You Need These Miso Butter Mushrooms in Your Life ASAP

You Need These Miso Butter Mushrooms in Your Life ASAP

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Elizabeth Licata
Oct 18, 2018
(Image credit: The Endless Meal)

Kitchn's Delicious Links column highlights recipes we're excited about from the bloggers we love. Follow along every weekday as we post our favorites.

There are a million ways to prepare mushrooms, but you might be tempted to throw them all out after you try this recipe for mushrooms with sesame and miso butter from The Endless Meal. It's the closest a person can come to injecting umami directly into the center of their brain, and that's one of the highest compliments I can give.

Sliced button or cremini mushrooms are cooked in a bit of oil until they're browned all over. Then, this recipe just goes totally wild and turns the umami dial up to 11 by mixing those beautiful, browned mushrooms with a paste of butter, garlic, and miso paste that the author calls "miso butter" and says is insanely delicious and should be put on everything in your house.

"See that miso butter up there? That stuff is magic. If value was measured in flavor, miso butter would be worth more than gold," the author writes.

The miso butter is added to the pan of browned mushrooms and allowed to melt over them. A few more minutes in the pan starts to brown the miso butter as well and makes it even more flavorful. Then the mushrooms are topped with a small drizzle of sesame oil for more flavor. Serve them immediately, before you eat them all out of the pan while cooking them.

According to the author, both red and brown miso paste work equally well in this recipe, and the mushroom stems don't need to be trimmed at all. You can just wash the mushrooms and toss them directly into the pan.

The author suggest serving the finished mushrooms with steak, or using them on their own as a vegetarian main course. If you substitute vegan butter for the dairy variety, you'll wind up with a vegan entrée that will impress everyone at the table.

Get the recipe: Miso Butter Mushrooms by The Endless Meal

(Image credit: Joe Lingeman)
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