Miso Mushrooms

vegetarian, vegan & meat eaters will love this equally

Course Appetizer, Dinner, Lunch, Side Dish

Cuisine Asian, Australian

Keyword Miso, miso mushrooms, vegan mushrooms, Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 280kcal

Author AnotherFoodBlogger

Whisk miso, maple syrup, vinegar, ginger and mirin together. Gradually incorporate the oil. Once combined whisk in the cold water
Set aside

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

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 😉