Miso-Glazed Mushrooms with Green Onion

This simple side dish uses just two kinds of mushrooms and a few seasonings, yet delivers deep umami flavor. The sweet-savory miso glaze combined with Japanese long onion makes it a perfect match for both rice and drinks.

The longer it rests, the more the flavors meld together, so it also works wonderfully as a make-ahead dish for meal prep.

Miso-Glazed Mushrooms with Green Onion

COOKING TIME: 5 minutes | Servings: 2

1 pack shimeji mushrooms

1 pack maitake mushrooms

2 tbsp. finely chopped Japanese long onion

(A) 2 tbsp. mirin

(A) 1 tbsp. miso paste

(A) a pinch of sugar

1. Trim off the ends of the shimeji mushrooms and separate into small clusters. Trim off the ends of the maitake mushrooms and break them into pieces. Mix the A ingredients (mirin, miso, and sugar) together to make the seasoning sauce.

2. Place all of the mushrooms in a skillet and cook over medium heat until fragrant. (No oil is needed, but add a little if they stick to the pan.)

3. Reduce to low heat and add the seasoning sauce. Stir and simmer until the mushrooms are tender. Add the long onion, stir together, and cook just until the onion is tender and the sauce renders down. When there is only a little sauce left in the pan, turn off the heat.

Tips & Notes

・This recipe uses no oil, but feel free to add a small amount to prevent the mushrooms from sticking to the pan.

・The flavor in this recipe is on the sweeter side. Feel free to reduce the amount of mirin or sugar to taste.

・Can be stored up to 3 days in the refrigerator or about 3 weeks in the freezer.