When I crave mushrooms, I crave THESE mushrooms. Miso Glazed Mushrooms!

I’ve been craving them for some time now. Mostly because of how savoury they are, rich in umami flavours with all the miso that’s in them. But what I really like about the recipe, is that it is ready in under 30!

With less than 10 steps, and a short list of ingredients, this Miso Glazed Mushrooms is one of my favourite Delicious Easy Meals! It’s a simple tasty recipe, quick to prepare, and hits right on the cravings!

The recipe for these Miso Glazed Mushrooms is quite simple. With a few ingredients, and less than 10 steps, this bowl is my ultimate escape for when I’m craving a quick savoury and fulfilling dish. The mushrooms are cooked in 2 stages: boiling, then searing in a pan with the glaze. I find that boiling them first allows the mushrooms to soak up the sauce with all the flavours, while keeping the texture soft yet not too chewy.

I’ve split the steps in the pictures below to best guide you through the recipe. Let’s begin!

Mushrooms

You’ll need about 2 cups of small whole mushrooms for this recipe. If there are larger ones, chop them in halves. Wash them well and set aside to boil. They will then be seared off in a pan with the rest of the plants, seasonings, and glaze.

Other Plants

This recipe calls for other fragrant, crunchy, and herby plants as well.  You’ll need sweet onion and garlic, which adds great flavour to the mushrooms. The red cabbage adds a bit of a crunch to the dish. You can also garnish the dish with some parsley and green onion. Use fresh lemon juice for the glaze, but if you only have bottled juice, that will do too!

Besides these ingredients, you’ll also need a few more for the glaze and a few other for the pan/side. These are:

Miso Glaze

• Miso Paste
• Light Soy Sauce
• Apple Cider Vinegar
• Water
• Cornstarch

The Rest

• Neutral Oil
• Vegan Butter
• Salt & Pepper
• Sesame Seeds
• Cooked Rice

Boiling the mushrooms

Start by boiling those mushrooms. Bring water to a boil in a medium pot, filling it half way. Once it starts boiling, add in the mushroom and boil (uncovered) for about 10 minutes, stirring it frequently. Once they’ve softened, remove them from the heat, drain the water, and slightly rinse it under cold water. Set aside to be added to the pan later.

Searing in Pan

In the meantime, heat a tablespoon of neutral oil with vegan butter in a pan, over medium-high heat. Sauté the diced onion and the garlic cloves for 2-3 minutes. Add in the cooked mushrooms, salt and pepper, stir and sear them for about 5 minutes on each side.

Glazing the Mushrooms

In a small ball, whisk the sauce ingredients, and slowly add it to the mushrooms. Stir them around until the sauce thickens and the mushrooms are all glazed up!

Finishing off

Add in the shredded red cabbage and toss around until soften, yet still crispy. About 2-3 minutes. Finish it off with some sesame seeds. Remove from heat and plate up!

Serve the mushrooms over a bed of white rice. Garnish with parsley and green onion, and add some more lemon juice over those mushrooms. After a long time craving a good bowl of mushrooms, this one surely is worth the wait!

These Miso Glazed Mushrooms are super quick and super easy to make. They’re savoury, fulfilling, and extra delicious! Plus it’s ready in under 30 minutes. So go on and grab the recipe below!

If you have any questions about this recipe, or gave it a try, I’d love to hear your thoughts in the comments section below. Remember to rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain Plant Based Arab.

Snap a photo of your dish, and tag us on Instagram @PlantBasedArab, so we can see and share your remake!

Miso Glazed Mushrooms

Recipe by Waseem Hijazi

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• Plants

• 2 Cups White Whole Mushrooms

• 1 Diced Sweet Onion

• 4 Minced Garlic Cloves

• 1 Cup Shredded Red Cabbage

• Miso Glaze

• 3 Tbsp Miso Paste

• 2 Tbsp Light Soy Sauce

• 1/2 Lemon – Freshly squeezed

• 1 Tbsp Apple Cider Vinegar

• 3 Tbsp Water – Room temperature

• 1 Tsp Cornstarch

• The Rest

• 1 Tsp Neutral Oil

• 1 Tbsp Vegan Butter

• Salt & Pepper

• Parsley/Green Onion – Garnishing

• Sesame Seeds – Garnishing

• Cooked rice – I used white rice

Directions

• In a medium pot, bring water to a boil.
• Boil the mushrooms (uncovered) for 10 minutes – Make sure to slice the large ones in halves, if any.
• When the mushrooms are finished boiling, drain the water, and slightly rinse under cold water.
• Add the oil and vegan butter to a pan over medium-high heat. Sauté onion and garlic for 2-3 minutes.
• Add in the cooked mushrooms, salt and pepper, stir and let them sear on each side for 5 minutes.
• Whisk the sauce ingredients in a small bowl, and slowly add to glaze the mushrooms. Stir them around until the sauce thickens up.
• Add in the shredded cabbage to soften up, about 2-3 minutes. Top off with sesame seeds.
  
  Remove from heat and serve over a bed of white rice, garnished with parsley and green onion.
  
  Enjoy your demeal!