Recipe courtesy of Angela Dimayuga

1 pack high quality red miso
5# mixed high quality mixed mushroom (king mushroom, pioppino, lions mane) (source from Angela, Smallhold mushroom farm ) cut into abstract 1-2 inch pieces
1 pk petite onion (source from fresh origins)
 
Cut mushrooms in abstract 1-2 inch pieces. Rub red miso on the mushrooms in a thin layer.
 
Skewer each mushroom on 6 inch skewers. Grill lightly on a very hot high grill to get grill marks
and cook mushrooms only about half way.
 
Add a few strands of petite onion to the hot mushrooms and serve immediately.
 
 

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