Go Back
Umami Japanese Miso Mushrooms feature a savory blend of earthy mushrooms glazed with a rich miso sauce, showcasing a delicious and flavorful side dish perfect for enhancing any meal.

Umami Miso Mushroom Magic

Unlock the fifth taste with this savory and mouthwatering miso mushroom recipe. A combination of fresh mushrooms, a flavorful miso glaze, and careful cooking techniques create an umami explosion that's perfect as a side dish or topping.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: Japanese-inspired
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs mixed mushrooms shiitake, cremini, oyster, etc.
  • 2 tablespoons olive oil or sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons white miso paste
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin sweet rice wine
  • 1 tablespoon rice vinegar
  • 1 teaspoon brown sugar optional, for extra sweetness
  • 1/4 cup water
  • 2 tablespoons chopped green onions, for garnish
  • 1 tablespoon sesame seeds, for garnish optional
  • 1/4 teaspoon red pepper flakes optional, for heat
  • Toasted sesame oil optional, for garnish

Equipment

  • Large skillet (cast iron preferred)
  • Small bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Cutting board
  • Chef's knife

Method
 

  1. In a small bowl, whisk together the miso paste, soy sauce, mirin, rice vinegar, brown sugar (if using), and water until smooth. This is your miso glaze.
  2. Heat the olive oil (or sesame oil) in a large skillet over medium-high heat. Make sure the skillet is hot before adding the mushrooms; this will help them brown instead of steam.
  3. Add the sliced mushrooms to the skillet in a single layer (work in batches if necessary to avoid overcrowding). Cook, stirring occasionally, until the mushrooms are browned and softened, about 8-10 minutes.
  4. Add the minced garlic and grated ginger to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic.
  5. Pour the miso glaze over the mushrooms and stir to coat evenly.
  6. Reduce the heat to medium and cook for another 3-5 minutes, or until the sauce has thickened and the mushrooms are glazed. Stir frequently to prevent the sauce from burning.
  7. Remove from heat and garnish with chopped green onions and sesame seeds (if using).
  8. Serve immediately as a side dish or over rice.

Notes

For best results, use a variety of mushrooms to create a more complex flavor profile. Don't overcrowd the pan, as this will cause the mushrooms to steam instead of brown. Taste the miso glaze before adding it to the mushrooms and adjust the sweetness, saltiness, or acidity to your liking. If you don't have mirin, you can substitute it with a teaspoon of sugar dissolved in a tablespoon of sake or dry sherry. Store leftover mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving. A touch of chili garlic sauce can also be added to the glaze for an extra kick.