Charred Cabbage Wedges with Creamy Miso Mushrooms
Charred Cabbage Wedges with Creamy Miso Mushrooms
Ingredients
For the Charred Cabbage
- 1 green cabbage, head
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Roasted Mushrooms
- 4 ounces shimeji mushrooms, trimmed
- 4 ounces black oyster mushrooms, trimmed and torn into bite-sized pieces
- 1 tablespoon olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For the Creamy Miso Sauce
- 2 tablespoons unsalted butter
- 2 garlic, cloves, minced
- 2 tablespoons white miso paste
- 1/4 cup water
- 1 tablespoon soy sauce
- 1/2 cup heavy cream
For Garnish
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for the mushrooms.
⏱️ 5 min•🌡️ 400
- 2
Prepare the mushrooms: On the lined baking sheet, toss the shimeji and black oyster mushrooms with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them in a single layer.
⏱️ 5 min
- 3
Roast the mushrooms for 15-20 minutes, or until golden brown and slightly crispy. Set aside.
⏱️ 20 min•🌡️ 400
- 4
While the mushrooms roast, prepare the cabbage: Remove any loose outer leaves from the cabbage head. Cut the cabbage into 6-8 wedges, ensuring the core remains intact to hold the leaves together. Drizzle the cabbage wedges with 2 tablespoons of olive oil and season generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min
- 5
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, place the cabbage wedges cut-side down in the pan (you may need to do this in batches to avoid overcrowding). Sear for 4-6 minutes per side, until deeply browned and charred. Flip and char on the other cut side. If desired, you can also char the outer rounded side for a minute or two. Remove from pan and set aside.
⏱️ 15 min
- 6
Prepare the creamy miso sauce: In the same pan (no need to clean it), melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min
- 7
Add the white miso paste to the pan. Whisk in the water to dissolve the miso, then stir in the soy sauce. Bring to a gentle simmer.
⏱️ 3 min
- 8
Pour in the heavy cream and stir well. Continue to simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat.
⏱️ 3 min
- 9
Add the roasted mushrooms directly into the pan with the creamy miso sauce and stir to combine, ensuring the mushrooms are fully coated.
⏱️ 1 min
- 10
Arrange the charred cabbage wedges on a serving plate. Generously spoon the creamy miso mushroom sauce over the cabbage wedges. Garnish with freshly chopped chives and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Charred Cabbage Wedges with Creamy Miso Mushrooms
Ingredients
For the Charred Cabbage
- 1 green cabbage, head
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Roasted Mushrooms
- 4 ounces shimeji mushrooms, trimmed
- 4 ounces black oyster mushrooms, trimmed and torn into bite-sized pieces
- 1 tablespoon olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For the Creamy Miso Sauce
- 2 tablespoons unsalted butter
- 2 garlic, cloves, minced
- 2 tablespoons white miso paste
- 1/4 cup water
- 1 tablespoon soy sauce
- 1/2 cup heavy cream
For Garnish
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for the mushrooms.
⏱️ 5 min•🌡️ 400 - 2
Prepare the mushrooms: On the lined baking sheet, toss the shimeji and black oyster mushrooms with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them in a single layer.
⏱️ 5 min - 3
Roast the mushrooms for 15-20 minutes, or until golden brown and slightly crispy. Set aside.
⏱️ 20 min•🌡️ 400 - 4
While the mushrooms roast, prepare the cabbage: Remove any loose outer leaves from the cabbage head. Cut the cabbage into 6-8 wedges, ensuring the core remains intact to hold the leaves together. Drizzle the cabbage wedges with 2 tablespoons of olive oil and season generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min - 5
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, place the cabbage wedges cut-side down in the pan (you may need to do this in batches to avoid overcrowding). Sear for 4-6 minutes per side, until deeply browned and charred. Flip and char on the other cut side. If desired, you can also char the outer rounded side for a minute or two. Remove from pan and set aside.
⏱️ 15 min - 6
Prepare the creamy miso sauce: In the same pan (no need to clean it), melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min - 7
Add the white miso paste to the pan. Whisk in the water to dissolve the miso, then stir in the soy sauce. Bring to a gentle simmer.
⏱️ 3 min - 8
Pour in the heavy cream and stir well. Continue to simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat.
⏱️ 3 min - 9
Add the roasted mushrooms directly into the pan with the creamy miso sauce and stir to combine, ensuring the mushrooms are fully coated.
⏱️ 1 min - 10
Arrange the charred cabbage wedges on a serving plate. Generously spoon the creamy miso mushroom sauce over the cabbage wedges. Garnish with freshly chopped chives and serve immediately.
⏱️ 1 min