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We have something special for you: miso mushrooms! Meaty, earthy mushrooms are slathered in a umami-rich and flavorful miso butter and sautéed to savory perfection. The rich and complex umami of miso paste melds into the mushrooms, adding delicious depth. They're the perfect savory side dish, topping for noodles or salads, or as a veggie meal all on their own!
More room for mushrooms? Make these garlic bacon mushrooms next!
Sauté some little button mushrooms, slather them in an easy-to-make miso butter sauce, then never want to eat anything else ever again! We think the reason miso with mushrooms works so well is that both ingredients have an umami taste, giving the dish synergy. The saltiness from the miso melds well with the earthiness of the mushrooms, adding complexity and richness that make it the perfect savory dish.
You only need a handful of wholesome ingredients to make this drool-worthy dish! Miso is such a distinct and flavorful ingredient that it adds loads of flavor without needing to use half your pantry, and you won't need to add salt! Gather these items:
- Mushrooms: Button or cremini mushrooms work great in this recipe. Mushrooms are nutritious! They're low in calories but high in nutrients, like fiber, vitamins, and minerals.
- Miso paste: Opt for a darker miso, either brown or red, as the flavor is richer.
- Other ingredients: Oil, butter, garlic cloves, and sesame oil.
How to make miso mushrooms
This earthy, savory, umami-rich dish is as easy as it is delicious. Simply mix some softened butter with miso and garlic, let it melt over the mushrooms in a pan, and enjoy! It takes only ten minutes of prep time. This is how it's done:
- Cook mushrooms: Sauté some button or cremini mushrooms over medium-high heat until they're brown all over.
- Miso garlic butter: Mix some miso and garlic into softened butter, then plop it into the pan, letting it melt its way over all the mushrooms. It'll even caramelize a little after a couple of minutes and get extra flavorful.
- Serve: Drizzle a little sesame oil over top and dig in.
What does miso taste like
Miso is a traditional Japanese seasoning made from fermented soybeans. The taste of miso does vary depending on the type you get: what color it is, what soybeans or grains have been used, and the fermentation process. Generally speaking, miso has a savory, salty, and umami-rich flavor with a bit of an underlying tang. It's been described as toasty or slightly nutty, but it has its own distinct flavor.
Lighter miso, like yellow or white miso paste, tends to be milder and a little sweeter, and darker miso, like brown or red miso, has a richer and more robust taste. This recipe opts for red or brown miso, as it beautifully complements the earthiness of the mushrooms.
Variation: miso mushroom pasta
Miso with mushrooms works with other recipes, too! If you'd like to bulk out your miso mushroom dish to make a delicious pasta, it's as simple as adding some pasta and more liquid! It makes a delicious vegetarian dinner.
- Boil your favorite pasta noodles
- Cook the miso mushrooms as per the recipe. As you're finishing them, add reserved pasta water, or a little milk or cream if you like a creamier finish, and let it reduce slightly.
- Add the cooked noodles, a spoon of yogurt, fresh minced parsley, a crack of black pepper, grated parmesan, tossing to coat. You can also swap out the parsley for seaweed flakes.
What to serve with miso mushrooms
There are a few ways to enjoy miso butter mushrooms: as a side dish, on top of something as part of a meal, or as the main star of the show!
- Side dish: Miso mushrooms work as a side dish beside heartier proteins, or with Asian-inspired mains. Serve beside bourbon steak, next to honey lemon chicken, or with teriyaki salmon.
- In a recipe: Add them to an Asian noodle salad, stir them through a risotto, in a salad, in breakfast tacos, in wraps, or as a pizza topping.
- Star of the show: Eat them straight from the pan, on a bed of fluffy basmati rice or cauliflower rice to soak up the flavorful sauce! Add some sliced green onion and a sprinkle of sesame seeds. You can also pop them atop rice noodles, or enjoy on toast. If you want to add greens to the plate, whip up some sauteed bok choy while your pan is hot!
Where do I find miso paste?
Miso paste is found in the Asian cuisine aisle of your supermarket. Some brands are shelf-stable, so you'll see it near the soy sauce or fish sauce, however some brands of miso paste need to be refrigerated, so check with the staff if need be. You'll also find it at Asian supermarkets or online.
How do I store leftover miso mushrooms?
Storage of leftovers should be in an airtight container in the fridge for up to 2-3 days. We do not recommend freezing this recipe as the texture can change slightly after you thaw them out.
Can I make miso mushrooms vegan, dairy-free, or gluten-free?
Sure, simply use your favorite vegan butter in place of the regular butter to make it vegan or dairy-free.
To ensure the recipe stays gluten-free, refer to the label on your miso paste to double-check it is gluten-free. White miso is often gluten-free.
Can I use other types of mushrooms?
Sure! Button and cremini work well as they are readily available and have a good, meaty texture. If you'd like to use other varieties, the flavors will work just as well. Try shiitake mushrooms, chestnut mushrooms, king oyster mushrooms, or portobello mushrooms.
- 1 tablespoon oil
- 2 lbs. button or crimini mushrooms (see notes)
- 3 tablespoons softened butter (vegan butter, if needed)
- 2 tablespoons miso paste (gluten-free, if needed)
- 2 cloves garlic (very finely minced)
- 1 teaspoon sesame oil
- Heat the oil in a large frying pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are brown all over, about 15 minutes.1 tablespoon oil, 2 lbs. button or crimini mushrooms
- While the mushrooms are cooking, make the miso butter. Mix the softened butter with the miso paste and garlic cloves.3 tablespoons softened butter, 2 tablespoons miso paste, 2 cloves garlic
- When the mushrooms are cooked, add the miso butter to the pan and cook the mushrooms for two minutes more. Drizzle the sesame oil over the mushrooms and serve right away.1 teaspoon sesame oil
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.