Miso Butter Mushrooms

Twenty minutes, one pan, and the pan has to be properly hot. Crowding the mushrooms is what makes them grey and watery.

Ingredients

400 g mushrooms · 40 g butter · 1 tbsp white miso · 2 garlic cloves · black pepper · spring onion or parsley

Method

Tear or halve the mushrooms so the pieces are roughly even. Get a wide frying pan hot enough that a drop of water skitters, then add half the butter.

Add the mushrooms in one layer and leave them completely alone for three minutes. Turn them and give them another three. They should be well browned before anything else goes in.

Lower the heat, add the rest of the butter, the garlic and the miso. Toss for a minute — miso burns easily, so keep it moving. Finish with pepper and something green. No salt: the miso is salty enough.