This vegetarian, vegan and simply delicious miso mushrooms recipe is packed with flavour, perfect as a main course or as a side dish to accompany most proteins. With a 20 minute cook & preperation time it's gonna be a real crowd pleaser for the mushroom lovers of the world!
sponsored by The Hidden Sea Wines, South Australia
What Is Miso?
Miso is an essential ingredient in Japanese cooking. It is made from fermented soybeans, grain, salt & koji (mould). Most miso you see on the shelves can be categorized into light and dark miso.
Light miso is as it says, lighter in colour. It's typically less intense and known as "sweet miso". The fermentation time is shorter and more grain is added vs soybeans.
Dark miso, redder in colour is fermented for longer and has more soybean and salt which makes for a more intense miso flavour.
I typically use light miso in my cooking to add a little miso flavour to the dish but not to take over. Light miso is great for sauces, salad dressings and applications that require quick cooks. Darker miso think stews, braises and slow cooking.
What Mushrooms Can I Use?
For this miso mushrooms dish I used flat cap mushrooms or portobello mushrooms. I like using these mushrooms as they are a little meatier and work great for grilling due to their larger flatter shape. Simply, cut off the stalk and peel the outer layer of skin - a job I often make my 5 year old do. Then using either the BBQ or grill pan grill them on a high heat for a matter of minutes.
Alternatively, you can use swiss brown, button or even shiitake mushrooms. For these I would prob cut into even sized pieces and pan fry the mushrooms before finishing under the grill to caramelize the miso dressing
What To Serve With Miso Mushrooms?
I think that's the beauty of this miso mushrooms dish. It can be served at any time of the day. For breakfast, think some crusty bread and either a poached or sunny side up egg to have that egg porn yolk going on. For lunch, try a rocket salad and a little sourdough or maybe a grilled chicken thigh. As a main course for dinner you can serve it as is for a delicious vegetarian mushroom option or alongside a juicy steak or pork chop.
This dish really is so versatile that it's one you need up your sleeve!
Hidden Sea Winery
For those of you who don't know the Hidden Sea Winery, well your mind is about to be blown in more ways than one. Firstly, they are producing some cracking everyday drinkers from South Australia.
With Richie Vandenberg a 4th generation grape grower/ex AFL player and Justin Moran, ex-Masterchef, supposed cool dude and serial entrepeneur along with the support of many global brands and companies such as RESEA who are at the heart and soul of cleaning up the ocean these guys aren't just makng wine you want to finish every time you open a bottle.
For every bottle of wine sold they will remove and recycle 10 plastic bottles from our ocean. Drink good wine and do good to our planet at the same time = a no brainer!
With nearly 10 million bottles removed it's clear these guys know how to make and sell GREAT wine!
Miso Mushroom Wine Pairing
So, you are whipping up some of my delicious vegan miso mushrooms and are wondering what to drink?? Don't stress, because AnotherFoodBlogger and The Hidden Sea have you covered! In fact, head to my instagram page and you will find a competition running to win a 6pck of their delicious wines 😉
This week we are focusing on The Hidden Sea GSM. Their what? GSM stands for Grenache, Shiraz & Malbec. A blend of the 3 grapes - typially the percentages are highest in the first letter and lowest in the last letter of GSM. At 14.2% the wine is a lighter than expected but one thing it certainly is, is crushable!
My not so professional review goes a little like this...................
On the nose blackberries, vanilla, cinnamon and a touch of eucalyptus with similar blackberry fruits on the palate. Alongside blackberries there is thyme, a little cracked black pepper, woody notes and a little ink on the finish. Nice balanced acidity, silky tannins make this wine 100% quaffable. A six pack will set you back $98 with free shipping in Australia and 60 plastic bottles removed from the ocean.
It's a no brainer!
Alternative Mushroom Recipes
Inspired by my vegetarian miso mushrooms dish and need more fungi in your life? Check out these bad boys below!!
Mushroom, Leek & Miso Tartlet by Yours Truly
Mushroom San Choy Bow by Alexandra Cook of 'It's Not Complicated Recipes'
Breaded Garlic Mushrooms by Robyn Jones of 'Mrs Jones's Kitchen'
Pork & Shiitake Dumplings by Yours Truly
Homemade Chilli Sin Carne by Amanda Logan of 'My Goodness Kitchen'
Mushroom Braised Short Ribs by Yours Truly
Happy Cooking & Happy Eating Friends!
Ingredients
- 12 flat cap mushrooms
- 1 handful coriander
- 1 red chilli finely sliced
- 1 tsp sesame seeds
- 1 tbsp crispy shallots
- 1 spring onion finely sliced
- 1 tbsp oil
Dressing
- 100 g white miso
- 3 tbsp maple syrup
- 2 tbsp rice vinegar
- 1 tbsp grated ginger
- 3 tbsp mirin
- 150 ml cold water
- 4 tbsp olive oil
Essential Tools
- grill pan
- Chef Knives
- Chopping board
- mixing bowl
- tongs
- eamsuring/weighing utensils
Instructions
Dressing
- Whisk miso, maple syrup, vinegar, ginger and mirin together. Gradually incorporate the oil. Once combined whisk in the cold water
- Set aside
Mushrooms
- Peel the mushrooms and remove the stems
- Drizzle the mushrooms in ½ the dressing
- In a hot grill pan add 1 tbsp oil and brush all over
- Add mushrooms (in batches) and grill for 1.5/2 minutes per side (it’ll get smokey!)
- Once cooked toss the mushrooms in remaining sauce, place on a tray and place under the broiler(grill) for 5 minutes to allow the miso dressing to caramelize
- Place mushrooms on a plate and top with finely sliced chilli, sesame seeds, spring onion, crispy shallots and coriander leaf
Notes
Tips/Tricks
- you can use any type of mushroom you like – I used portobello as they are a little meatier
- if using button mushrooms you can just pan fry them and add the miso dressing in at the end to caramelize – add the dressing in batches as you won’t need the full amount
- have the door open and fan on as the pan will get smokey when grilling the mushrooms!
- this dish will work with lots of vegetables like carrots, aubergines, peppers, onions so why stop at mushrooms 😉
I cannot get enough of miso - LOVE the sound of these miso mushrooms for breakfast! With a chunk of fresh bread to mop up any last remains of that miso dressing 🙂
I'm already thinking WHEN i'll be making this again now!!!