- 1/2 pound wild chanterelle mushrooms
- 1/4 pound carrots
- 1 1/2 tablespoons miso
- 2 tablespoons ghee
- 3 tablespoons hot water
- 1 tablespoon honey (or to taste)
- Citrus zest (optional)
Preheat oven to 425°F. Carefully clean chanterelles by brushing off dirt, then slice into halves or quarters depending on size of mushrooms. Slice carrots diagonally into ½-inch-thick oblong medallions.
In a medium bowl, thoroughly combine miso, ghee, and hot water. Add the sliced chanterelles and carrots and mix until they are coated evenly with the miso mixture. Spread chanterelles and carrots over a parchment-lined baking sheet and roast in the preheated oven for about 35 minutes or until the mushrooms and carrots are caramelized and golden brown.
Serve drizzled with honey to taste and citrus zest as a garnish.