Serves 4

6 oz brown mushroom

6 oz woodear mushroom
6 oz oyster mushroom
3 tablespoons olive oil
1 tablespoon butter (optional)
8 cloves garlic, finely minced
2 heaping tablespoons Miso paste
1/2 teaspoon salt
3 to 4 tablespoons water
Cilantro sprig for garnish


Wipe the brown mushroom gently with a paper towel. Cut the brown mushroom into halves and set aside in a large bowl.Cut the woodear and oyster mushrooms into halves and put together with the brown mushroom.

In in pan or wok, heat the olive oil and butter on medium high heat. Add the minced garlic and saute for just a minute or so before spooning in the Miso paste. Continue to saute the garlic with the Miso, making sure to mash the Miso into the olive oil, for another 1 to 2 minutes.

Toss in the mushrooms and salt. Saute until thoroughly mixed. Allow the mushroom to rest briefly in between tosses, alternating for a total of about 3 to 4 minutes. If the mushrooms dry up, you can add a couple of tablespoons of water at a time and saute quickly.

Garnish with a sprig of cilantro and serve immediately.