Description
Savory Japanese miso mushrooms coated in a rich umami glaze, sautéed or baked to perfection. A versatile side or main dish that pairs well with rice, noodles, or grilled proteins—easy, flavorful, and adaptable for different diets.
Ingredients
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1 lb mixed mushrooms (e.g., shiitake, cremini, enoki), cleaned and sliced
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2 Tbsp white miso paste (or awase miso)
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1 Tbsp soy sauce or tamari
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1 Tbsp mirin (or rice vinegar + sweetener)
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2 Tbsp unsalted butter (or vegan butter / oil)
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2 cloves garlic, minced
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1 scallion, thinly sliced (for garnish)
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1 tsp sesame oil (optional)
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1 tsp honey, maple syrup, or sugar
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Salt and freshly ground black pepper to taste
Instructions
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Mix miso paste, soy sauce, mirin, sesame oil (if using), and sweetener in a small bowl.
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Heat a skillet over medium-high heat. Add mushrooms and cook undisturbed for 1–2 minutes to brown.
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Stir occasionally, cooking until mushrooms release moisture and begin to caramelize.
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Lower heat to medium. Add butter and garlic; sauté 30 seconds until fragrant.
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Pour in the miso sauce mixture, tossing to coat the mushrooms. Cook 1–2 minutes until the sauce thickens and clings to the mushrooms.
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Season with salt and pepper. Garnish with scallions and serve over rice, noodles, or as a side.
Notes
Use a mix of mushrooms for better texture and flavor complexity.
White miso is mild and slightly sweet; red miso is saltier and bolder—adjust salt accordingly.
For baking: toss mushrooms with sauce, bake at 400 °F for 15–20 minutes, then broil briefly for browning.
Add chili flakes or a squeeze of lemon for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing or Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (approx. 1/4 of recipe)
- Calories: 150
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg