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
1 lb mixed mushrooms (e.g., shiitake, cremini, enoki), cleaned and sliced
2 Tbsp white miso paste (or awase miso)
1 Tbsp soy sauce or tamari
1 Tbsp mirin (or rice vinegar + sweetener)
2 Tbsp unsalted butter (or vegan butter / oil)
2 cloves garlic, minced
1 scallion, thinly sliced (for garnish)
1 tsp sesame oil (optional)
1 tsp honey, maple syrup, or sugar
Salt and freshly ground black pepper to taste
Instructions
Mix miso paste, soy sauce, mirin, sesame oil (if using), and sweetener in a small bowl.
Heat a skillet over medium-high heat. Add mushrooms and cook undisturbed for 1–2 minutes to brown.
Stir occasionally, cooking until mushrooms release moisture and begin to caramelize.
Lower heat to medium. Add butter and garlic; sauté 30 seconds until fragrant.
Pour in the miso sauce mixture, tossing to coat the mushrooms. Cook 1–2 minutes until the sauce thickens and clings to the mushrooms.
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