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There are not many side dishes that steal the show the way these garlic butter miso mushrooms do. I combine fresh mushrooms with miso paste and garlic to create a savory dish with a rich umami finish. The mushrooms take just 25 minutes from start to finish and are pan-fried to a gorgeous golden exterior with a tender center.
I love turning simple, often overlooked vegetables into something spectacular, as I do with these miso mushrooms. And if you enjoy the full-bodied miso flavor as much as I do, you have to try my vegan miso soup. I serve these mushrooms with all kinds of dishes, and have even enjoyed them on their own as a snack.
Cooking plant-based meals means using mushrooms in various ways. Usually, I make my vegan stuffed mushrooms, but those are better served as an appetizer. I created these miso mushrooms when I wanted a change from the standard baked or fried variety. Eventually, I found that all I needed was a hot pan and a simple miso butter mixture to make a difference. These mushrooms are so moreish that even my picky eaters love them.
Apart from being absolutely delicious, this garlic butter miso mushroom recipe is also nutritious. Mushrooms provide fiber and minerals, while miso is incredibly healthy and has been linked to all kinds of potential benefits, such as improved gut health and boosting the immune system.
I cook the mushrooms in a single layer so they brown instead of steaming, then add the miso mixture at the end, allowing it to envelop each piece without burning. This approach keeps the mushrooms tender and is very easy to follow, which I appreciate especially when making dinner on busy weeknights.
One strange reason I love this recipe is thanks to the dad jokes and puns that come out whenever I serve it. I have told my kids that eating mushrooms turns them into fun guys, ha, get it? Or that eating mushrooms in the morning is the breakfast of champignons. They did not get that one. Recently, I served these miso mushrooms with dinner, and my eldest loaded up their plate. They barely touched anything else and asked if they were full, then I was told: “Miso full, I don’t have mushrooms for anything else!” Ha! That is definitely one to beat. Make these miso mushrooms and see what kinds of jokes and puns you can come up with.
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🥘 Ingredients
These are the simple ingredients I use to build the signature savory flavor in my miso mushrooms:
Mushrooms: I use cremini, button, or oyster mushrooms with a firm texture.
Butter and olive oil: A mix of both helps the mushrooms brown.
Miso paste: I use white or yellow miso for a balanced flavor that is not too strong.
Garlic: Fresh garlic adds a sharp, savory base that complements the miso.
Lemon juice: I squeeze a small amount to brighten the final dish.
Chives: Freshly chopped chives add a bright finish.
🔪 How To Make
I make these miso mushrooms in a few simple steps while focusing on proper cooking technique:
Mix paste: I combine the butter, miso paste, garlic, lemon juice, and half of the chives in a bowl and mix until smooth.
Heat oil: Then I heat the oil in a large non-stick frying pan over a medium-high heat, and add the mushrooms once the oil is hot.
Cook mushrooms: I fry the mushrooms on a medium heat, stirring often, for 10-15 minutes until they are cooked through.
Stir in miso butter: Once fully cooked, I combine the mushrooms with the miso sauce in the pan.
Continue cooking: Then I cook the miso and mushrooms for 3-4 minutes, ensuring each piece is coated.
Add chives: I sprinkle the remaining chopped chives into the pan and stir them through.
Serve: I sprinkle the completed mushrooms with toasted sesame seeds and serve them warm.
My #1 Secret Tip for this garlic butter miso mushroom recipe is to avoid overcrowding the mushrooms when frying them. I prefer doing them in batches to avoid steaming, which hinders the browning process and could lead to a slimy texture.
Other Tips To Keep In Mind:
- Cut evenly: If I am using larger mushrooms and need to cut them, I make sure to keep the pieces uniform to ensure they cook at the same rate.
- Do not rinse the mushrooms: I clean my mushrooms with a damp paper towel, a soft cloth,h or with a mushroom brush. Rinsing or soaking them in water leads to excess moisture.
