Seared Leeks and Mushrooms with Miso Butter and Lemon

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These Seared Leeks and Mushrooms with Miso Butter Lemon Sauce is packed with the rich umami flavors of the miso and butter with a refreshing kick from the lemon. Serve this as a tasty side with a main, or enjoy with some pasta or risotto.

Leeks and King Oyster Mushrooms with Miso Butter Lemon

SEARED LEEKS AND MUSHROOMS

I’ve really been enjoying the texture and flavor of leeks in many different dishes. Whether they’re seared this way or thinly sliced on a bias and caramelized for a pasta sauce, they really help make a dish.

These leeks and baby king oyster mushrooms are seared until golden brown before being basted in a miso-butter mixture and finished off with some mirin for sweetness and extra flavor, then finished with lemon juice for a refreshing kick. These would be great served as a main or a side with your favorite pasta, noodles, salad, or risotto.

INGREDIENTS YOU’LL NEED

LEEKS AND MUSHROOMS

2 leeks sliced 1-inch/2.5 cm thick
4 small king oyster mushrooms see notes
Salt and pepper to taste
Neutral cooking oil

FOR BASTING

2 tbsp vegan butter softened
1 tbsp white miso paste
3 cloves garlic smashed and peeled
2 sprigs fresh thyme
1 tbsp mirin

TO FINISH

Juice from 1/2 lemon or more to taste
Fresh thyme for garnish

PREPARE THE LEEKS

Peel the first 1-2 layers of the leek and cut the top green part of the leek. Wash well to remove any dirt.
Slice the root ends of the leek then cut into 1-inch/2.5 cm thick pieces.

SLICE THE KING OYSTER MUSHROOMS

For the king oyster mushrooms, slice horizontally in half. Lightly score diagonally on the surface and repeat at an angle to create a cross-hatch pattern. Do not cut through the mushrooms.
Season the scored side of the mushrooms with salt and pepper.

Seasoning mushrooms with salt and pepper

SEAR THE LEEKS & MUSHROOMS

Heat a medium or large skillet or cast iron pan over medium heat. Add enough oil to lightly coat the surface of the pan.
Once the oil is hot (you can see ripples in the oil), add the mushrooms scored side down. Allow the mushrooms to sear over medium heat until golden brown. Flip and cook on the remaining side until golden brown.
Remove the mushrooms from the pan and place on paper towels to remove excess oil.

In the same pan with oil, place the sliced leeks. Sprinkle some salt and pepper over the leeks. Cook until the leeks turn golden brown then flip to repeat for the remaining side.

MISO-BUTTER MIXTURE

Meanwhile, mix together softened vegan butter and miso paste until combined.

FINISHING THE DISH

Add the mushrooms back into the pan with seared leeks. Add the garlic, butter-miso mixture, and fresh thyme. Melt the butter-miso mixture and tilt the pan towards you. Using a spoon, scoop the butter mixture and pour over the leeks and mushrooms to continue cooking and infuse flavor. Repeat for 1-2 minutes or until the mushrooms and leeks are coated in the butter-miso mixture and cook down more.
Lower the heat. Add the mirin and shift the leeks & mushrooms around to coat in the mirin.
Turn off the heat. Finish with lemon juice.

ENJOY YOUR LEEKS & MUSHROOMS!

Serve hot with more thyme for garnishing, if desired.

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Seared Leeks and Mushrooms with Miso Butter & Lemon

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These leeks and baby king oyster mushrooms are seared until golden brown before being basted in a miso-butter mixture and finished off with some mirin for sweetness and extra flavor, then finished with lemon juice for a refreshing kick. These would be great served as a main or a side with your favorite pasta, noodles, salad, or risotto.

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Prep Time 20

Cook Time 25

Total Time 45

Course Appetizer, Main Course, Side Dish, Sides, Snacks

Cuisine Fusion, Italian, Japanese

Servings servings

Calories 212 kcal