Miso Mushrooms
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Ready in just 25 minutes, my versatile miso mushrooms are the perfect dish for anyone who loves quick and easy appetizers full of rich umami flavor. These mushrooms are sautéed to golden perfection and generously coated in a rich, garlicky miso butter. Naturally gluten-free and easily made vegan too!
I believe this recipe could convert all the mushroom haters! These miso marinated mushrooms are a savory and mouth watering dish with great texture! No squishy, watery mushrooms here! They can be enjoyed as part of a meal or make a great appetizer too.
The major flavor notes can be credited to the miso! Miso paste is typically made from fermented soybeans, a grain like rice or barley, salt, and a fungus called koji (which helps with the fermentation process). Some varieties also have other ingredients like seaweed, chilies, and other spices. Contrary to what some believe, miso itself is not a mushroom – it just has the earthy, umami taste that pairs so effortlessly with the mushrooms. It really makes an incredible marinade!
No matter how I make or serve this recipe, these miso garlic mushrooms are a surefire hit for vegetarians and meat lovers alike! Plus, any leftover mushrooms can be used as vegetarian taco meat, on a flatbread pizza, or stuffed inside bell peppers!
👩🏽🍳 Why I Absolutely Love This Recipe
I know this recipe is all about mushrooms, but miso really is the true star of this show. When mushrooms and miso combine, the result is a dish bursting with rich umami flavor that I can’t get enough of. It’s great for those busy days when I need something satisfying without spending hours in the kitchen.
These are not your average sautéed mushrooms! My miso glazed mushrooms are a classic Japanese dish. Sautéed in a skillet, these have the most intense and savory flavor! They are never soggy, but have a slight, tender bite to them.
Plus, miso is very good for you! It’s a good source of essential nutrients, including protein, vitamins, and minerals. It contains various B vitamins, vitamin E, antioxidants, and minerals like copper, manganese, and zinc. Miso is a fermented food, containing probiotics which help with overall digestion and a healthy gut (source).
This recipe is naturally gluten free, but can become a perfect vegan side dish as well with an easy swap (see my notes below on how to do this). Not only is this dish high in protein and fiber, but it’s also a fantastic way to add a ton of flavor to any meal.
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🥘 Ingredients
The ingredients for my miso mushrooms recipe are so simple! Keep scrolling to the recipe card below for the full recipe with measurements.
Mushrooms: This main ingredient has a sort of meaty flavor that perfectly complements the umami flavor of miso paste. Any kind of fresh mushrooms will work, whether it’s oyster mushrooms, cremini mushrooms, chestnut mushrooms, baby portobello, or a mix of varieties.
Butter And Olive Oil: I love how butter caramelizes the mushrooms, making them even more savory and delicious when miso is added. I usually use unsalted butter since miso paste is already high in sodium. Olive oil is my go-to for sautéing the mushrooms, adding depth to the flavor, but I also use sesame oil or avocado oil.
Miso Paste: Miso paste is the star of this dish, bringing most of the rich umami flavor. Depending on what I have on hand or the flavor intensity I’m after, I use white, yellow, or red miso paste. Yellow miso is my favorite for its versatility, offering a balanced flavor that falls somewhere between the mildness of white and the boldness of red.
Garlic, Lemon Juice, Chives: Fresh garlic is a must for me in this recipe, though jarred minced garlic can work in a pinch. I love the bright kick that a squeeze of lemon juice adds, and chives bring a cool, fresh element to the dish. If I don’t have chives, green onion or another mild herb works just as well. I can also season with a little extra salt and black pepper to taste if I feel like it needs it.
🔪 How To Make Miso Mushrooms
Learn how to make a miso glaze and perfectly saute your garlic miso mushrooms with my easy steps! Get the full details and step-by-step directions for my recipe in the recipe card.
Mix Miso Paste, Prep Mushrooms: In a small bowl, I mix together the butter, miso paste, garlic, lemon juice, and 1 tablespoon of chopped chives until the mixture is smooth. I then set it aside and wash and dry the mushrooms. Remove stems if desired.
Add Mushrooms To Heated Oil: I heat the oil in a large non-stick frying pan over medium-high heat and add the mushrooms once the oil is hot.
