Japanese Miso Mushrooms
Indulge in the savory umami of Japanese Miso Mushrooms, a quick and flavorful dish featuring a medley of mushrooms coated in a rich, sweet, and tangy miso glaze, perfect as a side or main.
Equipment
- small bowl
- whisk
- large skillet or wok
Ingredients
Main
- 1 lb mixed mushrooms (cremini, shiitake, oyster, or a mix)
- 2 tablespoons white (shiro) miso paste
- 1 tablespoon mirin (sweet Japanese rice wine)
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon granulated sugar (or maple syrup)
- 1 teaspoon freshly grated ginger
- 1 garlic minced
- 1 teaspoon toasted sesame oil
- 1 tablespoon vegetable oil (or olive oil) for sautéing
Garnish (Optional)
- Sesame Seeds
- Green Onions
Instructions
Preparation
- If using shiitake, remove tough stems and slice larger mushrooms into bite-sized pieces.
- Whisk together miso paste, mirin, soy sauce, sugar, grated ginger, minced garlic, and toasted sesame oil in a small bowl until smooth to create the miso glaze.
Cooking
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add mushrooms to the hot skillet in a single layer and cook without stirring for 3-4 minutes until browned, then stir and cook for 3-5 more minutes until tender and golden.
- Reduce heat to medium, pour the miso glaze over the mushrooms, and stir continuously for 1-2 minutes until the glaze thickens and coats the mushrooms.
Serving
- Remove from heat immediately and garnish with toasted sesame seeds and sliced green onions if desired.
Notes
Adjust sweetness to taste by adding more sugar or maple syrup. For a spicier kick, add a pinch of red pepper flakes with the glaze.