- ¼ cup maple syrup
- 1–2 red Fresno chili peppers sliced into rounds, or use crushed red pepper to taste
- 1 tablespoon fig miso or white miso paste
- 2 oranges juiced
- 1 tablespoon neutral oil
- 1½ pounds mixed mushrooms left whole, sliced, or torn depending on the variety
- .2 ounces Thai basil optional, stems discarded
- Salt and pepper to taste
Prepare the sauce:
Combine the maple syrup, sliced chili peppers, fig miso, and orange juice in a small saucepan. Bring to a boil and then reduce heat and simmer for 10 minutes. Stir regularly until the miso paste is dissolved into the sauce. Turn off the heat and set it aside.
Glaze the mushrooms:
Return all mushrooms to the pot and pour the sauce on top. Bring to a boil and then reduce heat and cook for 5–7 minutes, occasionally stirring, until the sauce is thick and syrupy—taste and season to your preferences. Be careful not to burn the sauce!
Calories: 174kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Sodium: 17mg | Fiber: 6g | Sugar: 22g | Vitamin C: 35mg