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Miso Tahini 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 Tahini 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.


I used king oyster mushrooms, but you can use any mushrooms you like! I topped these with chives, but you can easily swap it out for your favorite herbs.

Miso Tahini Mushrooms

Miso Tahini Mushrooms

By Nadia Aidi
Miso Tahini Mushrooms πŸ‘‘πŸ„ I've been eating these like they're going out of style…


  • 8-10 king oyster mushrooms, cut in half and scored
  • 1 garlic clove
  • 1/2 cara cara 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
  • Chives
  • Black pepper


  • Preheat your pan for a few min, add some olive oil and sear your mushrooms on high until slightly golden. About 4 min. Lower to medium. Grate some garlic. Squeeze 1/2 orange and cover. Cook covered for 1 minute
  • Mix the tahini, tamari, miso, rice vin, sesame oil, dijon. Whisk in the honey and olive oil
  • Add about 2 tbsp of the sauce to the pan and let the mushrooms absorb it
  • Remove from heat, drizzle remaining sauce. Add flaky sea salt, chives & pepper

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

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