Miso Glazed Mushrooms combines the deep, savoury flavours of white miso paste with the sweet of maple syrup. Perfectly caramelised and glossy, these mushrooms serve as a delicious topping for crispy sourdough bread.
Looking for other yummy plant based recipes? You'll love my Greek Lentil Soup and my Vegan Lentil Sausage Rolls.
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Why you need to make Miso Glazed Mushrooms
Quick and Easy: This recipe is straightforward and can be prepared in less than 20 minutes, making it ideal for a quick yummy brunch.
Rich and Balanced Flavours: The combination of miso, maple syrup, and soy sauce creates a perfect balance of umami, sweetness, and saltiness that is both unique and delicious.
Versatile Use: These mushrooms can be enjoyed in various ways – as a topping for sourdough, a side dish, or even incorporated into a salad or pasta for added depth and flavour.
Ingredients
- Mushrooms: They are the star of the dish, soaking up the glaze and providing a meaty, satisfying texture.
- White miso paste: This ingredient brings a deep umami flavour, enriching the overall taste of the mushrooms.
- Maple syrup: Adds a subtle sweetness that perfectly balances the savoury miso paste.
- Soy sauce: Enhances the umami flavour and adds a touch of saltiness, making the dish more flavourful.
- Water: Helps to blend and dilute the glaze ingredients, ensuring they coat the mushrooms evenly.
- Salted butter: Adds a rich, creamy element and aids in caramelising the mushrooms to perfection.
- Sourdough: Provides a crunchy, tangy base that complements the rich mushrooms beautifully.
- Oregano or thyme: These herbs add a fresh, aromatic note, enhancing the overall flavour profile.
- Chilli flakes: Introduce a hint of spiciness, giving the dish an exciting kick.
- Cashew cream cheese or any cream cheese: Offers a creamy, smooth texture that contrasts wonderfully with the crunchy sourdough and savoury mushrooms.
- Lemon: A squeeze of lemon adds a refreshing acidity that brightens up the dish.
See recipe card for quantities.
Substitutions
- Portobello mushrooms instead of small white mushrooms to add a different texture and flavour.
- Honey can be used in place of maple syrup for a slightly different sweetness profile.
- Tamari can replace soy sauce for a gluten-free option without compromising on flavour.
Storage
Store any leftover miso glazed mushrooms in an airtight container in the refrigerator. They will stay fresh for up to two days. To reheat, place them in a pan over medium heat and warm through, stirring occasionally. Alternatively, you can enjoy the leftovers cold, incorporated into a salad or sandwich for a quick and delicious meal. For the sourdough, it’s best to toast it fresh when you’re ready to eat, as it can become soggy if stored with the toppings.
FAQ
Can I use other types of mushrooms? Absolutely. Portobello, cremini, or shiitake mushrooms are all excellent alternatives that offer different textures and flavours.
Is there a vegan substitute for butter? Yes, you can use vegan butter or olive oil instead of regular butter. Both options will still help in caramelising the mushrooms beautifully.
Can I prepare the mushrooms ahead of time? Yes, you can sauté the mushrooms and store them in an airtight container in the refrigerator for up to two days. When ready to serve, gently reheat them in a pan over medium heat.
Related
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Miso Glazed Mushrooms
Ingredients
- 200 g mushrooms small, white
- 1 tablespoon white miso paste
- 1 tablespoon maple syrup
- 1 teaspoon soy sauce
- 1 tablespoon water
- 1 tablespoon salted butter
For the rest
- sourdough
- oregano or thyme
- chilli flakes
- cashew cream cheese or any cream cheese
- lemon
Instructions
- Whisk together the miso, maple, soy sauce and water in a small bowl.
- Bring a pan to medium heat with the butter then add the mushrooms. Pour over the miso glaze then sauté the mushrooms for 4 - 5 minutes on each side until they are caramelised, glossy and gorgeous.
- Toast some sourdough, spread over the cashew cream cheese then top with the mushrooms. Sprinkle with the oregano, chilli flakes and a squeeze of lemon and enjoy!
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