Trumpet Mushrooms & Miso Chili Glaze...promise me you will try these? The mushrooms were delicious BUT the real star here was that miso chili glaze, I have made a variation of this millions of times before, but I think that the reason it was SO much better this time is because I used Gochujang (Korean chili paste) & the Korean BBQ seasoning by Spice Hunter. I don’t use spice blends often but when I do, trust me ok? It added such a good flavor but in a subtle way if that makes sense. There is tamari powder in there which adds so much umami, and then the ginger...anyways it is perfectly balanced and a must! Ingredients: 5-6 trumpet mushrooms. 1⁄4 cup tahini. 1-2 tbsp gochujang. 1.5 tsp maple syrup. 1.5 tsp rice vinegar. 2 tbsp white miso paste. 2 tsp Korean BBQ Spice Blend plus more for sprinkling on the mushrooms (Spice Hunter). 1 orange. 1 garlic clove. Chives to taste. 7 Seed Seasoning (Spice Hunter). 1⁄4 cup avocado oil. Directions: 1.- Cut your mushrooms in half and score them. 2.- Preheat a pan with the avocado oil on high for 2-3 min. 3.- Sear the mushrooms scored side down on medium high for 12-15 min or until golden. Make sure they don’t burn. 4.- Whisk together the tahini, gochujang, rice vinegar, maple syrup, miso and Korean BBQ blend. Squeeze 1⁄2 orange or more until desired consistency. 5.- Grate the garlic on the mushrooms, squeeze the orange and cover. Turn heat off. Let them sit there for 1-2 minutes. 6.- Serve the mushrooms with the glaze, chives and sprinkle the 7 Seed Seasoning on top. #trumpetmushrooms #mushroomrecipes #miso #easyrecipes #appetizers #horsdoeuvres #makeitdelicious