These Creamy Vegan Miso Mushrooms are dairy-free and delicious. A 30-minute mushroom dish that’s saucy and savory, rich and satisfying, vegan and gluten-free? Not too good to be true! This easy recipe is just what mushroom lovers are craving…and guess what? No butter is needed!
New to Miso? It’s the secret ingredient in so many dairy-free recipes because it adds depth of flavor and that umami taste satisfaction vegan recipes need. Here are more delicious recipes that use miso to use up the rest of the container.
Ingredients and Substitutions
- Mushrooms: Cremini Mushrooms (also known as baby portobello) are my favorite mushroom variety to use with this miso sauce and they’re also much less expensive than shitake, king oyster or chestnut.
- Miso paste: I like to use mellow white miso paste in this recipe because it’s not overpowering. Yellow miso paste , red miso paste also work well. South River Miso makes miso from other types of grains and legumes and I particularly like their chickpea miso, as a great option if you can’t use soy products.
- Mirin: This sweet cooking wine is often used in Asian dishes, particularly Japanese cooking and likely sold at your local grocery store. You can also find Mirin at Amazon, or substitute sake, or even apple juice.
- Rice Vinegar: This acidic flavor helps balance the salty and sweet flavor profiles of other ingredients. Look for a brand that is unsweetened. Good substitutes include lemon juice, apple cider vinegar, or white vinegar.
Miso Sauce for Mushrooms
We’ll start with making the garlic miso sauce so the mushrooms can marinate! It’s incredibly flavorful, uses just a handful of ingredients and is so easy to make.
Place miso paste, vinegar, mirin, maple syrup and sesame oil in a small bowl or pyrex measuring cup.
Mix well with a fork, breaking up any clumps of miso, until smooth and creamy. Grate the garlic right over the miso mixture and mix well.
Prep Mushrooms
- Use a damp paper towel to brush off any dirt or debris from the mushrooms.
- DO NOT soak them in water as they will act like a sponge, soaking up all the liquid and becoming large and soggy.
- Take a very thin slice off the end of the stem or break off any stems that are damaged.
Pour the miso mixture over the prepped mushrooms. If you’re going to marinade longer than 15 minutes, choose a container with a tight fitting lid and store in the refrigerator until you’re ready to cook.
Mix gently, trying not to break any of the mushrooms, but making sure all are evenly coated with garlic miso sauce. Let them marinade for about 15 minutes.
Heat a large skillet over medium heat. I like to use cast iron, but if you didn’t add oil to the marinade, you’d be better off with a non-stick frying pan.
Use a slotted spoon to transfer mushrooms to hot pan.
Cook mushrooms, stirring frequently, with a wooden spoon, for about 3 minutes. Add ¼ cup water to the remaining marinade in the bowl and pour that sauce over the cooking mushrooms.
Stir carefully, spooning sauce over the mushrooms once in awhile, until mushrooms are tender when pierced with a fork. About 5-7 more minutes. Cooking time will vary based on the size and type of mushroom.
Garnish as desired. Use a slotted spoon to transfer mushrooms to a serving bowl. Turn up to medium-high heat and let the sauce reduce a bit.
Serve warm, spooning extra miso sauce over the mushrooms, or make a simple pot of basmati rice as an alternative vehicle for the yummy sauce.
Debra’s Pro Tips
- Meal Prep: Toss raw, trimmed, mushrooms in the marinade and refrigerate in an airtight container as long as overnight until you’re ready to proceed.
- Double the miso sauce recipe if you want extra for drizzling on everything else on your plate. Trust me. Just do it!
- I don’t also add soy sauce because I think there’s enough sodium in the miso to give it a salty flavor.
- Garnish the finished mushrooms with thinly sliced scallions, sesame seeds, crushed red pepper or fresh herbs.
- This is the perfect vegan side dish….or make it the main dish centerpiece and serve with rice and garlicky broccolini as shown above. Truly delicious!
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📖 Recipe
Miso Mushrooms
Equipment
Ingredients
- 1 lb. Baby Bella Mushrooms
- 3 tablespoon light miso
- 3 tablespoon unseasoned rice vinegar
- 2 tablespoon mirin
- 2 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- 2 cloves garlic, grated
- ¼ cup water
Instructions
Make Miso Sauce
- Use a fork to thoroughly mix miso, rice vinegar, mirin, maple syrup and toasted sesame oil. Grate garlic over mixture and mix again.
Prepare Mushrooms
- With a damp paper towel, carefully brush off any dirt or debris from mushrooms. Trim stems. Place in medium sized bowl.
- Pour miso sauce over mushrooms and gently mix so everything is coated. Let sit to marinate for at least 15 minutes, stirring occasionally.
- Heat a cast iron or heavy skillet over medium -low heat. Transfer mushrooms to pan with a slotted spoon. Cook for about 2 minutes, stirring frequently, spooning on a bit of the marinade as needed so the pan doesn't become dry. The mushrooms will release some of their juices as they cook.
- Add ¼ cup water to remaining marinade and pour over mushrooms. Cook for another 5-r minutes, tossing the mushrooms so they brown evenly. They will continue to release juices and shrink as they cook. Mushrooms will be tender when pierced with a fork when they're done.
- Transfer to a bowl or platter, spoon remaining miso sauce over the cooked mushrooms and serve warm.
Notes
How to Store and Reheat
- Store in airtight container in the fridge for 5 days.
- If you doubled the sauce and have extra, store separately in a glass jar in the fridge for a week.
- Freezer: I do not recommend freezing the miso glazed mushrooms (the texture is off when they’re defrosted), but the sauce will freeze beautifully…use freezer safe container and leave a bit of room for it to expand.
- Reheat on the stovetop over medium-low heat until heated through….about 5 minutes, stirring frequently.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Alexandra
I was looking for a veggie dish to serve over rice and came across this one. Such a delicious recipe and the sauce is fantastic. Some scallions and sesame seeds are the perfect finishing touch.
Debra Klein
Agreed on that fantastic sauce!!!
Jacqueline Debono
Although not vegan, I’m a big mushroom fan and this recipe is now one of my favourite ways to cook mushrooms!
Debra Klein
You don’t need to be vegan to appreciate a perfectly cooked and incredibly delicious mushroom!
Conchetta P
You had me at creamy mushrooms. Delicious recipe- I will make again Great site
Debra Klein
Thank you! So many great Mushroom Recipes for you to try!
Swathi
Love this vegan miso mushroom great side dish. I need to try this.
Debra Klein
Yes, you do!
Frances Harris
Fabulous!!
So delicious
Debra Klein
Thank you! Glad to hear that.
Lathiya
The miso mushrooms look drool-worthy. I’m making this delicious recipe this weekend for our family get-together.
Debra Klein
Awesome, have fun!
laura
I liked the recipe, but the written instructions are different from the description above in draining the mushrooms and concentrating the sauce so we were confused.
Debra Klein
I’m sorry you were confused, I’m not sure where I could make an alteration to make it more clear.