In this easy, creamy Miso Mushrooms recipe, mushrooms are roasted and tossed in a tasty garlic miso sauce for a Japanese side dish or main meal. Serve with pasta, rice, or as is. This dish is simple to make tastes incredible!
Prepare to be wowed by just how flavorful and amazing mushrooms can be in this Japanese inspired Miso Mushrooms dish!
In this quick and easy recipe, mushrooms are baked in the oven in a garlic miso sauce, then swirled with cream. The miso sauce caramelizes in the pan, concentrates and tastes out-of-this-world-good.
You can serve the oven-cooked mushrooms on a bed of rice, Seasoned Rice, or even add them to this Vegan Ramen. If you want a more fiery flavor, serve your miso mushrooms with some chili garlic oil.
This recipe was originally published on September 20, 2016. It was republished with new images and text on January 31, 2022.
What is Miso?
Miso is a fermented soybean paste that is used in Asian cuisine. It has a salty and savory flavor and can be used as a marinade, sauce, or seasoning.
The paste comes in many different varieties depending on the ingredients used in its production.
Miso mushrooms have a salty and savory flavor with a slightly sweet aftertaste. They pack in a HUGE flavor and really liven up a meal! I am super addicted to this dish and make it a LOT.
The miso paste used in this recipe helps to amplify the flavors of the mushrooms and create a creamy and delicious dish.
Jump to:
Roasted Mushrooms
I love roasting vegetables. From the usual roots like carrot and roasted parsnip to other vegetables, too.
Roasted cauliflower is an absolute dream. To me, roasted sprouts are 100 times better than boiled. You can even make roasted celeriac and roasted turnips.
But baked mushrooms in the oven? Absolutely. You need to try it!
Oven roasted mushrooms release their juices and have that great 'meaty' texture. They concentrate and taste wonderful.
They are my favorite way to serve up the tasty fungi!
Why You'll Love This Recipe
- Miso mushrooms are a great vegetarian or vegan way to get a savory umami flavor without using meat.
- Serve it as a main dish or as a flavorful side.
- You can use any mushrooms you enjoy.
- Can easily be made vegan or gluten-free.
Ingredients
- Mixed Mushrooms - For best results, a mix of mushrooms can be used. Just make sure they are all roughly chopped the same size for even cooking.
- Onions & Garlic - Adds a classic garlic and onion flavor that pairs well with cooked mushrooms.
- Olive Oil - Used to help create a rich consistency in the miso sauce.
- Miso Paste - Adds a salty umami flavor to the mushrooms. You can use white or brown miso paste.
- Water - Used to help thin out the miso and the rest of the sauce.
- Soy Sauce - Adds more umami flavor to the dish. Use tamari for gluten-free mushrooms.
- Salt & Pepper - Enhances the flavor of each ingredient.
- Cream - A touch of cream gives these mushrooms their classic creamy texture. Swap to vegan cream if required, or leave it out.
Please see the recipe card below for quantities.
Instructions
Wondering how to make this Miso Mushroom recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for baking: Preheat the oven to 425F/220C and grab a large high-sided baking tray.
Prepare the mushrooms: Chop the mushroom mixture, then add them to the baking tray to roast for 10 minutes. Remove and set aside.
Assemble the miso sauce: To a medium-sized bowl, add the oil, garlic, soy sauce, miso, water, salt, and pepper. Whisk until fully combined, then toss in the onions.
Bake the Japanese mushrooms: Pour the sauce mixture over the baked mushrooms and stir to combine. Bake for another 20-25 minutes being sure to stir occasionally until the mushrooms and onions are fork-tender.
Stir in the cream, then bake for an additional minute before removing and serving with rice and steamed spinach.
Top tips
When chopping the mushrooms, it's important to make sure they are all roughly the same size. This will help them cook evenly in the oven. Smaller ones can be left whole.
Don't chop the mushrooms too small, as they will shrink when baked in the oven.
Use a high-sided baking pan to cook, this helps to prevent any of the sauce from boiling over. It also helps cook the mushrooms faster.
Make sure the cream is stirred in last as you don't want it to separate or cook off.
Serving Suggestions
You can enjoy these miso mushrooms on their own as a side dish, or served over rice, pasta, or potatoes.
Serve on a bed of golden turmeric rice or spinach rice.
For a low carb option, serve with zucchini noodles, roasted zucchini, or spaghetti squash.
Makes a great main dish along with a side of vegan mashed potatoes.
Variations
If you're looking to make this dish gluten-free, be sure to use a gluten-free soy sauce like tamari. Check that your miso is gluten-free (most are but look out wheat, barley and rye).
For a vegan option, use a vegan cream such as soy cream or omit the cream altogether.
If you can't find miso paste, you can also use a miso soup mix. Just make sure to follow the package directions for how much water to add.
