Ingredients
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1/2 cup low-sodium vegetable broth
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2 tablespoons reduced sodium soy sauce
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2 teaspoons Chinese mustard or Dijon mustard
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2 teaspoons white miso paste
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1 pinch crushed red pepper
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3 large king trumpet mushrooms (about 1 pound)
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2 tablespoons vegetable oil
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1 teaspoon vegetable oil
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1 shallot, minced
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1/4 cup sake
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1/2 cup unsweetened coconut milk
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cooked black lentils, for serving
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2 teaspoons sliced chives or green onions
Directions
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Stir together broth, soy sauce, mustard, miso paste, and red pepper in a small bowl.
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Cut mushrooms in half lengthwise. Score the inside of each mushroom half with shallow diagonal cuts (do not cut all the way through).
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Heat 2 tablespoons oil in a large cast-iron or nonstick skillet over high heat, swirling to coat bottom. Cook mushrooms, cut sides down, until bottoms are golden brown, 3 to 5 minutes (do not stir). Reduce heat to medium. Pour half of broth mixture (about 1/3 cup) into skillet. Cook, covered, until liquid is mostly absorbed and mushrooms are fork-tender, about 5 minutes. (Add water as needed, 2 tablespoons at a time, if liquid evaporates and mushrooms are not yet tender.) Transfer mushrooms to a bowl.
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Add remaining 1 teaspoon oil and the shallot to skillet. Cook, stirring constantly, over medium heat 30 seconds. Add sake; bring to a boil over high heat. Cook, stirring frequently, until slightly reduced, about 1 minute. Add coconut milk, remaining broth mixture, and any accumulated juices from mushrooms. Cook over high heat just until sauce starts to thicken, about 2 minutes.
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Return mushrooms to skillet. Reduce heat to low. Gently simmer until mushrooms are heated through, adding water as needed, 1 tablespoon at a time, until sauce reaches desired consistency, about 2 minutes.
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Serve mushrooms over lentils and top with sauce and chives.
Nutrition Facts (per serving)
| 422 | Calories |
| 19g | Fat |
| 44g | Carbs |
| 17g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 422 | |
| % Daily Value * | |
| Total Fat 19g | 25% |
| Saturated Fat 3g | 13% |
| Cholesterol 0mg | 0% |
| Sodium 656mg | 29% |
| Total Carbohydrate 44g | 16% |
| Dietary Fiber 15g | 53% |
| Total Sugars 11g | |
| Protein 17g | 34% |
| Vitamin C 15mg | 17% |
| Calcium 66mg | 5% |
| Iron 8mg | 46% |
| Potassium 1414mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
