Name: Garlic Butter Miso Mushrooms
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 Tbsp oil (15 mL); 1 lb button mushrooms (cleaned, 453 g); 2 Tbsp miso paste (30 g); 1 Tbsp butter (can sub dairy-free, 15 g); 2 cloves garlic (minced); 1 tsp rice vinegar (can sub lemon juice, 5 mL)

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Garlic butter miso mushrooms are the umami hit you’re looking for! These tasty morsels are a perfect snack or side dish that’s ready in just 30 minutes. So let’s grab some garlic and miso and make these obnoxiously tasty bites.

Whole miso glazed mushrooms piled up on a white plate.

Mushrooms are one of the most versatile ingredients. Whether you are looking for a meaty main dish, adding them to soup, or just wanting a snack, there’s nothing like them. They can take on other flavors well or have a strong kick.

And you know what mushrooms go so well with? Miso.

Miso is a great ingredient to keep on hand, and it’s also very healthy as a fermented food. So when you throw together miso and mushrooms, the result is…game-changing. If you’re looking for the perfect miso mushroom recipe, let’s cook!

Reader rating

★★★★★

“These mushrooms were easy and so delicious. I used cremini mushrooms because that’s what I had. Very easy to make as well with few ingredients. Great for a weeknight when I need to get food made fast.” —Amy

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Here’s what you’ll need

These Asian-inspired ingredients might be new, but I recommend keeping them in your pantry. They can be used in many ways and will open your tastebuds to new flavors! Jump to the recipe card for exact measurements—this is only an overview!

Mushrooms: I like to use button or baby portobello the most here, but almost any type of mushroom works well.
Miso Paste: Fermented soybeans are the biggest umami buster here. This salty component pairs nicely with everything else.
Butter: Butter is the perfect touch for a smooth and silky glaze. I prefer unsalted for this since miso can be salty.
Garlic: You can never have enough dishes with garlic! Fresh is always best.
Rice Vinegar: This is one of my favorite types of vinegar! A quick hit of this acidic ingredient brings all the elements together and allows the flavors to play nicely.

I’m “Fond” Of This

Have you heard of “fond” before? These are the amazing “brown bits” that show up in a pan when you cook. The best way to get all that flavor into the dish and not left behind is to “deglaze” the pan. This simply means adding some liquid to loosen it up and scraping it with your utensil. The rice vinegar is just enough to gather up that goodness!

How to make Miso Glazed Mushrooms

Jump to the recipe card for the full printable instructions!

Step 1: Prep the Mushrooms
Clean the mushrooms well (a damp paper towel or clean veggie brush works wonders!) and halve any too big for a single bite.

Step 2: Cook the Mushrooms
Add mushrooms to hot oil in a saucepan. Stir often to allow the mushrooms to release all their excess water. Once they do, they will begin to brown—and that’s what we’re looking for!

Step 3: Add the Flavors
Add miso, butter, and garlic – and stir until the garlic is softened and fragrant.

A pat of butter added to a saucepan of well-cooked baby bella mushrooms. — The butter will help everything keep moving.

Step 4: Finish
Remove the pan from the heat, and toss in the rice vinegar. Immediately scrape up any of the fantastic brown bits of flavor in the bottom of the pan and stir them in. Serve and enjoy!

Miso paste coating mushrooms in a saucepan.

Recipe tips

Fungi: Button or crimini are my favorites here. These hold their shape well when cooked and have a mild enough flavor to let the umami sauce shine. Are you looking to try something new? Oyster mushrooms are heavenly here!
Patience: Mushrooms are chock full of water, so cooking takes some time. We want that delicious browned flavor and texture to appear, which means letting the water escape and evaporate first.

Serving suggestions

Enjoy these mushrooms on their own or serve up an entire meal.

Kimchi Udon Noodles are a great little nest for these mushrooms.
Thai Cucumber Salad is great because I love to pair a cold dish with a hot one.
Vegan Beef And Broccoli makes this a full takeout-inspired feast!

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