Roasted King Trumpet Mushrooms in Red Wine–Miso Sauce

• 1¾ lb. king trumpet mushrooms
• 4 tbspunsalted butter, melted
•  Salt and pepper
•  lemon wedges

Preparation

1. 1.

   Adjust oven rack to lowest position and heat oven to 500 degrees. Trim the bottom ½ inch off the mushroom stems, then halve mushrooms lengthwise. Cut thin slits on the cut side of the mushrooms, spaced ½ inch apart, in a crosshatch pattern. Sprinkle the cut side of the mushrooms with ½ teaspoon of salt and let sit for 15 minutes.

2. 2.

   Brush the mushrooms evenly with melted butter, season with pepper to taste, and arrange cut side down on a rimmed baking sheet. Roast until the mushrooms are browned on the cut side, 20 to 24 minutes. Transfer to a serving platter, and serve with lemon wedges and the Red Wine–Miso Sauce.

3. 3.

   Red Wine–Miso Sauce: Bring 1 cup of dry red wine, 1 cup of vegetable broth, 2 teaspoons of sugar and ½ teaspoon of soy sauce to a simmer in a 10-inch skillet over medium heat. Cook until reduced to about ⅓ cup, 20 to 25 minutes. Remove from the heat, and whisk in 1 tablespoon of unsalted butter and 5 teaspoons of miso until smooth.

4. 4.

   Recipe reprinted with permission from Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes. Copyright 2019 by America’s Test Kitchen.