{"id":80753,"date":"2023-07-15T19:30:41","date_gmt":"2023-07-15T17:30:41","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=80753"},"modified":"2025-12-10T12:58:45","modified_gmt":"2025-12-10T11:58:45","slug":"roasted-miso-mushrooms","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/roasted-miso-mushrooms\/","title":{"rendered":"Roasted Miso Mushrooms"},"content":{"rendered":"

Savoury, delicious roasted miso mushrooms<\/strong>. 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.<\/p>\n

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!<\/p>\n

\"Ingredients
\nIngredients for miso mushrooms<\/h2>\n

Mushrooms:<\/strong> 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.<\/p>\n

White miso (shiro miso) paste:<\/strong> White miso<\/a> 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\u2019s delicate flavor still packs a lot of umami richness.<\/p>\n

Olive oil:<\/strong> I prefer the flavour of olive oil <\/a>for all my cooking and use a good quality oil that is also suitable for high temperatures.<\/p>\n

Sesame oil:<\/strong> 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.<\/p>\n

Garlic and green onions:<\/strong> Both add extra flavor, while green onion also adds a little spark of colour.<\/p>\n

Soy sauce:<\/strong> Use Japanese soy sauce, it simply tastes best. If you want the sauce to be gluten-free, use tamari instead.<\/p>\n

Sugar:<\/strong> Muscovado sugar, just a little, gives the sauce a little extra depth of flavor and balances out the saltiness of the soy sauce perfectly.<\/p>\n

\"Mixed<\/p>\n

\"Roasted<\/p>\n

\"Roasted<\/p>\n

How serve roasted mushrooms in miso sauce<\/h2>\n

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<\/a>. However, you could also serve this mushroom recipe over a bed of ramen noodles, mashed potatoes, or even a grilled steak.<\/p>\n

\"Ger\u00f6stete\u00a0Pilze\u00a0Rezept<\/p>\n

If you like this mushroom recipe, you might also like:<\/h2>\n