This recipe is perfect as is, but feel free to experiment with different mushrooms or add in some tofu or tempeh for a heartier meal.
Storage
Storing: To store any leftovers, place them in an airtight container and store them in the fridge for up to three days.
Reheat: Reheat in the microwave or on the stovetop.
Freezing: Due to the high water content in mushrooms, freezing is not recommended.
More Mushroom recipes
Mushroom Ragu
Easy Mushroom Stock
Mushroom Tart
Portobello Mushroom Steaks
If you make this roasted mushrooms recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my recipes.
📖 Recipe
Creamy Miso Mushrooms
Equipment
- roasting tray
Ingredients
- 14 oz 400grams mixed mushrooms cleaned and sliced into large chunks, small ones kept whole
- 2 onions sliced
- 2 teaspoons olive oil
- 2 tablespoons miso paste white or brown miso
- 2 tablespoons water
- 1 garlic clove minced
- 1 teaspoon soy sauce or tamari sauce
- Large pinch of sea salt and black pepper
- 2 tablespoons cream or vegan cream
TO SERVE:
- Rice and steamed spinach
Instructions
- Preheat the oven to 425°F/220°C
- Add the mushrooms to a large, high-sided baking tray and roast for 10 minutes.
- In a bowl, whisk the oil with the garlic, soy sauce, miso, water, salt and pepper, stirring to combine well, then mix in the onions.
- Pour the mixture over the mushrooms in the baking tray and gently stir to coat. Return the tray to the oven and cook for a further 20-25 minutes, stirring occasionally or until the mushrooms and onions are cooked and soft. Add the cream to the baking tray and stir. Place back in the oven for a minute to heat.
- Serve the creamy miso mushrooms with rice and steamed spinach.
Notes
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Sarah Smith
Really good on our donburi bowls.
Charlotte
This was delicious for dinner last night with the turmeric rice. Thank you so much.
Greg
Would it work using Greek yoghurt instead of cream?
Kate Hackworthy
Hi, it should work fine, but stir it well first so it's not too thick.
Natalie
I love added miso in this mushroom recipe. It was delicious!
Emily Flint
I was so intrigued by this recipe and loved how it turned out! Now I'm wondering what else miso would be good on...
Iryna Bychkiv
Yes please! These miso mushrooms are right up my alley! I love everything with miso and mushrooms and I have all the ingredients! I might be making this today!
Jill
Really delicious recipe for meatless Monday. Thanks very much!
Kerry
Perfect with air fryer frozen gyoza!
Nayna
we loved it, thankyou
Rebecca
Made it with brown miso paste and oyster muchrooms and had it on baked potatoes. Really good. Wilted in some spinach at the end..
Kira
These are AMAZING!!! Definitely saving this recipe to make again! So creamy and flavourful! Thanks for sharing! 💚 🙂
Hanady
I never thought to do miso and mushrooms but I'm addicted!
Heidi Rodden
This recipe was fantastic - I love miso and it gave the mushrooms so much flavor. I doubled the batch to feed the whole family with fried rice and everyoen loved it.
Afra
Wow, so simple and so tasty. I bookmarked this recipe for a busy day. It ended up being such a long day I was so hungry I cut all sorts of corners. I sliced the mushrooms and fried them just briefly. Then I just added garlic, soy, miso and a local quark I love using. Only briefly heated it through. I think I had my dinner on the table in 10-15 minutes and wow did I enjoy it. This made it straight to my list of go-to recipes. Thank you so so much!
Cristina Leigh
I've never really liked the texture of mushrooms but I had lots in my csa box so gave this a try. We're trying to reduce meat, so this was perfect. Had it with veggie sushi from COSTCO.
Georgina
so good. used vegan cream and served it on zoodles!
Aish Padihari
liked it and it was easy. Added more water at the end to make more sauce.
Claudia d
the perfect back to autumn healthy dish, cause i left out the cream. I'll try it with baby bellas next time. 🙂
Paul
This recipe was amazing. I'm a huge fan of white miso and mushroom anything. Very nice! I served it on jasmine rice with stir fried vegetables and some gyoza.
Jen
We love these miso mushrooms! OI actually served it for breakfast with home fries, bacon and eggs as a sort of twist on a fry up!
katie crenshaw
This was such a fabulous meal that I would easily forget it was healthy. I was just looking for some healthy, meatless options for my "Meatless Mondays." This will be on our regular meal plan. Thanks!
Jacqui
OMG so good. Next time I'm making double!
Elizabeth
Such a simple and elegant dish, Yum!
Kristen
I am always looking for new zoodle recipes. this looks tasty!
Pam Greer
I can not believe that I haven't tried roasting mushrooms before!!
Kaye Ford
I am not fond of mushrooms at all, but actually I reckon I could eat them in this recipe. It sounds gorgeous and I just love courgetti!