The sweet hit of maple syrup paired with subtle tastes of miso and rosemary make these maple miso mushrooms a tasty side-dish that is both quick & easy to make.
I love mushrooms; a sentiment my husband doesn’t share. BUT this kind-of ends up great for me since I get to eat the whole batch of maple miso mushrooms whenever I cook some up!
This basic, 7-ingredient recipe makes a stellar side-dish, especially when you’re running short on time.
It’s important to note that I’ve called for the mushrooms to be thinly sliced. This makes all the difference in the final texture & taste the mushroom imparts. If you slice the mushrooms too thickly, they’ll retain a lot more water, resulting in a chewier texture… something I’m trying to avoid here. Towards the end of the cooking process be sure to turn the heat to high. We do this in order to evaporate excess liquids & slightly brown the mushrooms.
Did I mention I love mushrooms? Any kind of mushroom. If you agree, check out some other delicious mushroom recipes, including Feta Cremini Mushrooms & Thai Coconut Milk Soup.
Did you know?
The white, cremini and Portabello mushroom are all the same species of mushroom – if you let a cremini (also known as baby bellos) grow a bit longer, their cap extends into the distinguishable Portabello shape.
Storing & keeping mushrooms fresh.
Use a brown paper bag to store these guys. And avoid moist areas of the fridge. Try not to store them next to very aromatic ingredients, since mushrooms will absorb those odors like the sponges they are.
If they aren’t too dirty, I suggest using a cloth or paper towel to rub the dirt off mushrooms (without water). Since mushrooms act as sponges, scrubbing without water will keep them from getting water-logged. This no-water technique is a good rule of thumb for cultivated, store-bought mushrooms but if you’ve got wild mushrooms at hand you may need water to remove all the excess dirt/insects/moss etc. If you wash, mushrooms will turn slimy if washed too far in advance of cooking.
Maple Miso Mushrooms
- 1 tbsp unsalted butter
- 4 heaping cups white or cremini mushrooms, thinly sliced
- 1 tbsp pure maple syrup
- 1 tbsp miso
- 1 tsp soya sauce
- 1 tsp mirin ½
- ½ tsp chopped rosemary
- Kosher salt & black pepper
- Melt the butter in a 12-inch non-stick pan over medium heat.
- Add the mushrooms, stirring occasionally until the original volume is reduced by half.
- Meanwhile, whisk together the maple syrup, miso, soya sauce, mirin & rosemary. Mix into the mushrooms.
- Turn the heat to high, stirring occasionally until the excess liquid has evaporated, the mushrooms are cooked through and begin to brown. Take off the heat. Season to taste with salt & pepper. Voilà!