Miso-Roasted Potatoes and Mushrooms

Do you hear that sound? It's me sobbing after yet another trip to shovel out our driveway. Yes, we live in New England and we expect to get snow here. That's fine. But this... this is getting to be ridiculous. The worst part is that there's nowhere to put these massive piles! It's just packed in front of our house... and on our sidewalk... and around our driveway. It's everywhere. I know I'm not the only one who was thinking, just a few weeks ago, that this winter hasn't been that bad. It wasn't! Really. Maybe an inch or two. That's nothing! Well, Mother Nature is obviously pissed off about something. 72 inches in 17 days. It's too much.

On these snowy days, cocktail hour comes early. After shoveling for the millionth time, we hunker down for bourbon and nibbles. We ran out of cheese (I know, sad day) and, so, I got a little creative with our appetizer with these roasted potatoes and mushrooms. I'm new to the miso craze (ok, maybe it's not a craze... but I feel like I've been seeing it used more and more). It makes for a wonderful glaze on fish or vegetables, especially when some brown sugar is whisked in.


Miso Roasted Potatoes and Mushrooms

Yields: approx. 4-6 servings as a side


1 lb small new potatoes, quartered 8 oz white button mushrooms 1 garlic clove, minced 2 tsps minced ginger 3 tbsps white miso 2 tbsps brown sugar 2 tbsp sesame oil 2 tsps chopped parsley 1 tsp sesame seeds


1. Preheat oven to 400 degrees.

2. In a large mixing bowl, whisk together the miso, brown sugar, sesame oil, garlic and ginger. Add potatoes and mushrooms to the bowl and toss to coat in mixture.

3. Transfer potatoes and mushrooms to an oven-safe skillet. Place in oven and cook for 30 minutes, giving them a stir about half way through.

4. Transfer roasted potatoes and mushrooms to a serving bowl. Sprinkle fresh parsley and sesame seeds on top.