Miso Mushrooms (with Soy Sauce)
User Reviews
5.0
Miso Mushrooms (with Soy Sauce)
Make INSANELY delicious mushrooms with a simple handful of ingredients! These easy Miso Mushrooms (with Soy Sauce) are quickly sauteed until golden and smothered in delicious garlicky miso butter. It's a flavor-bomb side dish that'll satisfy vegetarians and carnivores with minimal effort!
Ingredients
Sauce
- 2 tablespoons low-sodium miso paste
- 2 tablespoons unsalted butter softened
- 5 garlic cloves minced
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons mirin
- 2 teaspoons honey
- 1 teaspoon rice vinegar
Ingredients
- 16 ounces cremini mushrooms
- 1/2 teaspoon salt
- few chives finely chopped, optional for garnish
Instructions
- In a mixing bowl, combine the sauce ingredients. Set aside.
- Heat a large pan on medium-high heat then add about 2 tablespoons of oil. Add mushrooms and season with salt to help them release more moisture. Cook for a couple of minutes, or until they just start to soften but are still firm in the middle.
- Pour in the miso butter and combine with the mushrooms. Allow them to sit untouched for a few minutes to brown and caramelize. You’ll know they’re done when the mushrooms are tender and they’re coated with golden bits of garlicky miso butter. Garnish with freshly chopped chives, then serve immediately and enjoy!
Notes
- you can swap them out with button or thinly cut king oyster mushrooms. No matter which you choose, just make sure they’re fresh - key tips below!
- You can easily find it at your local Asian or Japanese market in the refrigerated section. There's a wide variety you can choose from, but for this recipe, I'm using low-sodium yellow miso paste. It’s mild and blends beautifully with butter and mushrooms!
- Quick Prep vs Faster Cooking Time
- Choosing the BEST Mushrooms:
- Size Matters:
- Fine Line Between Caramelized & Burned:
- Mushrooms: you can swap them out with button or thinly cut king oyster mushrooms. No matter which you choose, just make sure they’re fresh - key tips below!
- Low-Sodium Miso Paste: You can easily find it at your local Asian or Japanese market in the refrigerated section. There's a wide variety you can choose from, but for this recipe, I'm using low-sodium yellow miso paste. It’s mild and blends beautifully with butter and mushrooms!
Key Tips:
Quick Prep vs Faster Cooking Time: Cook your cremini mushrooms whole for quick prep with a fuller bite or cut them in half for more golden surfaces and a quicker cooking time. Both are delicious! Choosing the BEST Mushrooms: Go for fresh mushrooms that are firm, similar in color, and have tightly closed gills. Avoid mushrooms with dark spots, widely opened gills, or a slippery texture because they're no longer fresh. Size Matters: Whether you keep your mushrooms whole or halved, they need to be about the same size so they finish cooking at the same time and have a uniform texture. No one likes a mixture of raw and mushy mushrooms! If some look a little big, cut them in half. Fine Line Between Caramelized & Burned: Miso is a magical ingredient that adds incredible flavor, but it also burns easily! Once you add it to the pan, keep an eye on it so that it caramelizes, but doesn't burn.
- Quick Prep vs Faster Cooking Time: Cook your cremini mushrooms whole for quick prep with a fuller bite or cut them in half for more golden surfaces and a quicker cooking time. Both are delicious!
- Choosing the BEST Mushrooms: Go for fresh mushrooms that are firm, similar in color, and have tightly closed gills. Avoid mushrooms with dark spots, widely opened gills, or a slippery texture because they're no longer fresh.
- Size Matters: Whether you keep your mushrooms whole or halved, they need to be about the same size so they finish cooking at the same time and have a uniform texture. No one likes a mixture of raw and mushy mushrooms! If some look a little big, cut them in half.
- Fine Line Between Caramelized & Burned: Miso is a magical ingredient that adds incredible flavor, but it also burns easily! Once you add it to the pan, keep an eye on it so that it caramelizes, but doesn't burn.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 50g | |
| Calories | 227kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 1450mg | 60% |
| Potassium | 1107mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5.0
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