I am a bit in love with miso. It adds this incredible depth of flavor, sometimes known as “umami”, and when paired with mushrooms it’s absolutely amazing. Above, I’ve roasted chicken in a miso-based sauce, with lots of shitakes. The roasted brussel sprouts are zested with lemon, a fresh, nutty compliment to the chicken pasta dish.
March 29th, 2010 at 11:36 am
We are going to try this today or tomorrow!! My sister and nieces are visiting . I can’ wait, this looks awesome! I’ll call if I have questions…
I am NOT chef 
just a roaster by day,combatter by night , lol
April 19th, 2010 at 7:01 pm
Your roasted chicken in miso-based sauce w/ shitakes and roasted brussel sprouts looks incredible! I would love to have the recipe if you’re sharing. Thanks!
April 21st, 2010 at 12:48 pm
Ruth,
I use this recipe:
http://www.epicurious.com/recipes/food/views/Clay-Pot-Miso-Chicken-240262
I doubled the mushrooms and used only shitakes, since I couldn’t find wood ears at my local Kroger. I also just used a casserole instead of a clay pot, and yellow miso instead of white (again because that’s all I could find). All the changes worked out great! If you make it, let me know how you like it!