Miso Mushrooms Recipe

Prepare mushrooms

Clean mushrooms by brushing or wiping with a damp cloth. Trim stems as needed and tear larger caps into bite-sized pieces so all pieces are roughly the same size.

Pat mushrooms dry with paper towels to remove surface moisture. Dry mushrooms brown better and avoid steaming.

Heat a large skillet or sauté pan over medium-high heat until hot. Add the neutral oil and swirl to coat.

Add the mushrooms in a single layer (work in two batches if necessary to avoid overcrowding). Let cook undisturbed for 2–3 minutes to develop color.

Stir and continue to cook, tossing occasionally, until mushrooms are deeply browned and most moisture has evaporated, about 6–8 minutes total per batch.

Push mushrooms to one side of the pan. Add butter to the empty side, then add the shallot and cook 1–2 minutes until softened. Add garlic and thyme and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Season mushrooms with 2 tsp kosher salt and 1/2 tsp black pepper, stir to combine, and remove from heat while you prepare the sauce.

In a small bowl, combine the white miso paste, soy sauce, mirin, rice vinegar, sesame oil, and brown sugar or honey (if using).

Whisk in hot water, 1 tablespoon at a time, until the sauce is smooth and pourable but still thick enough to coat mushrooms (about 2 tbs total). Adjust sweetness or acidity to taste by adding more sugar or vinegar in 1/4-tsp increments.

If you want heat, stir in red pepper flakes to taste.

Return the skillet with mushrooms to medium heat. Pour the miso sauce over the mushrooms and toss constantly for 1–2 minutes until the sauce glazes the mushrooms and becomes slightly glossy. If the pan seems dry, add up to 1 tablespoon water to loosen the sauce.

Taste and adjust seasoning: add remaining 1 tsp kosher salt or more soy sauce if needed, and a squeeze of lemon or yuzu juice if using to brighten flavors.

Transfer mushrooms to a serving dish. Sprinkle with sliced scallions, toasted sesame seeds, and chopped herbs. Serve hot as a side, over steamed rice, noodles, or in a bowl with greens.

Leftovers: cool to room temperature and store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to loosen the sauce if it thickens.