Name: Japanese Miso Mushrooms Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 500g fresh mushrooms (shiitake, cremini, or button); 3 tablespoons miso paste (white or red); 2 tablespoons soy sauce; 2 tablespoons sesame oil; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; Optional: chili flakes for extra heat; 2 tablespoons green onions, chopped; 1 tablespoon sesame seeds

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Introduction

Japanese Miso Mushrooms offer a deliciously savory and umami-packed dish that’s quick to make and perfect as a side or a main over rice. This recipe highlights the rich flavors of miso combined with tender sautéed mushrooms, garlic, and ginger for an irresistible experience.

The image shows a white bowl filled with two layers: on the right side, there is a layer of white, fluffy cooked rice with a slightly sticky texture, and on the left side, there is a thick layer of glossy, dark brown cooked mushroom slices coated in a rich sauce. The mushrooms are garnished with small white sesame seeds and scattered green scallion pieces for color contrast. The bowl sits on a white marbled textured surface, with a black and white fabric cloth partially visible on the left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g fresh mushrooms (shiitake, cremini, or button)
3 tablespoons miso paste (white or red)
2 tablespoons soy sauce
2 tablespoons sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons green onions, chopped (for garnish)
1 tablespoon sesame seeds (for garnish)
Optional: chili flakes for extra heat

Instructions

Step 1: Gently wipe the mushrooms with a damp cloth to remove any dirt. Avoid rinsing them under water to prevent losing flavor.
Step 2: Slice the mushrooms into uniform pieces by halving or slicing depending on size to ensure even cooking.
Step 3: Heat the sesame oil in a large skillet over medium heat until it shimmers.
Step 4: Add the minced garlic and grated ginger to the skillet. Sauté for 1-2 minutes until fragrant but not burnt.
Step 5: Add the sliced mushrooms to the skillet and stir to coat with the oil, garlic, and ginger. Cook for 5-7 minutes until tender.
Step 6: In a small bowl, mix the miso paste and soy sauce with a couple of tablespoons of warm water to make a smooth, pourable sauce.
Step 7: Pour the miso sauce over the mushrooms and stir well to combine. Cook for another 2-3 minutes to heat through.
Step 8: Taste and adjust seasoning as needed. Add more soy sauce or miso to your liking. For extra heat, sprinkle in chili flakes.
Step 9: Remove the skillet from heat and garnish with chopped green onions and sesame seeds.
Step 10: Serve warm, either as a side dish or over rice for a complete meal.

Tips & Variations

Try mixing different types of mushrooms for varied texture and flavor.
Use white miso for a milder, sweeter taste or red miso for a deeper, stronger flavor.
Adding a splash of rice vinegar can brighten the dish.
For a vegan boost of protein, stir in some cooked tofu cubes or edamame.
If you like it spicy, chili garlic oil can be used instead of sesame oil for sautéing.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through. Avoid overheating to keep the mushrooms tender and flavorful.

How to Serve

A black bowl on a white marbled surface holds two layers: the first layer is plain white rice positioned on the right side, with its soft and fluffy texture visible; the second layer on the left side is a glossy dark brown stir-fried mushroom mixture, with sliced mushrooms coated in a thick sauce, garnished with small green onion pieces and white sesame seeds sprinkled on top, adding fresh and crunchy contrasts, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried mushrooms for this recipe?

Fresh mushrooms are best for texture and flavor, but you can rehydrate dried mushrooms and use them if needed. Just be sure to drain and pat them dry before cooking.

What type of miso paste is best for this dish?

Both white and red miso work well. White miso offers a milder, sweeter flavor, while red miso provides a more robust, salty taste. Choose based on your preference.