Miso Mushrooms
These Saucy Vegan Miso Mushrooms are rich and flavorful, satisfying and delicious. These Vegan Mushrooms are hearty and meaty...with an incredible garlic miso sauce that's perfect for drizzling over rice or veggies and just what's needed to create the ultimate vegan buddha bowl.
Servings: 4
Calories: 142kcal
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
Double the sauce: If you want extra miso sauce to pass around to pour over other items like rice, grains, veggies, double the sauce recipe, but only spoon a bit of the leftover sauce in the pan over the mushrooms. Pour the rest into a gravy boat.
OPTIONAL: Sprinkle thinly sliced scallions and sesame seeds onto the finished mushrooms.
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
Calories: 142kcal | Carbohydrates: 15g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 549mg | Potassium: 552mg | Fiber: 1g | Sugar: 8g | Vitamin A: 11IU | Vitamin C: 0.5mg | Calcium: 37mg | Iron: 1mg