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Miso mushrooms are one of the most delicious, comforting, super easy side dishes you can make! Mushrooms are sautéed to golden perfection and then are generously coated in a rich, garlicky miso butter. They can be enjoyed as part of a meal or are a great appetizer too. In just 25 minutes, you’ll have the best mushrooms packed with irresistible umami flavor!
Whether you’re a mushroom lover or a mushroom hater, I promise that you will love these miso butter mushrooms. This comforting, mouthwatering dish has great texture (no sqiushy mushrooms here!) and the best flavor, making it the perfect side dish, topping for a main dish, or even an appetizer.
Not only are they easy to make, but this recipe is a great way to incorporate the savory, umami flavors of miso and mushrooms into a simple yet satisfying dish.
Garlic miso mushrooms are a classic Japanese dish and can be customized and served up in a variety of ways. They’re already naturally gluten free, but can become a perfect vegan side dish as well by just swapping the regular butter for vegan butter!
No matter how you make or serve this recipe, these garlic butter mushrooms with miso are a surefire hit for vegetarians and meat lovers alike!
👩🏽🍳 Why This Recipe Works
- Mushrooms and miso create a rich umami flavor
- Quick and easy to make
- Healthy and gluten-free
- Can easily be made vegan
- Versatile – can be served in a lot of different ways
- High in protein and fiber
- A great way to add a lot of flavor to any meal
Latest Recipe Video!
The handful of ingredients for these miso creamy garlic butter mushrooms are so simple! Keep scrolling to the recipe card below for the full recipe with measurements.
- Mushrooms: This main ingredient has sort of a meaty flavor that compliments the umami flavor of miso paste. Choose any kind of fresh mushrooms you like. Oyster mushrooms, cremini mushrooms, chestnut mushrooms, baby portobello, or a mushroom variety. Mixing different varieties can work well. Just make sure they are cut to a similar size for even cooking.
- Butter And Olive Oil: Butter caramelizes and makes miso glazed mushrooms that are even more savory and delicious! You can use unsalted butter since miso paste is high in sodium. Olive oil is used to saute the mushrooms in this recipe and adds to the depth of flavor. You can also use sesame oil or avocado oil.
- Miso paste: Miso paste brings most of the umami flavor to this dish. You can use white miso paste, yellow miso paste, or red miso paste. Yellow is the most versatile of the three and its flavor falls somewhere in the middle of white and red as far as intensity goes.
- Garlic, Lemon Juice, Chives: A fresh garlic clove is best for this miso mushrooms recipe, but you can use jarred minced garlic too. Lemon juice just adds a bright kick and chives add a cool and fresh element to this umami dish. You can use green onion or any mild fresh herbs instead of chives, if you prefer. Feel free to season this dish with additional salt and black pepper if needed too.
These sauteed garlic mushrooms in miso are so simple to make! Get the full details and step-by-step directions for this easy recipe in the recipe card.
Mix Miso Paste, Prep Mushrooms: In a small bowl mix together the butter, miso paste, garlic, lemon juice and 1 tbsp chopped chives until smooth. Set aside. Wash and dry the mushrooms.
Add Mushrooms To Heated Oil: Heat the oil in a large non-stick frying pan over medium-high heat and add the mushrooms.
Cook Mushrooms: Cook on medium heat, stirring often with a wooden spoon until cooked through. This may take up to 10-15 minutes. Add the water throughout the cooking time to help with the cooking process.
Stir In Miso Butter: When fully cooked through, add the miso sauce to the pan.
Continue Cooking: Cook for another 3-4 minutes, coating the mushrooms in the melted butter.
Add Chives: Sprinkle remaining chopped chives and stir through. When the mushrooms are cooked you can add a sprinkle of toasted sesame seeds to serve if wanted.
Serve: Serve with your favorite vegetables, protein and rice.
💭 Expert Tips
- How To Choose The Best Mushrooms: Look for fresh mushrooms that have a firm texture, have no super dark brown/black spots, and aren’t “slippery” or “slimy” on the outside. You can use different types of mushrooms – any will work in this recipe!
- Don’t Forget To Add Water: 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, giving them a nice soft texture.
- Cook Your Mushrooms Sliced Or Whole: If you have smaller mushrooms, you can cook them whole, but for bigger mushrooms, I recommend slicing them in half for a slightly quicker cooking time.
- Mushrooms Must Be The Same Size: Make sure all of the mushrooms in your pan are the same size to ensure even cooking!
- Look For Caramelization: Allow the butter to begin to caramelize on the mushrooms before removing from the heat and serving.
- Vegan Miso Mushrooms: To make this miso and mushrooms recipe vegan, just use vegan butter instead of regular butter.
- Miso Mushrooms With Soy Sauce: If you don’t need this recipe to be gluten free, feel free to add 1 tbsp soy sauce to the miso glaze! It’ll add additional saltiness and flavor to the dish!
- Miso Roasted Mushrooms: Make this mushroom miso recipe by roasting in the oven (at 450 degrees F for 20 minutes) instead of sauteeing.
- Grilled Miso Portobello Steaks: Use the butter mixture to make miso marinated mushrooms from portobello caps. Grill the marinated caps for a juicy steak substitute and serve with sides.
🍽 Serving Suggestions
Miso 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: Serve them alongside other roasted vegetable dishes like these vegan roasted potatoes, or this roasted broccoli and potatoes dish!
- Over A Grain: Create a satisfying meal by serving miso mushrooms on toast, over steamed rice, with this pressure cooker quinoa, or on top of cooked noodles. Feel free to add some chopped green onions, spring onions, or white sesame seeds for a garnish.
- Alongside A Protein: These Japanese mushrooms pair great with a heartier protein like this vegan turkey, vegan meatloaf, or these tofu skewers!
- As Part Of A Stir Fry: 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!
This miso mushroom recipe should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover and microwave or heat in a pan over low heat until hot. I don’t recommend freezing this recipe, as the texture of the mushrooms will change once defrosted.
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 often used for Japanese miso mushrooms also have other ingredients like seaweed, chilies, and other spices.
No, miso is not a type of mushroom. Miso is a paste that is often used to flavor dishes and foods like soups, marinades, and dressings. While miso is made using a fungus (koji), mushrooms are a separate category of fungi that are not directly related to miso.
Miso butter typically has a rich, savory, nutty, salty, and umami flavor.
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, and fermented foods typically contain probiotics which help with overall digestion and a healthy gut. Keep in mind: miso does have a high level of sodium, so it should be eaten in moderation.
🍄 More Tasty Mushroom Recipes!
- Portobello Mushroom Steaks
- Vegan Mushroom Pasta
- Mushroom Fritters
- Mushroom Toast
- Mushroom Soup Without Cream
Love this vegetarian side dish recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
📋 Recipe Card
🎥 Watch How to Make It
- 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.
- 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.