Make INSANELY delicious mushrooms with a 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!
Mushrooms are SO underrated! They’re great when serving vegetarians and hardcore carnivores because they have such a “meaty” texture. And can we all agree that butter just makes everything better? I mean, can you name one thing that it doesn’t elevate?
Yeah, me neither.
So, salty and creamy miso butter?? Yeah… you have a flavor bomb ready to explode! My meat-loving husband, Josh, doesn’t like mushrooms – like at all. But this is the ONLY way he’ll eat it!
I promise, these Miso Butter Mushrooms are a crowd-pleaser!
You can serve these Miso Butter Mushrooms as a “meaty” main or irresistible side dish. They’re also great for meal prepping for his lunches with Korean Braised Tofu and Sauteed Spinach. They’re done in under 30 minutes!
If you love miso butter, make sure to check out my Pan-Fried Salmon Fillets with Miso Butter. It’s SO tender with crispy salmon skin – SO good!
🥘 Ingredients
Throwing together this simple Miso Mushroom recipe may be dismissively easy, but don’t underestimate simplicity. Mix together that miso butter then take a little whiff – you’ll be drooling… Yeah, it’s THAT amazing!
- Mushrooms: For this recipe, I’m using cremini mushrooms, because they have a dense “meaty” texture and you can easily find them at any grocery store. If it’s an off day at the store, 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!
- Unsalted Butter: The miso paste and soy sauce are already salty, so the additional salt from the butter isn’t needed.
- Low-Sodium Soy Sauce: Hope you see a pattern! Low-sodium gives you more control over the saltiness.
- Mirin: Mirin is a common Japanese cooking rice wine and is also easily found in Asian markets or on Amazon.
- Honey: Sweet and salty is the best combo ever! Including this recipe. I don’t have much of a sweet tooth, so if you prefer it sweeter – go for it!
- Rice Vinegar: A little hit of acid cuts through the richness of the butter and balances out the honey.
🔪 Instructions
Here’s how to make Miso Mushrooms super quick and easy!
In a small bowl, mix together softened butter with the salty miso paste, soy sauce, garlic, mirin, rice vinegar, and a touch of honey.
Heat a large pan with a bit of oil, then toss in the mushrooms. Sprinkle just a pinch of salt to help bring the moisture out of the mushrooms. You don’t want to add too much, otherwise, they’ll be way too salty.
Cook for a minute or two, or until they just start to soften.
Pour in the miso butter, mix, then allow them to brown. You’ll know the mushrooms are ready when they’re golden, tender, and have soaked up all of that miso butter goodness!
Pour in miso butter & for a few minutes, or until mushrooms are golden, tender, and absorbed the miso butter.
You’ll know they’re done when the mushrooms are golden, tender, and have absorbed the miso butter.
👩🏽🍳 Key Tips
- 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.
- 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!
- 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.
⏲️ Storage & Reheating
Store any leftovers in an airtight container for up to 3 days.
Reheat them on the stovetop on a lightly oiled pan or in the microwave until the butter melts and mushrooms become warm.
💭 Recipe FAQs
🥗 What to Serve with Miso Mushrooms
The beautiful thing about this easy vegetable dish is that it’s so versatile and can go well with just about any protein.
Let’s get cooking!
Get into my secret stash of Goody-Packed Newsletters with meals planned for you & time-saving tips! Want step-by-step videos of how to make my recipes too? I gotchu over at my youtube channel. Aight, enough chatting, more eating!
Miso Mushrooms (with Soy Sauce)
Watch How to Make It!
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
- 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.
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
This was delicious!! Only changes I made were cutting the garlic back to 2 cloves and I used a mix of mushrooms from the farmers market. Fabulous!
Aww thanks so much for your feedback, Heather! So glad you enjoyed it 🙂
fabulous. delicious. easy. yum.
everyone loved this dish… paired well with quinoa and rice and eggs for brunch. i would add a touch more mirin as mine came out a little thick, AND still absolutely delicious… also probably better with the little button mushrooms. The ones we had were larger so were cut into 1/4s. Thank you for your recipe.
Aww yay! So glad you enjoyed them jojoma! Thank you SO much for trying & sharing your feedback ☺️