Cooking Time: 15 minutes

Serves 4

What you need:

• 2 large trumpet mushrooms
• Butter
• Olive oil
• 1 bunch, scallions, sliced
• 1 pouch of Haven’s Kitchen Gingery Miso sauce
• Salt

How to make it:

1. Slice the mushrooms into 1-inch thick rounds (you should have 10-12). Using a paring knife, score each side of the “scallops” by making crisscrossed

2. In a cast iron skillet over medium heat, add a pat of butter and a drizzle of olive oil. When the butter is melted, lay the mushrooms in the skillet and cook undisturbed, for 3-5 minutes until they are golden brown. Flip and cook for another 3-5 minutes. Once cooked, remove the mushrooms to the serving plate

3. Cut the heat and add half the sliced scallions and a pinch of salt, cook for about a minute until the scallions are bright green, then add a pat of butter and a squeeze of the gingery miso sauce and stir well

4. Spoon the warm sauce over the mushrooms, and garnish with remaining scallions