Toasted Mushrooms with Edamame Zunda Sauce

Name: Toasted Mushrooms with Edamame Zunda Sauce
Yield: Serves 2 servings
Ingredients: 3.5 oz (100 g) your favorite mushrooms (such as maitake, shimeji, king oyster, shiitake, or even matsutake); 2.5 oz (70 g) frozen edamame in pods (you can also use fava beans); as needed Cooking oil,; 1 teaspoon dashi soy sauce (or concentrated noodle soup base, or dashi-flavored soy sauce); 1 teaspoon sake

めみたん☆ @cook_40100837

I toasted healthy mushrooms and tossed them with vibrant green edamame. This dish pairs well with both rice and drinks.

Recipe background:
While vegetable prices have been rising, mushrooms remain affordable. I came up with this recipe using leftover frozen edamame. I love the chocolate snack 'Kinoko no Yama,' and when I learned about the Tohoku-exclusive 'zunda' (edamame paste) flavor, it inspired this dish.

I toasted healthy mushrooms and tossed them with vibrant green edamame. This dish pairs well with both rice and drinks.

めみたん☆ @cook_40100837

I toasted healthy mushrooms and tossed them with vibrant green edamame. This dish pairs well with both rice and drinks.

Saved

Ingredients

Serves 2 servings

3.5 oz (100 g)your favorite mushrooms (such as maitake, shimeji, king oyster, shiitake, or even matsutake)
2.5 oz (70 g)frozen edamame in pods (you can also use fava beans)
as neededCooking oil,
1 teaspoondashi soy sauce (or concentrated noodle soup base, or dashi-flavored soy sauce)
1 teaspoonsake

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Steps

1

Remove the stems from the mushrooms and cut them into bite-sized pieces. Use any mushrooms you like.
2

Boil the edamame, then remove the pods and thin skins. (The photo is just an example.)
Prepare the edamame according to the package instructions—thaw naturally, under running water, or in the microwave.
3

You should have about this much. The shelled edamame weighed 1.3 oz (37g).
4

Mash the edamame in a food processor or with a mortar and pestle. You can also finely chop them with a knife. Adjust the texture to your liking.
5

Toast the mushrooms in a little oil until fragrant, then add the seasonings marked with ＊ and toss to coat.
Mix with the mashed edamame.
Enjoy!
6

Thanks to mielle for making a smooth zunda sauce by mashing the edamame in a mortar and pestle!
7

Thanks to runa 10 for making this with fava beans! I’ll try it too.
8

Thanks to ramune iRo for making this with nameko mushrooms! I hadn’t thought of that—can’t wait to try it. Much appreciated!