Garlic Butter Miso Mushrooms
There are not many side dishes that steal the show the way these garlic butter miso mushrooms do. I combine fresh mushrooms with miso paste and garlic to create a savory dish with a rich umami finish. The mushrooms take just 25 minutes from start to finish and are panfried to a gorgeous golden exterior with a tender center.
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
- My #1 Secret Tip for this garlic butter miso mushrooms recipe is to avoid overcrowding the mushrooms when frying them. I prefer doing them in batches to avoid steaming, which hinders the browning process and could lead to a slimy texture.
- Cut evenly: If I am using larger mushrooms and need to cut them, I make sure to keep the pieces uniform to ensure they cook at the same rate.
- Do not rinse the mushrooms: I clean my mushrooms with a damp paper towel, a soft cloth,h or with a mushroom brush. Rinsing or soaking them in water leads to excess moisture.
- Let mushrooms sit: After I add the mushrooms to the pan, I leave them undisturbed for a few minutes before stirring. This gives them time to develop a golden surface. Stirring too early releases moisture too quickly.
- Cut side down: If I am working with halved or sliced mushrooms, I place the cut side facing down in the pan first. This helps them brown more evenly, especially with larger varieties.
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