by Katie Chin, Tastemaker in Residence

Grilled Miso Butter Portobello Mushrooms

I found a new love and it’s Grilled Miso Butter Portobello Mushrooms! I feel like so many of my friends as well as some of their kids have developed an allergy to wheat these days. Unlike other cuisines, like Italian which rely heavily on wheat based pastas, Asian cuisine is a fantastic alternative because most recipes are rice-based (rice, rice noodles, rice paper wrapper, etc.) or you can easily make a swap. I’m always creating new gluten-free recipes not only to help out my friends but for my catering business too.

I usually make a miso butter sauce for a udon noodle and mushroom dish that I love but I decided to make a gluten-free version as a marinade for grilled Portobello mushrooms and my dinner guests went bananas!! The birthday girl we were celebrating that night has Celiacs disease and she nearly cried over the Grilled Miso Butter Portobello Mushrooms — she was so happy!

In Asian cooking, one of the easiest swaps you can make is substituting regular brewed soy sauce with San-J Tamari. Many people don’t realize this, but regular brewed soy sauce is made with about 50% wheat and 50% soy beans. The reason I always reach for San-J Tamari is because it’s guaranteed gluten-free and made with 100% soy beans. Other brands of tamari may contain small amounts of wheat. Also, because San-J Tamari is brewed, it has a richer, milder, more complex taste than regular soy sauce. You can also add it to soups, gravies, sauces and casseroles. I also use San-J Tamari as a marinade and in stir-fry dishes and it’s great for a weeknight fried rice dish. Just throw in some chopped roast chicken from the night before, chilled white or brown rice, a few veggies, tamari and salt and pepper and you’re good to go. I recommend always having San-J Tamari on hand in your pantry whenever a recipe calls for soy sauce whether or not you’re avoiding gluten as the flavor is just superior (or as my son would say, “it’s just dope, mom.”) San-J Tamari is also Non-GMO Project verified, certified vegan, and kosher. When a recipe calls for dark soy sauce, you can add a little brown sugar or molasses to tamari.

Heat the butter in a sauce pan over medium heat until melted, add the garlic, shallot and green onion and saute for 30 seconds until fragrant.

Add in the miso, soy sauce, sake, chicken broth and oyster sauce and stir for 30 seconds.

Toss the mushrooms and marinate for 30 minutes.

Skewer the mushrooms and grill over medium-high heat until just tender and slightly charred, about 2-3 minutes per side.

Grilled Miso Butter Portobello Mushrooms

Ingredients

Marinade:
Wooden skewers, soaked in water
4 tablespoons butter
4 garlic cloves, minced
2 tablespoons minced shallot
1 green onion, (white and green parts), finely chopped
4 tablespoons brown rice miso paste
2 tablespoons San-J Tamari soy sauce
2 tablespoons sake
2 tablespoons chicken broth
2 teaspoons gluten-free oyster sauce
1 pound Portobello mushroom, sliced Â¼-inch thick
More finely chopped green onions for garnish

Instructions

Heat the butter in a sauce pan over medium heat until melted, add the garlic, shallot and green onion and saute for 30 seconds until fragrant. Add in the miso, Tamari soy sauce, sake, chicken broth and oyster sauce and stir for 30 seconds. Allow to cool for 10 minutes. Transfer to a medium bowl. Add the mushrooms and allow to marinate for 30 minutes. Skewer the mushrooms and grill over medium-high heat until just tender and slightly charred, about 2-3 minutes per side. Brush with remaining marinade occasionally while mushrooms cook. Garnish with more green onions and serve immediately.

With a little creativity and help from San-J, gluten-free Asian cooking can be a snap!