Sesame Garlic Miso Butter Mushrooms
These Sesame Garlic Miso Butter Mushrooms should really be called The Best Mushroom Recipe Ever. They're insanely delicious and super easy to make. Everyone at your table will LOVE them!
Calling all mushroom lovers! I've made us the best mushrooms EVER and I can't wait to share them with you. These are Sesame Garlic Miso Butter Mushrooms and they are everything.
Saute some little button mushrooms, slather them in an easy to make miso butter sauce, then never want to eat anything else. ever. again.
We love these as a side with a juicy steak. Cause ya, steak and mushrooms for the win. BUT … there's so much umami amazingness going on here that they also make an incredible vegetarian main course. I mean, can you think of a meatier vegetarian dish than miso butter mushrooms? Ya, me neither.
So freaking good!
See that miso butter up there? That stuff is magic. If value was measured in flavor, miso butter would be worth more than gold.
It couldn't be any easier to make. Mix some softened butter with miso and garlic and you'll make yourself some miso butter. Once you have it, put it on everything. But start with these Miso Butter Mushrooms.
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Your Sesame Garlic Miso Butter Mushrooms game plan:
→ Saute some button or crimini mushrooms until they're brown all over.
→ Mix some miso and garlic into softened butter.
→ Scoop that butter into the pan and let it melt its way over all the mushrooms. It'll even caramelize a little after a couple of minutes and get extra flavorful.
→ Drizzle a little sesame over top and dig in.
See how easy that was? Sesame Garlic Miso Butter Mushrooms for the win!
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More delicious Mushroom Recipes:
- Garlic Bacon Mushrooms
- Grilled Garlic Butter Mushrooms
- Chorizo Stuffed Mushroom Caps
- Pan Fried Chicken and Mushrooms
- Cauliflower ‘Polenta' with Mushrooms and Hazelnuts
- Magic Mushroom Sauce
Sesame Garlic Miso Butter Mushrooms
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 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
Instructions
- 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
Fabulous! So tasty. You will be instantly transported to a Japanese restaurant! J
These worked out great! I stir fried some greens in the mushroom pan after they were done (with a splash of water and squeeze of lemon), and served it all with flat rice noodles, sliced spring onions and coriander.
Hi Kristen! Is ghee an acceptable substitute, or do you need the spreadable consistency of butter? Maybe coconut oil? Been on a paleo stint, and would love to make these so much! Miso is my spirit animal.
I think ghee would definitely work. Sadly, miso is not considered paleo, though. But I love it so much that I keep eating it, even though I largely eat paleo, too. 🙂
Oh boy, that one completely slipped me ??I keep forgetting about soy. I’m more lax with condiments too, so I will give it a go with ghee regardless. Thanks so much!
Haha no problem! I totally blank on things like that sometimes, too. If you’re not super strict, I would totally recommend making these. You’ll love them!
I have made these 3 times already. They are delicious!
That’s fantastic!
Yummy Thank you! This recipe I served with Portabella mushrooms and Black Cod. Delicious!
What a great dinner! Thank you for coming back to comment!
Do you think this would be good with the addition of peanuts? I’m trying to add some protein for my vegetarian friends who don’t eat cheese!
Peanut could be really good! Walnuts or almonds would work well too. Maybe even mixing in some chickpeas? I think they would get coated in the miso butter too which would make them really tasty. 🙂
I just made these and am eating them over seitan “steaks” and they’re perfect! I used Earth Balance vegan butter and white miso. 🙂
I’m so happy you love them!!
I’m so happy I found your recipe! We served them beside steak and a salad and they were the star of dinner. Will make them again!
Steak and mushrooms for the win!
I think that these were an oily. nasty tasty mess. I love mushrooms and miso but this did not work for me at all.
I’m sorry to hear the recipe didn’t work for you. At least you still found them tasty. ?
white miso works great, I like the milder flavor of white. And is it toasted sesame oil or raw sesame oil?
I always use toasted sesame oil. More flavor!
You say “3 tablespoons butter, divided” – but then you mix ALL the butter with the miso. So why “divided”? Typo?
You’re right, they never make it out of the pan!
I love it!!!
Hi Kristin, I have the liquid miso. Do you think that would work as well as the paste?
I’ve honestly never cooked with liquid miso before so I’m not familiar with how it works.
These are the best mushrooms ever! And I don’t say that lightly. Made the recipe exactly as is and they’re seriously like crack. Crack mushrooms is what you should have called them. 🙂
Hahah that would have been a way better title!
these look amazing, making them tonight! would chickpea miso work? what type of miso do you use? thank you, love your recipes and site!
To be honest, I’ve never heard of chickpea miso. Now I’m really curious! If it’s similar to regular miso then I’m sure it will work just fine. I usually use brown miso but red miso works great, too. 🙂
chickpea miso is also what i would use. it’s wonderfully healthy and soy-free for those avoiding. it has all of the big umami flavor of soy miso, but a bit subtler and less salty in some ways? i’ll try it with the chickpea miso too and report back.
I’d love to hear how it goes!