Shio koji mushrooms by Meagan de Bono (Meru Miso)

Shio Koji mushrooms
Serves 2

Mushrooms are naturally high in umami inducing glutamates but the addition of our Shio Koji (or Umami Salt) takes them to the next level. This is a great way to prepare mushrooms for breakfast or before adding them to any other dish that may call for mushrooms like a stroganoff or mushroom soup.

2 tbsp olive oil or a knob of butter
250g cup mushrooms
1 tbsp shio koji (or 1 tbsp umami salt made into a paste using 2 tbsp of water)

Heat a small saucepan over high heat. Add the olive oil or knob of butter and cook the mushrooms until they just start to release their juices. Reduce the heat slightly.

Add the shio koji (or umami salt as a paste) and cook until the shio koji starts to stick to the bottom of the pot and goes a deep caramel colour - about 1 to 2 minutes

Take the saucepan off the heat and put a lid on the pot. The mushrooms will start releasing their juices and this will deglaze the saucepan and eventually make a rich gravy to coat the mushrooms.

After about three minutes, give the mushrooms a stir and scrape all the caramelised shio koji off the base of the saucepan.

Return to a medium heat and cook with the lid off for another five minutes or until the mushrooms are coated in a delicious umami-rich gravy.

These mushrooms are perfect served with scrambled eggs or in an omelette. 

Meagan is co-owner of Meru Miso, for more miso stories you can follow them on Instagram @merumiso

shio koji mushrooms Meagan de Bono.jpg