Cook Mushrooms: I cook the mushrooms on medium heat, stirring often with a wooden spoon until they are cooked through. This can take up to 10-15 minutes, and I add water throughout the cooking process to help them along.
Stir In Miso Butter: Once fully cooked, I combine the mushrooms with miso sauce to the pan.
Continue Cooking: I cook for another 3-4 minutes, making sure the mushrooms are well-coated in the melted butter.
Add Chives: I sprinkle the remaining chopped chives and stir them through. Sometimes, I add a sprinkle of toasted sesame seeds on top when the mushrooms are done.
Serve: I serve the miso mushroom stir fry with my favorite vegetables, protein, and rice.
💭 Expert Tips
My #1 Secret Tip for making miso mushrooms is to avoid overcrowding the pan.
When too many mushrooms are added at once, they release a lot of moisture, which can cause them to steam instead of sauté. This means they won’t develop that delicious golden-brown sear that brings out their rich, savory flavor.
To get the best results, I make sure the mushrooms have enough space to spread out in a single layer, allowing them to cook evenly and develop that beautiful caramelization.
If I’m working with a large batch, I’ll cook the mushrooms in batches, rather than trying to fit them all in the pan at once. This extra step ensures each mushroom gets that perfect, deep flavor and texture that makes the dish so irresistible. It’s a small adjustment, but it makes a big difference in the final result!
Other Tips To Keep In Mind:
- How To Choose The Best Mushrooms: I look for fresh mushrooms with a firm texture, avoiding any that have super dark brown or black spots and aren’t “slippery” or “slimy” on the outside. I can use different types of mushrooms—any will work in this recipe!
- Don’t Forget To Add Water: When cooking the mushrooms, I make sure to add some water to the pan. The water will boil and steam the mushrooms, giving them a nice, soft texture.
- Cook Your Mushrooms Sliced Or Whole: If I have smaller mushrooms, I can cook them whole, but for larger mushrooms, I recommend slicing them in half for a slightly quicker cooking time.
- Mushrooms Must Be The Same Size: I make sure all the mushrooms in the pan are the same size to ensure even cooking.
- Look For Caramelization: I allow the butter to caramelize on the mushrooms before removing them from the heat and serving. Stirring them frequently but not constantly will help with the caramelization process, too.
- Start With A Hot Pan: I always make sure my pan is hot before adding the mushrooms. This helps them sear quickly and develop a rich, golden-brown color.
- Season At The Right Time: I wait to season the mushrooms with salt until they’ve started to brown. Adding salt too early can draw out moisture, making them soggy instead of crisp.
📖 Variations
Here are some ways I add variety to my miso mushroom recipe!
Vegan Miso Mushrooms: To make these miso sauteed mushrooms vegan, I simply use vegan butter instead of regular butter.
Miso Mushrooms With Soy Sauce: If I’m skipping the gluten-free option, I add 1 tablespoon of soy sauce to the miso glaze. It’ll bring extra saltiness and flavor to the dish!
Miso Roasted Mushrooms: I also make this mushroom miso recipe by roasting the mushrooms in the oven at 450 degrees Fahrenheit for 20 minutes instead of sautéing them.
Grilled Miso Portobello Steaks: For a delicious steak substitute, I use the butter mixture to marinate portobello caps in miso. Then, I grill the marinated caps until juicy and serve them with my favorite sides.
🍽 Serving Suggestions
My miso butter mushrooms make a great side dish, appetizer, or addition to so many meals! Here are some of our favorite ways to serve them:
With Other Side Dishes: I like to pair these alongside other roasted vegetable dishes like these vegan roasted potatoes, or this roasted broccoli and potatoes dish!
Over A Grain: For a completely plant-based meal, I serve these over steamed rice, with this pressure cooker quinoa, or on top of cooked noodles. I like to add some chopped green onions, spring onions, or white sesame seeds for a garnish.
Alongside A Protein: These miso butter mushrooms pair great with a heartier protein like this vegan turkey, vegan meatloaf, or these tofu skewers!
As Part Of A Stir Fry: This may be my favorite option to beef up a stir fry dish! I like to sauté these mushrooms with other vegetables, protein (such as tofu, chicken, or shrimp), and cooked rice. I love adding these mushrooms to sweet and sour tofu, tofu broccoli with sesame noodles, or even tofu fried rice!
