This miso mushroom recipe is simple yet big on flavor. Mushrooms are sautéed until tender and golden, then tossed in a savory, umami-packed sauce. It's a quick, flavorful side dish that comes together in minutes, perfect for busy weeknights or anytime you need a flavor boost!
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This mushroom dish is inspired by my miso noodles recipe-the sauce is a reader fave, and I'm not surprised. Miso paste adds such a complex combination of flavors: sweet, salty, and packed with umami.
These mushrooms soak it all up and deliver that perfect balance. I love having it as a hearty side for dinner with sirloin steak or spooned over a bowl of fluffy garlic rice.
📖Why My Recipe Works
Miso and soy sauce share similar flavors, so we're leaving out the soy to let the miso take center stage and really shine.
🧾Ingredient Notes
- Miso Paste- Use white miso paste for a mild taste, or red miso for a deeper flavor. Make sure it's labeled gluten-free if needed.
- Mushrooms- Use baby portobello mushrooms (also called cremini mushrooms) or white button mushrooms.
- Garlic- Use freshly minced garlic for the best flavor.
- Ginger- Use freshly grated ginger or ginger paste.
- Butter- Substitute with vegan butter. You can use olive oil but the taste won't be as rich.
- Honey- Swap with maple syrup to make it vegan.
- Rice Vinegar- Adds acidity to balance the umami. Apple cider vinegar or white wine vinegar works in a pinch.
- Red Pepper Flakes- Adjust to taste, or skip if you don't like spicy.
⏲️How to Make Miso Glazed Mushrooms
- Make sure the butter is fully melted and hot before adding mushrooms. This helps the mushrooms start browning right away instead of steaming.
- Miso paste can be clumpy, so whisk thoroughly with hot water to fully dissolve it before adding it to the pan.
- Let the mushrooms simmer in the sauce over medium-low heat so they absorb flavor without overcooking or burning the sauce.
- Garnish with green onions and sprinkle with sesame seeds, and serve immediately while hot and fresh!
🥗How to Serve Sauteed Mushrooms
Miso butter mushrooms are incredibly versatile-they work perfectly as a side dish or a satisfying vegetarian main.
Some of my favorite ways to enjoy them include serving alongside grilled flank steak, chicken piccata, green beans, or spooned over fried rice for an easy, flavorful meal.
Leftovers are just as delicious when transformed into ramen toppings or used to elevate a simple spice crusted steak dinner.
👩🏻🍳 Expert Tips
- As you pour in the sauce, gently scrape up any browned bits from the pan for extra flavor.
- Taste and adjust to your preference. Miso can vary in saltiness, so taste near the end and adjust with a splash more of water, vinegar, or honey.
More Easy Mushroom Recipes
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📖 Recipe Card
Sauteed Miso Mushrooms
Ingredients
- 16 ounces baby portobello mushrooms or button mushrooms
- 2 Tablespoons unsalted butter or use vegan butter or olive oil
- 3 Tablespoons miso paste gluten free if needed
- 1 Tablespoon rice vinegar
- 2 teaspoons honey maple syrup for vegan
- 2 teaspoons ginger paste or fresh grated ginger
- 4 cloves garlic minced
- ¼ teaspoon red pepper flakes crushed
- ¼ cup hot water
- 5 green onions thinly sliced
- sesame seeds optional
Instructions
- Thoroughly wash the mushrooms and cut into quarters.16 ounces baby portobello mushrooms
- In a large skillet, heat the butter for 2 to 3 minutes over medium heat. Add the mushrooms. Saute until they are lightly brown and have begin to release their water, about 5 minutes.2 Tablespoons unsalted butter
- In a small bowl, whisk together the miso, ginger, garlic, honey and hot water. Add the miso sauce to the mushrooms. Stir to coat. Simmer for another 5 to 8 minutes until the mushrooms are tender.3 Tablespoons miso paste, 2 teaspoons honey, 2 teaspoons ginger, 4 cloves garlic, ¼ cup hot water
- Stir in the green onion, sprinkle with sesame seeds, and serve.5 green onions, sesame seeds
Notes
- Sliced mushrooms will cook faster than halved or quartered. Adjust cooking times accordingly.
- Toast the sesame seeds in a dry skillet for 1 minute to enhance their flavor.
Storing Leftovers
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat over medium-low heat in a skillet or the microwave for a minute. Add a splash of water if the sauce thickens too much.
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