Miso Glazed Mushrooms Recipe (Perfect on toast)

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This Miso Glazed Mushrooms recipe is a tried-and-true favourite, guaranteed to deliver delicious results. These umami-packed mushrooms are a ridiculously easy recipe to make and are ready in under 30 minutes, making them the ideal weeknight side dish. Think tender button mushrooms coated in a rich, savoury, and subtly sweet glaze. They’re so good, they might just convert even the most dedicated mushroom hater! Find more delicious side dish inspiration here.

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😋 Why you’ll love this recipe!

Why You’ll Love These Miso Mushrooms:

Packed with Umami: That savoury, addictive miso flavour is irresistible!
Quick & Easy: Ready in under 30 minutes, perfect for a weeknight side.
Versatile: Delicious served over steamed rice, on toast, or as part of a larger meal.
Seriously Satisfying: These mushrooms have a ton of flavour, they might just turn a mushroom hater into a mushroom lover!

📝 Ingredient notes

Mushrooms (400g): I’m using basic button mushrooms here, but feel free to experiment. The type of mushroom doesn’t really matter. Try varieties like chestnut mushrooms (cremini mushrooms in the U.S.), oyster mushrooms or even shiitake mushrooms. All different varieties will work!

Olive Oil (1 tbsp): A good quality olive oil is best for getting those mushrooms nicely browned.

White Miso Paste (1 tbsp): This is where all that amazing umami flavour comes from. It’s what makes these miso mushrooms so addictive! Feel free to use yellow miso, or red miso paste but it will change the profile of the dish.

Light Soy Sauce (1 tbsp): Adds a touch of salty depth to the glaze. If you don’t have soy sauce, tamari would work fine too.

Mirin (1 tbsp): A touch of sweetness to balance the savoury miso.

Garlic (2 cloves): Because everything’s better with garlic! Fresh garlic cloves, minced.

Sesame Oil (2 tsp): Just a touch for that lovely nutty aroma and helps to bring out that umami taste that is the base of the dish.

Black Vinegar (1 tbsp): Can also be swapped out for rice vinegar, apple cider vinegar, or even lemon juice – whatever you have on hand! Adds a tangy complexity that takes the glaze to the next level.

🥣 How to make this miso mushroom recipe

Prep Mushrooms and Garlic: Start by removing any woody bits from the mushroom stems (if there are any). Then, slice your button mushrooms about 1/2 cm (3/16 inch) thick. Finely mince the garlic and set it aside for now.

Make the Miso Glaze: This is super simple! Just whisk together the white miso paste, light soy sauce, mirin, sesame oil, and black vinegar in a small bowl until the miso is fully dissolved and you have a smooth glaze. You can do this now or while the mushrooms are cooking, if you’re a multi-tasking master.

Sauté the Mushrooms: Heat half of the olive oil in a non-stick frying pan over medium heat. Once shimmering, add the sliced mushrooms. It’s okay to pile them high—they’ll cook down significantly. Keep the mushrooms moving as they start to release their water. Once the water has cooked out, add the remaining olive oil and continue cooking until the mushrooms are golden brown. Add the minced garlic and cook for a couple of minutes more until fragrant.

Glaze and Serve: Turn off the heat and pour the miso glaze over the mushrooms. If you’re using a pan that retains heat well (like my carbon steel pan), the glaze will thicken and become glossy as you stir it into the mushrooms. If your pan doesn’t hold heat as well, you might need to turn the heat back on low to help the glaze thicken to your liking. Serve these miso glazed mushrooms immediately.

🎨 Potential variations

Seed Sprinkle: Sprinkle some toasted sesame seeds over the finished dish for added nutty flavour and crunch.
Green Onion Garnish: Thinly slice some green onions (spring onions) or chives and sprinkle them over the top for a pop of fresh flavour.
Herby Infusion: Fresh herbs like thyme add a wonderful aromatic dimension to these miso glazed mushrooms. Try stirring in some fresh thyme just before serving.
Peppery Kick: For a touch of heat, add a pinch of freshly cracked black pepper to the finished dish.

Miso Glazed Mushrooms With cutlery portrait

🍽️ How to use these Miso Glazed Mushrooms

Over Rice: A simple and satisfying meal with steamed rice and some goughugang tofu
With Noodles: Delicious with our upcoming Creamy Ramen.
As a Side Dish: Perfect with Pad Thai, Firecracker Tofu, or Spicy Korean Ramen.
In Stir-fries & Salads: Add them to stir-fries or salads for extra flavour and texture (especially our Super Healthy Vegan Rice Salad, or even in tacos with Vegan Chicken or Vegan Mince.

🤔 Frequently asked questions

What’s the best way to store leftover miso glazed mushrooms?

Store them in an airtight container in the fridge for up to 3 days.

Can I use different types of mushrooms?

Absolutely! While this recipe uses button mushrooms, feel free to experiment with other varieties like shiitake, oyster or chestnut/cremini baby portobello, or even portobello mushrooms.

What can I substitute for black vinegar?

Rice wine vinegar, apple cider vinegar, or lemon juice all make great substitutes.

Can I make these mushrooms ahead of time?

While they’re best served fresh, you can make the miso glaze ahead of time and store it in the fridge. Just reheat the glaze gently before adding it to the cooked mushrooms.

What is mirin and where can I find it?

Mirin is a sweet Japanese rice wine used in cooking. You can usually find it in the Asian aisle of most supermarkets or at Asian grocery stores.

If you try this recipe, let me know what you think!

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