🧊 Storing And ♨️ Reheating
I think these mushrooms taste even better as leftovers! Here’s how I store and reheat them for best results.
Refrigeration: I store all leftovers in an airtight container and place in the fridge for up to 3 days.
Reheating: To reheat, I cover and microwave or heat in a pan over low heat until warmed through. I don’t recommend freezing this recipe, as the texture of the mushrooms will change once defrosted.
❓Recipe FAQs
WHAT IF I DON’T HAVE MISO PASTE?
Miso paste is super easy to find at any grocery store or even through an online order at sites like Thrive! If you want to make these without miso paste, I suggest using another salty, umami ingredient like soy sauce or Tamari. However, it won’t have the same depth of umami that miso provides.
HOW DO I KNOW WHEN THE MUSHROOMS ARE DONE?
I know the mushrooms are done when they are golden brown and tender. They should be cooked through and have a rich, caramelized color. Give it a taste to make sure it’s seasoned well and has the right texture.
CAN I MAKE THIS RECIPE AHEAD OF TIME?
Yes, I prepare these mushrooms ahead of time frequently. I find it best to not make them too far away from your serving time, but the night before or morning of works perfectly fine! I let them cool completely before storing them in an airtight container in the refrigerator, then reheat before serving.
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📋 Recipe Card
🎥 Watch How to Make It
Garlic Butter Miso Mushrooms
Ready in just 25 minutes, my versatile miso mushrooms are the perfect dish for anyone who loves quick and easy appetizers full of rich umami flavor. These mushrooms are sautéed to golden perfection and generously coated in a rich, garlicky miso butter. Naturally gluten-free and easily made vegan too!
Servings: 2
Calories: 253kcal
Ingredients
- 2 tbsp butter softened (can also use vegan butter)
- 2 tbsp miso paste
- 3 cloves garlic minced
- 1 tsp lemon juice
- 2 tbsp chopped chives
- 1 tbsp olive oil
- 1 lb mushrooms
- ¼ cup water
Instructions
- In a small mixing bowl mix together the butter, miso paste, garlic, lemon juice and 1 tbsp chopped chives until smooth. Set aside.
- Wash and dry the mushrooms.
- Heat the oil in a large pan and add the mushrooms.
- Cook on medium heat, stirring often until cooked through. This may take up to 10-15 minutes.
- Add the water throughout the cooking time to help with the cooking process.
- When the mushrooms are cooked through add the miso butter to the pan.
- Cook for another 3-4 minutes, coating the mushrooms in the melted butter.
- Sprinkle remaining chopped chives and stir through.
- Serve miso mushrooms with your favorite vegetables, protein and rice.
Notes
- Choose any of your favorite mushrooms for this dish.
- If the mushrooms are large, evenly slice them for even cooking.
- Vegan butter can be used to make this a vegan friendly dish.
- When cooking the mushrooms it’s best to add a some water to the pan to help cook. The water will begin to boil and steam the mushrooms making them lovely and soft.
- Adjust seasoning to taste.
- When the mushrooms are cooked you can add a sprinkle of toasted sesame seeds to serve if wanted.
- Chopped chives can be substituted with chopped parsley or any other mild flavored herb.
- Allow the butter to begin to caramelize on the mushrooms before removing from the heat and serving.
- Cooked mushrooms can be stored in the fridge in a sealed container for up to 3 days. To reheat, cover and microwave or heat in a pan over low heat until hot.
Nutrition
Serving: 4oz cooked mushrooms | Calories: 253kcal | Carbohydrates: 13g | Protein: 10g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 738mg | Potassium: 781mg | Fiber: 3g | Sugar: 6g
These mushrooms were so full of flavor. Loved it!
Thanks so much Katherine!
Oh yum! These mushrooms look so good with such wonderful flavors. They sound amazing paired with rice and greens.
Thanks Tara! You will love this recipe!
I just love anything miso flavored! 🙂 These would make a great addition to a stir fry or a ramen bowl.
I know right?? It has such a great salty savory flavor! These really do taste good in stir fries or noodle bowls for sure!
This is so perfect for weeknights! A new favorite at my house! Thanks so much for the recipe!
Aw yay! So happy to hear that Toni!