Savoury, delicious roasted miso mushrooms. With just 7 ingredients, this mushroom recipe is guaranteed to please. A mix of mushrooms are first lightly oven-roasted and then tossed in an umami-rich miso sauce, which caramelised and infuses the mushrooms with flavor as they continue to roast. Once tender they are tossed with green onion and then served over a bed of steamed rice. Together with your favourite steamed greens, this Japanese inspired side dish makes for a satisfyingly delicious main meal.
And for even more of a flavour bomb, you can serve this miso mushroom bowl with a little extra soy sauce and some sriracha chili sauce drizzling on top. Recommended!
Mushrooms: I like to use a mix of mushrooms. Something like 150 g beech mushrooms, 200 g cremini mushrooms, 100 g king oyster mushrooms and 50 g shiitake. Oyster mushrooms also work really well. Since shiitake mushrooms are quite strong in flavor, I like to use less of them.
White miso (shiro miso) paste: White miso has a mild, nutty sweetness and is great for marinades, dressings, glazes, and light sauces. It has a shorter fermentation time than red miso (commonly used for soups) but it’s delicate flavor still packs a lot of umami richness.
Olive oil: I prefer the flavour of olive oil for all my cooking and use a good quality oil that is also suitable for high temperatures.
Sesame oil: Sesame oil gives this dish a toasty, nutty flavour. Pure sesame oil is used here, not toasted sesame oil, which is heat sensitive and best used for dressings.
Garlic and green onions: Both add extra flavor, while green onion also adds a little spark of colour.
Soy sauce: Use Japanese soy sauce, it simply tastes best. If you want the sauce to be gluten-free, use tamari instead.
Sugar: Muscovado sugar, just a little, gives the sauce a little extra depth of flavor and balances out the saltiness of the soy sauce perfectly.
How serve roasted mushrooms in miso sauce
My favourite way to enjoy miso mushrooms is with steamed rice (jasmine or short-grain brown rice) and some steamed broccoli (or bimi), spinach or beet greens. However, you could also serve this mushroom recipe over a bed of ramen noodles, mashed potatoes, or even a grilled steak.
If you like this mushroom recipe, you might also like:
- Japanese Mushroom Donburi (Rice Bowl)
- Roasted Japanese Eggplant with Tahini Sauce
- Udon Noodle Mushroom Stir Fry (Yaki Udon)
- Miso Roasted Carrots and Parsnips
- Yakitori Chicken (Japanese Grilled Chicken Skewers)
Roasted Miso Mushrooms
For the roasted mushrooms:
- 500 g mixed mushrooms e.g. a mix of beech, shiitake, king oyster, and cremini mushrooms), brushed clean and sliced into large chunks, small ones kept whole
- Olive oil
For the miso sauce:
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 1 teaspoon sesame oil
- 2 tablespoons white miso paste (shiro)
- 4 tablespoons water, divided
- 1 teaspoon muscovado sugar
- 1 tablespoon soy sauce
- sea salt and freshly ground black pepper, to taste
- Rice and steamed broccolini
- sriracha chili sauce and soy sauce
Preheat the oven to 425°F/220°C (200°C fan-assisted).
Drizzle a medium roasting pan with a little olive oil. Add the mushrooms to the roasting pan, and toss to coat with a little of the oil. Transfer to the reheated oven and roast for 10 minutes. Remove and set aside.
Meanwhile, in a small bowl, add the miso dressing ingredients (garlic, oils, soy sauce, miso, 3 tablespoons water, sugar, salt, and pepper). Whisk until fully combined.
Pour the miso sauce over the mushrooms and stir to combine. Bake for an additional 15-20 minutes, stirring once or twice, until the mushrooms are tender.
Stir in 1-2 more tablespoons of water to loosen up the sauce, along with the green onions. Roast for an additional minute before removing and serving into bowls with the rice and steamed broccolini.
Serve with soy sauce and sriracha chili sauce, for drizzling on top. Enjoy!
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