sodium soy sauce
1 tbsp. rice wine vinegar
2 tsp. granulated white sugar
1 tsp. ground black pepper
10 oz. fresh shiitake mushrooms, stems removed and discarded
head broccoli
1/2 lb. medium shrimp, tails removed
scallions, thinly sliced
Directions
  1. Place the dried shiitakes in a small bowl with 1/2 cup boiling water. Soak for 15 to 20 minutes. Remove the mushrooms and set them aside. Place a coffee filter over a coffee cup and strain the soaking liquid to remove any sediment. Place the liquid in a small saucepan. Chop up the rehydrated mushrooms and set them aside.
  2. Place the miso paste, soy sauce, vinegar, sugar, and pepper in the saucepan with the mushroom liquid. Whisk until smooth. Place over low heat along with the chopped and sliced rehydrated mushrooms. Cook over low heat for about 5 minutes, until the mushrooms are soft and some of the liquid has reduced.
  3. Heat a large grill pan over high heat. Set out the fresh mushrooms, broccoli, and shrimp and coat them with a thick layer of cooking spray. Turn them over and coat the other side with another layer of cooking spray, and place them on the grill. Grill for 4 to 6 minutes, turning once or twice, until the mushrooms are soft, broccoli is tender, and the shrimp are cooked through. Transfer to a large bowl and add the miso mixture. Toss to coat. Garnish with the scallions and serve immediately.





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Date: 15.12.2018, 07:19 / Views: 53355