Miso Glazed Mushrooms
If someone thinks they do not like mushrooms, this is the dish I would make to change their mind. These miso glazed mushrooms are deeply savory, glossy, and just a little sweet, with the kind of flavor that makes you forget you are eating something simple.
The key here is treating mushrooms the way you would treat a good piece of meat. High heat, patience, and letting them actually brown. That hard sear is what gives them the perfect texture. Meaty, caramelized, and never soggy. Once they are beautifully golden, the miso glaze goes in and everything starts to come together.
White miso brings that deep umami flavor without being overwhelming. Butter adds richness, soy sauce and mirin bring salt and balance, honey adds just enough sweetness, and a splash of rice wine vinegar keeps the glaze from feeling heavy. As it reduces, it turns sticky and glossy, clinging to every mushroom in the best way.
These are perfect as a side dish, a topping for rice or noodles, or honestly just eaten straight from the pan. Simple ingredients, bold flavor, and a texture that will win over even the most stubborn mushroom skeptics.
Enjoyyy! ❤️
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🧾 Ingredients 🧾
1 tablespoon neutral oil
1 and 1/2 tablespoons white miso
2 tablespoons unsalted butter, melted
4 garlic cloves, finely minced
1 tablespoon low sodium soy sauce
1 tablespoon mirin or mirin cooking wine
1 tablespoon honey
1 teaspoon rice wine vinegar
16 ounces mushrooms, cleaned and destemmed
Chives for garnish
Tip:
Miso is naturally salty. Using unsalted butter and low sodium soy sauce is important to keep the glaze balanced and prevent the dish from becoming overly salty.
👨🍳 Instructions 👨🍳
1) Clean the mushrooms by wiping them gently with a lightly damp paper towel. Remove the stems if desired. Cut the mushrooms in half or into quarters depending on their size so they cook evenly.
2) In a mixing bowl, combine the melted unsalted butter, white miso, minced garlic, soy sauce, mirin, honey, and rice wine vinegar. Mix thoroughly until the miso is fully dissolved and the sauce is smooth. Set aside.
3) Place a large sauté pan over medium high heat and add the neutral oil. Heat the oil until it begins to shimmer and ripple. The pan should be very hot before adding the mushrooms.
4) Add the mushrooms to the pan and gently toss once to coat them in the hot oil. Spread them into an even layer, then leave them undisturbed for one to two minutes to allow browning. Stir, spread again, and repeat this process, letting the mushrooms sit and caramelize between stirring, for a total cooking time of about six minutes.
5) With the pan still over medium high heat, pour the prepared miso glaze over the mushrooms. Toss gently to coat. Continue cooking for three to five minutes, stirring occasionally, until the sauce reduces slightly and clings to the mushrooms with a glossy finish.
6) Remove from the heat and serve hot. Garnish with finely chopped chives or green onions if desired.
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