Miso Mushrooms
Miso Glazed Mushrooms & Snap Peas is a great side dish that packs a ton of flavor! If you’ve never cooked with miso paste, give it a try. It has such an amazing depth of umami flavor and comes in a few different varieties, ranging from light and yellow to red. Miso paste is made from fermented soybeans. Different varieties can also be fermented with rice, barley and wheat. So the longer it has been fermented, the darker the color. White miso as I used in this dish is lighter and slightly sweet. It goes great with seafood; I also use it in my Miso Cod with Udon Noodles dish and would also go nicely with shrimp. In general, miso paste also works well with roasted vegetables and adds a great flavor to salad dressings.
Miso has such amazing flavor, I thought it would be a great accompaniment to mushrooms, since they love to absorb whichever ingredient or flavor, they are introduced to first. Just make sure that first ingredient isn’t water, or you’ll end up with flavorless, waterlogged mushrooms that steam when you cook them rather than brown. They’ll absorb all of those amazing flavors like a sponge. This dish doesn’t need any salt or pepper, or it may get too salty between the miso paste and the soy. If you have light sodium soy, I recommend it here. This is a great side and is very quick and easy to put together, it’s delicious!
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Course
Side
Cuisine
Asian
Servings
6 servings
Ingredients
3 Tbsp. light miso paste
3 Tbsp. mirin
4 Tbsp. sesame oil, divided
3 Tbsp. soy sauce (light sodium)
1 clove garlic, minced
1 Tbsp. siracha
2 Tbsp. vegetable oil
2 cups of cremini mushrooms, sliced
1 cup snap peas
2 scallions, sliced on a bias, white/light green for glaze, green parts for garnish
Instructions
1. Make miso glaze by combining light miso paste, mirin, sesame oil, soy, garlic, white/light green scallions and siracha in a bowl. Set aside.
2. Heat a large skillet or wok over medium high heat for 1-2 mins. Add 2 Tbsp. each of vegetable oil and sesame oil. Heat for 2 mins.
3. Add mushrooms and snap peas and leave for a minute to start browning around the edges, then begin to stir and toss. Cook for about 5 minutes until mushrooms are golden brown.
4. Drizzle in the sauce and stir to coat. Cook for another 3-4 minutes until mushrooms and snap peas are coated and sauce thickens slightly.
5. Serve with a sprinkle of green scallions.