Coconut Nectar Miso Glazed Mushrooms

Coconut Nectar Miso Glazed Mushrooms

These caramelized king oyster mushrooms are glazed in a deeply savory blend of miso, coconut nectar, and soy. As the mixture reduces, it coats every slice in a glossy, umami-rich sheen. Perfect over rice or vegetables, the dish offers the satisfying depth of roasted meat with plant-based simplicity.

Coconut Nectar Miso Glazed Mushrooms

Ingredients

1 pound king oyster mushrooms
1 tbsp miso paste
1 tbsp Copra Coconut Nectar
1 tbsp soy sauce
1 tbsp coconut oil
1 tsp rice vinegar

Instructions

Step 1. Whisk together miso, coconut nectar, soy sauce, and rice vinegar.
Step 2. Heat coconut oil in a pan over medium heat. Add mushrooms and sauté until golden.
Step 3. Add the glaze mixture and cook for 2–3 minutes until it coats the mushrooms in a sticky, glossy finish.
Step 4. Sprinkle with sesame seeds and serve over steamed rice or roasted vegetables.

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Ivy, the in house chef at Copra Coconuts' kitchen.

Ivy is a recipe developer and media producer based in Bangkok, Thailand. She uses the local cuisine, tropical ingredients and all year around gorgeous weather as inspiration to create the most vibrant, delicious and healthy dishes.

Because Ivy cares deeply about sustainability, she tries her best to keep all recipes plant-based, low waste and seasonal.

Some of Ivy’s favorite activities in the city of Angels are weekend bike riding at Bang Krachao island, visiting speakeasy bars and cafes around Yanwarat Road and watching the sunset by the Chao Praya River.

If you would like to find out more about Ivy’s food and cultural adventures around Thailand go to @copra_coconuts.

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