- Let mushrooms sit: After I add the mushrooms to the pan, I leave them undisturbed for a few minutes before stirring. This gives them time to develop a golden surface. Stirring too early releases moisture too quickly.
- Cut side down: If I am working with halved or sliced mushrooms, I place the cut side facing down in the pan first. This helps them brown more evenly, especially with larger varieties.
📖 Variations
These are 3 variations I have tried that do not alter the signature flavor of the miso mushrooms too much:
Vegan swap: I use vegan butter instead of regular butter to keep the recipe fully plant-based. A friend of mine uses olive oil and a bit of avocado oil for its high smoke point and gets fantastic results.
Roasted version: Instead of panfrying, I roast the mushrooms at 450F for about 20 minutes, then coat them in the miso mixture. This version works well when I do not feel like standing over the stove.
Soy boost: For a seriously strong savory flavor, I add 1 tablespoon of light soy sauce to the miso sauce. This is great when the mushrooms are being served with milder sides like rice or quinoa.
🍽 Serving Suggestions
These garlic butter miso mushrooms are fantastic in pastas or as toppings. I recommend throwing a few into a bowl of tahini pasta. The tahini and miso flavors together create an unforgettable combination. Or if you would like to have it as a breakfast dish, try it on top of my avocado toast with egg and tomato.
At home, I have added these mushrooms to my vegan broccoli pesto pasta, and watched my kids devour it and ask for more. I have also added it to leftover vegan fried rice for a quick lunchtime bowl meal for myself. But honestly, the flavor is so great that I like eating it with a side of vegan tartar sauce more than anything else.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover mushrooms in an airtight container in the fridge for up to 3 days.
Freezing: I do not freeze these mushrooms as the texture changes after thawing.
Reheating: To reheat, I place the mushrooms in a pan over low heat or in the microwave until warmed through.
❓Recipe FAQs
This happens when the pan is overcrowded or not hot enough. Mushrooms release moisture as they cook, and if there is not enough space, that moisture causes them to steam. I fix this by cooking the mushrooms in batches and making sure the pan is fully heated before adding them.
I like using baby portobello or cremini mushrooms as they have a firmer texture and stronger flavor. If I want a thick, meaty texture, I use king oyster or chanterelle. I would avoid delicate mushrooms like enoki or morel as they can break down too quickly.
Miso paste is naturally salty, and adding too much or using a stronger variety can overpower the dish. I balance it by adding a little more butter or a squeeze of fresh lemon juice to round out the flavor. Using white or yellow miso paste also helps keep the taste more balanced.
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📋 Recipe Card
Miso Mushrooms
There are not many side dishes that steal the show the way these garlic butter miso mushrooms do. I combine fresh mushrooms with miso paste and garlic to create a savory dish with a rich umami finish. The mushrooms take just 25 minutes from start to finish and are pan fried to a gorgeous golden exterior with a tender center.
Servings: 2
Calories: 253kcal
- My #1 Secret Tip for this garlic butter miso mushroom recipe is to avoid overcrowding the mushrooms when frying them. I prefer doing them in batches to avoid steaming, which hinders the browning process and could lead to a slimy texture.
- Cut evenly: If I am using larger mushrooms and need to cut them, I make sure to keep the pieces uniform to ensure they cook at the same rate.
- Do not rinse the mushrooms: I clean my mushrooms with a damp paper towel, a soft cloth, or a mushroom brush. Rinsing or soaking them in water leads to excess moisture.
- Let mushrooms sit: After I add the mushrooms to the pan, I leave them undisturbed for a few minutes before stirring. This gives them time to develop a golden surface. Stirring too early releases moisture too quickly.
- Cut side down: If I am working with halved or sliced mushrooms, I place the cut side facing down in the pan first. This helps them brown more evenly, especially with larger varieties.
Serving: 4oz cooked mushrooms | Calories: 253kcal | Carbohydrates: 13g | Protein: 10g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 738mg | Potassium: 781mg | Fiber: 3g | Sugar: 6g