New York Onions got together for a Persian dinner over the weekend:
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Tonight I sautéed all the mushrooms I bought in Chinatown and then didn’t cook, ate some and froze the rest.
I was planning to make Bengali mustard salmon for dinner, but the mushrooms made me wonder if I should go with miso instead, so in the end I did both. I didn’t marinate the fish, just broiled with some of the sauce and then poured the rest over. Sauce turned out delicious: miso, brown sugar, mirin, shaoxing wine, and butter to finish.
