These miso glazed mushrooms make a perfect vegan side dish or appetizer that’s ideal for Thanksgiving, Christmas, or any other special occasion. They are easy to make with just a handful of ingredients. Gluten-free and oil-free.
Ah, mushrooms. You either love them or you hate them. Although, I do think that it’s all a matter of preparation. Kinda like tofu. I understand why plain mushrooms aren’t everyone’s cup of tea. (Because they’re mushrooms, duh). (Sorry, I find myself a bit too funny sometimes). But the right recipe can convert a mushroom hater into a mushroom lover.
And well, I am hoping that this is that recipe. These miso glazed mushrooms are full of so much flavour that you will keep going back for seconds!
Vegan miso glazed mushrooms
I just love the umami flavour of miso. It works so well in so many dishes, both sweet and savoury. In general, I’m more of a savoury person so that intense salty flavour is right up my street. Balanced out with ingredients such as vinegar and maple syrup, miso is pretty much a dream come true.
The miso glaze is just the perfect companion for mushrooms. Mushrooms have a neutral, earthy flavour and therefore taste great with a variety of sauces. Thankfully, this one calls for just 4 ingredients, not including water, has the perfect amount of saltiness and a slight hint of sweetness from the maple syrup.
You can serve these miso glazed mushrooms as a starter, appetizer or side dish. With the holiday season now in full swing, they’re an excellent party table addition to whip up at the last minute. I can guarantee everyone will be thanking you.
However, you can also serve them as a meal. Pair them with rice, noodles and maybe another vegan protein like tofu, and viola. A flavourful and healthy weeknight dinner ready in no time.
What mushroom variety should I use?
It really is up to you. I used plain old button mushrooms (the smallest ones I could find at the supermarket), but other varieties will also work. For example, shiitake would compliment the sauce really well, and chestnut mushrooms have a bit more of an earthy aftertaste. Just keep in mind that cooking times may vary.
If you are going to use shiitake or oyster mushrooms, skip the boiling stage and simply add them in with the red onion, frying for around 5-7 minutes until softened and browned.
Can I make these mushrooms ahead of time?
The glaze can go goopy if left for too long, therefore I would recommend making the mushrooms and onions in a batch ahead of time and keeping them in an airtight container for up to 3 days. When you are ready, whip up the glaze and add to a frying pan together with the mushrooms and arrowroot and serve!
What’s to love about this easy mushroom recipe?
It is…
- Full of umami flavour.
- Ready in under 15 minutes.
- Perfect as a side dish.
- Ideal for parties.
- Great for Christmas and thanksgiving.
- Easy and beginner-friendly.
- Gluten-free.
- Oil-free.
How to make these mushrooms
- Start by boiling the mushrooms in a saucepan until fully softened. How long this takes depends on the size of the mushrooms, but usually takes 5-10 minutes. To test, take one out with a wooden spoon, wait for it to cool down and then test with a knife or a toothpick.
- Add the onion to a non-stick frying pan and cook for 2-3 minutes, until softened.
- Meanwhile, prepare the glaze my stirring together the tamari, miso paste, apple cider vinegar, maple syrup and water.
- Drain and rinse the mushrooms, and add to the frying pan, stirring for a minute to reheat and brown.
- Pour in the glaze together with arrowroot powder. Cook for 2-3 minutes over a medium heat, stirring, until the glaze thickens.
Other vegan mushroom recipes
- Pelmeni with mushrooms and spinach
- Buckwheat crepes with mushrooms
- Rice and black bean stuffed mushrooms
- Miso tahini soba noodle stir fry with oyster mushrooms
- Vegetable and mushroom pasta
Let me know in the comments: how do you feel about mushrooms? If you give these miso glazed mushrooms a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!
Miso Glazed Mushrooms (Vegan & Gluten-free)
Equipment
- Saucepan
- Mixing bowl
- Frying pan
Ingredients
- 14 oz button mushrooms *
- 1 medium onion chopped
- 1/3 cup tamari
- 2 tsp miso paste
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 2 tbsp water
- 1 tsp arrowroot powder
Instructions
- Start by boiling the mushrooms in a saucepan until fully softened. How long this takes depends on the size of the mushrooms, but usually takes 5-10 minutes. To test, take one out with a wooden spoon, wait for it to cool down and then test with a knife or a toothpick.
- Add the onion to a non-stick frying pan and cook for 2-3 minutes, until softened.
- Meanwhile, prepare the glaze my stirring together the tamari, miso paste, apple cider vinegar, maple syrup and water.
- Drain and rinse the mushrooms, and add to the frying pan, stirring for a minute to reheat and brown.
- Pour in the glaze together with arrowroot powder. Cook for 2-3 minutes over a medium heat, stirring, until the glaze thickens. **
Notes
Nutrition
Do you use red or white miso for this?
I used brown rice miso 🙂
Are there really no comments about this recipe? This is incredibly delicious. I added cauliflower into this. Had extra marinade so saved it to use again. Great recipe for mushrooms. Especially since you know that oil is not necessary. 🙂