8green cabbage wedges about 1¾” thick with core intact to hold layers togetherfrom half a head of cabbage or 1 small -med whole one
1lbmushrooms mix of choice such as enoki, shimeji (beech), black oyster, hand-shredded king (trumpet) oyster, sliced shiitake, cremini, etc.450g
Da Sauce
2tbspbutter
3clovesgarlicminced
½C120ml water
¼C60ml heavy cream
2tbspwhite or yellow miso pasteI like Hikari White Miso, use what you like
¼tspsoy sauceRegular Japanese Soy is fine, or LLK Premium Soy Sauce
Salt and pepper to taste
Neutral oil
Garnish
Chopped chives for garnishor scallions, finely chopped
Fried shallots for crunchoptional
Instructions
Preheat oven to 375°F. Line two baking sheets with parchment – one for the mushrooms and one for the cabbage. See notes for stove-top cooking.
Oven method: Cabbage
Place wedges on the second baking sheet. Drizzle with oil and season with salt and pepper on both sides, rubbing to coat evenly. Be generous with the oil, the cabbage can dry out during roasting.
Roast in preheated oven per directions below, timing mushrooms to go in later so both trays are done at approximately the same time:
-- Cabbage: Roast 25 to 30 minutes or until outer edges are charred and center is tender when pierced with a knife tip. Flip once midway halfway through
Oven Method: Mushrooms
Spread mushrooms on baking sheet. Toss with oil but do not season with anything – they will pick up a lot of flavour in the creamy miso sauce later. And salting will draw out moisture during roasting thus preventing them from browning.
-- Mushrooms: Roast 20 minutes, tossing once at the halfway point, until mushrooms are seared on the edges.
For Creamy Miso Sauce:
In a medium pot over medium-low heat, add butter and garlic. Sauté a few seconds until the garlic turns light golden, then quickly add the water and miso paste. Whisk until miso is smooth. Add cream and soy sauce. Bring to a gentle simmer (do not boil vigorously). Toss roasted mushrooms in the sauce to coat. Check seasoning, definitely use a couple of grinds of black pepper.
Place cabbage wedges on serving plate and spoon creamy miso mushrooms over the top. Garnish.
This makes a great sauce for udon noodles too!
Notes
Stove-top option for cabbage: Preheat a large skillet over medium to medium-high heat. Drizzle oil, place 4 cabbage wedges around the pan. Add ¼ cup of water and cover to steam for about 4 minutes. At this point, the water will have mostly evaporated. Uncover and confirm the thickest part is tender when pierced with a knife tip. Let cabbage sear uncovered until golden brown. Using a flat spatula and tongs together, carefully flip wedges to sear the other side until golden brown, adding a drizzle more oil around the pan as needed. Repeat with the other 4 wedges. I much rather use my oven, so easy.Roast mushrooms in advance. They can be reheated in the sauce just before serving. Cabbage wedges can be roasted/pan fried in advance and reheated in the oven before serving. You may want to undercook them a touch to avoid getting too soft during the reheat. Pour creamy miso mushrooms over cabbage wedges and garnish with chives just before serving.Nutrition Facts Calories 324 Fat 9 g Sat. Fat 4 g Carbs 59 g Fiber 24 g Net carbs 34 g Sugar 30 g Protein 14 g Sodium 384 mg Cholesterol 16 mg