Roasted Miso Mushrooms
These roasted miso mushrooms are a quick, flavorful side packed with umami. With a simple miso glaze, a touch of garlic, and roasted to perfection, they’re nutritious, plant-based, and perfect alongside rice, grilled meats, or tofu. Easy to make and full of rich flavor, they’re ideal for everyday meals or meal prep.
Equipment
- 1 large baking tray
- 1 mixing bowl
- Foil for lining tray
- Whisk or fork
Ingredients
- 600 g 1.3 pounds button mushrooms, swiss brown, or cremini
- 2 tablespoons white miso paste
- 1 tablespoon water
- ¼ cup extra virgin olive oil
- 2 teaspoons light soy sauce
- 1 teaspoon sesame oil
- 2 small cloves garlic minced
- 2 teaspoons finely chopped chives or parsley for garnish
Instructions
- Preheat the Oven and Prepare Tray: Begin by preheating your oven to 200°C (395°F) or 180°C (fan-forced). This ensures the mushrooms will roast evenly and develop a rich, caramelized flavor. Line a large baking tray with aluminum foil for easy cleanup and to prevent the mushrooms from sticking. Make sure the tray is completely covered and smooth out any wrinkles in the foil.
- Clean and Trim Mushrooms: Gently rinse your mushrooms under cold running water to remove any dirt. Use a soft brush or paper towel to pat them dry, ensuring excess moisture is removed. If you prefer, you can peel the outer layer of the mushrooms for a cleaner look and more delicate texture. For larger mushrooms, slice them in half or quarters so all pieces are roughly bite-sized, which ensures even cooking and a perfect roast.
- Prepare the Miso Glaze: In a medium mixing bowl, combine the white miso paste with a tablespoon of water. Whisk them together until smooth and free of lumps. This will form the base of your flavorful glaze. The water helps to thin the miso slightly so it coats the mushrooms evenly without being too thick.
- Add Flavors to the Glaze: To the miso mixture, add ¼ cup of extra virgin olive oil, 2 teaspoons of light soy sauce, 1 teaspoon of sesame oil, and 2 minced garlic cloves. Whisk vigorously until all ingredients are fully combined into a glossy, smooth sauce. The olive oil adds healthy fats, sesame oil gives a subtle nutty aroma, and garlic provides a punch of flavor that infuses the mushrooms while roasting.
- Coat the Mushrooms Thoroughly: Add the cleaned mushrooms to the mixing bowl with the prepared glaze. Use a large spoon or your hands to toss the mushrooms gently but thoroughly, ensuring every mushroom is evenly coated with the miso mixture. The goal is for each mushroom to have a thin layer of glaze so that when roasted, they caramelize beautifully without clumping together.
- Arrange Mushrooms on Tray: Spread the glazed mushrooms evenly across the lined baking tray, placing them in a single layer with the smooth side facing up. Avoid overcrowding the tray, as this can cause the mushrooms to steam instead of roast, resulting in a less desirable texture. Leave a small gap between each mushroom for optimal browning.
- Roast Until Caramelized: Place the tray in the preheated oven and roast the mushrooms for 25-30 minutes. About halfway through, gently shake the tray or stir the mushrooms to ensure they brown evenly. You’ll know they’re ready when the mushrooms are plump, slightly shriveled, deeply browned, and the liquid released during cooking has thickened into a sticky, glossy glaze.
- Garnish and Serve: Remove the mushrooms from the oven and transfer them to a serving dish if desired. Sprinkle 2 teaspoons of finely chopped chives or parsley over the top for a burst of color and fresh flavor. Serve immediately while warm. These roasted miso mushrooms pair wonderfully with rice, grilled proteins, pasta, or even as a flavorful topping for salads or bowls.
Notes
- Choose small to medium mushrooms for even roasting and a plump, juicy texture.
- Avoid overcrowding the baking tray to prevent steaming instead of caramelizing.
- Thoroughly coat mushrooms in the miso glaze for maximum umami flavor.
- Let mushrooms marinate for 10-15 minutes before roasting for deeper flavor (optional).
- Use light soy sauce instead of dark or sweet varieties to maintain balance.
- Roast at a high temperature to achieve a caramelized exterior while keeping the inside tender.
- Leftover miso paste can be stored in the fridge for up to 12 months.
- Garlic and sesame oil add aroma and richness—don’t skip them.
- Adjust roasting time depending on mushroom size and freshness to prevent over-shrinking.
