Garlic Butter Miso Mushrooms (2024)

Miso mushrooms are the umami hit you’re looking for! These tasty morsels are a perfect snack or side dish, ready to present you with a ton of flavor.

Mushrooms are one of the most versatile ingredients there is. Whether you are looking for a meaty main dish, adding them to soup, or just wanting a snack, there’s nothing much like them. They can take on other flavors well or have their own strong kick.

And you know what mushrooms go SO well with? Miso.

Miso is a great ingredient to keep on hand, and it’s also very healthy as a fermented food. So when you throw together miso and mushrooms, the result is…game-changing. If you’re looking for the perfect miso mushroom recipe, let’s cook!

Ingredients for Miso Mushrooms

These Asian-inspired ingredients might be new to you, but I highly recommend keeping them in your pantry. They can be used in so many ways and will open up your tastebuds to new flavors!

• Mushrooms: I like to use button or baby portobello the most here, but almost any type of mushroom works well.
• Miso Paste: Fermented soybeans are the biggest umami buster here. This salty component pairs nicely with everything else. Don’t have miso? Here are some easy miso substitutes.
• Butter: Butter is the perfect touch for a smooth and silky glaze.
• Garlic: You can never have enough dishes with garlic!
• Rice Vinegar: One of my favorite types of vinegar! A quick hit of this acidic ingredient brings all the elements together and allows the flavors to play nicely. (Can’t find it? Rice vinegar substitute ideas here!)

How to make Miso Glazed Mushrooms

Step 1: Prep Mushrooms
Clean the mushrooms well (a damp paper towel or clean veggie brush works wonders!) and halve any that are too big for a single bite.

Step 2: Cook Mushrooms
Add mushrooms to hot oil in a saucepan. You’ll want to stir often to allow the mushrooms to release all their excess water. Once they do, they will begin to brown – and that’s what we’re looking for!

Step 3: Add Flavors
Add miso, butter, and garlic – and stir until the garlic is softened and fragrant. The butter will help everything keep moving.

Step 4: Finish
Remove the pan from the heat, and toss in the rice vinegar. Immediately scrape up any of the amazing brown bits of flavor in the bottom of the pan and stir them in. Serve and enjoy!

Recipe tips

Fungi: Button or crimini are my favorites here. Did you know crimini is just another name for baby portobello? These hold their shape well when cooked and have a mild enough flavor to let the umami sauce shine. Looking to try something new? Oyster mushrooms are heavenly here!

Patience: Mushrooms are chock full of water, so cooking takes a bit of time. We want that delicious browned flavor and texture to appear, which means letting the water escape and evaporate first.

Craving that Glaze

Enjoy these mushrooms on their own or serve up an entire meal.

• Kimchi Udon Noodles are a great little nest for these mushrooms.
• Thai Cucumber Salad is great because I love to pair a cold dish with a hot one.
• Truffle Mac and Cheese may not be Asian-inspired, but the strong flavors of truffle and miso would be a wonderful hit to the senses.
• Vegan Beef And Broccoli makes this a full takeout-inspired feast!