Miso-Glazed Champignons
Champignons provide dietary fiber and stay pleasantly firm, while miso and rice vinegar form a savory, tangy glaze. The onion softens as it cooks. Serve the mushrooms hot while the glaze is glossy.
Stir the miso paste (12 g), stevia (7 g), rice vinegar (15 g), and water (15 g) until smooth.
Slice the champignons (500 g). Heat the olive oil (9 g) in a wide skillet, add the mushrooms, and let them release their moisture. Then fry, stirring occasionally, until the liquid evaporates and the edges turn golden, about 10 minutes.
About halfway through, add the onion (55 g) and butter (15 g), using 10 g now and reserving 5 g for the glaze. Continue cooking until the onion is soft and golden and the mushrooms are fully cooked.
Pour in the miso mixture and add the remaining butter (5 g). Stir and cook for about 1 minute until the glaze coats the mushrooms. Finish with parsley (2 g), if using, and serve.
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