Sauteed Miso Mushrooms
My sautéed mushrooms with a garlicky miso sauce are a quick, flavor-packed dish that adds a rich, savory boost to any meal. Serve them with rice, steak, or roasted vegetables for a delicious finish!
Servings: 4
Calories: 87kcal
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.
- 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.
- 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.
- Stir in the green onion, sprinkle with sesame seeds, and serve.
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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