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Miso mushrooms on a white plate.
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5 from 7 ratings

Garlic Butter Miso Mushrooms

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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dishes
Cuisine: American, Japanese
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: miso mushrooms, mushroom recipes
Diet: Vegetarian
Time: 30 minutes or less, 45 minutes or less
Servings: 2 servings
Author: Sarah Bond

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

Instructions

  • Prep Mushrooms: Clean mushrooms, cutting any in half that aren't bite-sized.
    Mushrooms in a pan.
  • 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.
    Mushrooms sweating in a pan.
  • Add Flavors: Add miso, butter, and garlic. Continue cooking for 3 minutes until garlic is fragrant.
    Miso mushrooms in a pan.
  • 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!
    Closeup of miso mushrooms.

Video

Notes

Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat on the stove or in the air fryer for a few minutes until hot.

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 13g | Protein: 9.4g | Fat: 14.3g | Saturated Fat: 4.7g | Cholesterol: 15mg | Sodium: 695mg | Potassium: 771mg | Fiber: 3.3g | Sugar: 5g | Calcium: 17mg | Iron: 7mg
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