Preparation: Wash and drain the mushrooms1. Chop the garlic and slice the green onion as you see in the image below. Make sure to separate the green and white parts of the spring onion while slicing.
Combine the miso paste, water, soy, vinegar, honey and pepper in a bowl and stir vigorously until you have a homogenous sauce. Taste check and adjust the amount of honey if you find the sauce too sharp, or add a little more vinegar if it feels too sweet. Since there's both miso and light soy in the sauce it should taste salty enough; add a pinch of salt only if you feel the need to!
Heat 2 tsps of sesame oil in a non-stick pan and sauté the chopped garlic and white bit of the spring onion for about a minute, or until lightly browned. Here's the extent to which it needs to be sautéed:
Next add the mushrooms to the pan and stir fry on low heat2.
Continue to cook the mushrooms until they are lightly browned. Stir intermittently to make sure they are evenly coated in the garlic and spring onion. Once slightly brown, remove the mushrooms from the pan and set them aside in a bowl.
Add the prepared sauce to the pan and turn up the heat. You want the sauce to bubble and thicken like you see in the image below. Stir intermittently so that it does not burn. Cook the sauce for just about a minute.
Add the mushrooms back into the pan and stir well so that they are evenly coated with the miso glaze. Sauté for an additional 30 seconds to a minute to ensure that the mushrooms are cooked through, but still have their bite. You do not want them going soggy!
Once the mushrooms have cooked, turn the heat off and garnish with the green bits of the spring onion. Serve hot!