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Miso Mushrooms πŸ‘‘πŸ„ I’ve been eating these like they’re going out of style…

I always get asked to link what miso I use and here it is!

If you loved this recipe, check out my Crispy Shiitake Salad!

Why You’ll Love Miso Mushrooms

These mushrooms are KING… literally. They are so easy and perfect as a side or appetizer. They are SO flavorful. These are earthy, and rich. You will love them! I am a firm believer that if it doesn’t add to the dish, it doesn’t belong in it. That’s why I use chives to top my dishes quite often, because they add a bit of a fresh touch, and add a really nice flavor.

Miso Mushrooms

How To Prepare Miso Mushrooms

πŸ”₯ First, preheat your pan for a few minutes. Then, add some olive oil and sear the mushrooms on high until slightly golden (about 4 minutes). Then, lower heat to medium. Grate some garlic. Then, squeeze 1/2 orange and cover. Cook covered for 1 minute.

🍯 Secondly, mix the tahini, Tamari, miso, rice vinegar, sesame oil, and dijon. Whisk in the honey and olive oil.

πŸ„ Then, add about 2 tbsp of the sauce to the pan and let the mushrooms absorb it.

🌿 Lastly, remove from heat, drizzle remaining sauce. Add flaky sea salt, chives and pepper.

Substitutions and Variations

  1. You can use any mushrooms you like, I used king oyster mushrooms.
  2. You can use any of your favorite herbs or which ever ones you have on hand to top the mushrooms. I used chives.
  3. You can use eggplant or zucchini instead of mushrooms.

Chef Nadia’s Tip

Make sure you let the mushrooms absorb the sauce in the pan.

Similar Recipes

Common Questions

What miso do you use?

I use Mellow White Miso Paste by Cold Mountain.

What tahini do you use?

I use 365 by Whole Foods Tahini.

Do I have to use king oyster mushrooms?

No, you can use any kind of mushrooms you like!

What can I use instead of mushrooms?

You can use eggplant or zucchini.

What flaky sea salt do you use?

I use Maldon Sea Salt Flakes.

Miso Mushrooms

By Nadia Aidi
Prep 5 minutes
Cook 10 minutes
Total 15 minutes
Servings: 10
Miso Mushrooms πŸ‘‘πŸ„ I've been eating these like they're going out of style…

Ingredients 

  • 10 king oyster mushrooms, cut in half and scored
  • 1 garlic clove
  • 1/2 orange, cara cara navel orange
  • 2 tbsp white miso paste
  • 2 tbsp tahini
  • 1 tsp dijon
  • 2 tsp rice vinegar
  • 1 tbsp tamari
  • 1 tsp sesame oil
  • 2 tbsp honey
  • 2 tbsp olive oil
  • Flaky sea salt, to taste, for topping
  • Chives, to taste, for topping
  • Black pepper, to taste, for topping

Directions 

  • First, preheat your pan for a few minutes. Then, add some olive oil and sear the mushrooms on high until slightly golden (about 4 minutes). Then, lower heat to medium. Grate some garlic. Then, squeeze 1/2 orange and cover. Cook covered for 1 minute.
  • Secondly, mix the tahini, Tamari, miso, rice vinegar, sesame oil, and dijon. Whisk in the honey and olive oil.
  • Then, add about 2 tbsp of the sauce to the pan and let the mushrooms absorb it.
  • Lastly, remove from heat, drizzle remaining sauce. Add flaky sea salt, chives and pepper.

Nutrition

Calories: 72kcal, Carbohydrates: 6g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 231mg, Potassium: 44mg, Fiber: 1g, Sugar: 4g, Vitamin A: 20IU, Vitamin C: 4mg, Calcium: 10mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American, Asian

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