Description
A delicious and savory dish of sautéed mushrooms coated in a flavorful miso sauce.
Ingredients
Scale
- 1 pound fresh mushrooms (shiitake, cremini, or button mushrooms)
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons fresh ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon green onions, chopped (for garnish)
- to taste Sesame seeds (for garnish)
Instructions
- Brush the mushrooms gently with a damp cloth or paper towel to remove any dirt. Cut them into quarters if they are large.
- In a small bowl, whisk together the miso paste, soy sauce, rice vinegar, sesame oil, minced ginger, and minced garlic until smooth.
- Place a non-stick skillet over medium heat and add a splash of sesame oil.
- Once hot, add the cleaned mushrooms to the pan. Stir-fry for about 5-7 minutes until they are slightly browned and tender.
- Pour the miso mixture over the sautéed mushrooms, and stir to combine. Cook for an additional 3-5 minutes, until the mushrooms are well-coated and the sauce slightly thickens.
- Remove the pan from heat. Transfer the mushrooms to a serving dish and sprinkle with chopped green onions and sesame seeds.
- Enjoy the miso mushrooms while they are hot, as they taste best fresh!
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- These mushrooms pair well with rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg