Miso mushrooms are the umami hit you’re looking for! These tasty morsels are a perfect snack or side dish, ready to present you with a ton of flavor.
Mushrooms are one of the most versatile ingredients there is. Whether you are looking for a meaty main dish, adding them to soup, or just wanting a snack, there’s nothing much like them. They can take on other flavors well or have their own 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!
Ingredients for Miso Mushrooms
These Asian-inspired ingredients might be new to you, but I highly recommend keeping them in your pantry. They can be used in so many ways and will open up your tastebuds to new flavors!
- 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. Don’t have miso? Here are some easy miso substitutes.
- Butter: Butter is the perfect touch for a smooth and silky glaze.
- Garlic: You can never have enough dishes with garlic!
- Rice Vinegar: 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? This is 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 with your utensil. The rice vinegar is just enough to gather up that goodness!
How to make Miso Glazed Mushrooms
Step 1: Prep Mushrooms
Clean the mushrooms well (a damp paper towel or clean veggie brush works wonders!) and halve any that are too big for a single bite.
Step 2: Cook Mushrooms
Add mushrooms to hot oil in a saucepan. You’ll want to 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 Flavors
Add miso, butter, and garlic – and stir until the garlic is softened and fragrant. 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 amazing brown bits of flavor in the bottom of the pan and stir them in. Serve and enjoy!
Fungi: Button or crimini are my favorites here. Did you know crimini is just another name for baby portobello? These hold their shape well when cooked and have a mild enough flavor to let the umami sauce shine. Looking to try something new? Oyster mushrooms are heavenly here!
Patience: Mushrooms are chock full of water, so cooking takes a bit of time. We want that delicious browned flavor and texture to appear, which means letting the water escape and evaporate first.
Craving that Glaze
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.
- Truffle Mac and Cheese may not be Asian-inspired, but the strong flavors of truffle and miso would be a wonderful hit to the senses.
- 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
- Prep Mushrooms: Clean mushrooms, cutting any in half that aren't bite-sized.
- Cook Mushrooms: Heat oil in a large saute pan over medium heat. Add mushrooms and cook, stirring often, until they release their water and the water evaporates, about 10 to 15 minutes.
- Add Flavors: Add miso, butter, and garlic. Continue cooking for 3 minutes until garlic is fragrant.
- Finish: Remove from heat and add rice vinegar to the pan. Stir, scraping up any tasty bits that may be stuck on the pan, then serve!