Chickpea Miso Oyster and Shiitake Mushrooms (Soy Free)
Our recipe for sauteed oyster and shiitake mushrooms with chickpea miso sauce is soy free and packed with flavor! This is delicious as a side or served by itself with noodles or on a grain bowl. These miso mushrooms are also gluten free and vegan.Gluten free, dairy free, soy free, vegan, peanut free
Preheat a skillet over medium heat and add 2 Tablespoons of oil.
Clean and trim your mushrooms, removing the stems from the shiitake mushrooms. Slice the shiitake mushrooms.
Use a garlic press and press the garlic clove into the pan with the hot oil and sauté the garlic briefly, then add the shiitake mushrooms and sauté for about 2 minutes.
Add the oyster mushrooms and sauté together for 2 minutes. Add the green onions and sauté another 1-2 minutes.
Turn off the heat and in a small cup, whisk together the miso, coconut aminos, water, and sesame oil to make a miso sauce.
Serve the miso sauce on the mushrooms by either drizzling the sauce over the mushrooms or toss the sauce with the mushrooms and serve immediately with additional green onion on top for garnish.