Garlic Sesame Miso Mushrooms
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Meaty, earthy mushrooms are sautéd until golden, then coated in garlicky miso butter for the ultimate umami flavor. A drizzle of sesame oil makes this mushroom side dish unforgettable.
If you’re craving a mushroom side dish that’s packed with big flavor, these miso mushrooms are the way to go. I sauté whole mushrooms until golden, then coat them in a rich garlic miso butter that clings to every bite. The miso brings out a deep umami flavor that makes them taste like something you’d order at a restaurant, but they come together quickly right on your stovetop.
A final drizzle of sesame oil takes them over the top with a nutty finish that balances the savory richness. They taste amazing next to my coffee-rubbed steak or my slow-baked Asian salmon. This mushroom side dish is a showstopper that turns a simple meal into something truly memorable.
Ingredients notes
You only need a handful of 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.
- 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.
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!
Miso Mushrooms Recipe
Ingredients
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
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Recipe FAQs
Where do I find miso paste?
Miso paste is found in the Asian cuisine aisle of your supermarket. Some brands of miso paste are shelf-stable and can be found near the soy sauce or fish sauce. However, if you’re unsure, check with the staff, as some brands need to be refrigerated. You’ll also find it at Asian supermarkets or online.
How do I store leftover miso mushrooms?
Leftovers should be stored in an airtight container in the fridge for up to 4-5 days. We do not recommend freezing this recipe as the texture can change after thawed.
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.
More mushroom recipes
For more inspiration, check out all of my side dish recipes!
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.
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 tasty 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!