Mushrooms have a way of absorbing everything around them — and this recipe gives them something worth holding onto. Inspired by the recipe from @lovecookingplants, this dish builds a sauce from miso, soy, and mirin that’s equal parts savory, sweet, and deeply umami. Sergio’s Seasoning ties it together — its blend of garlic, celery salt, and paprika adding a subtle complexity that rounds out the sauce without overpowering it. The mushrooms go into a hot pan, cook down until golden and concentrated, then get tossed in the sauce until everything is thick, glossy, and clinging to every edge. Served over steamed white rice, it’s the kind of side dish that quietly becomes the thing everyone asks about.
Here’s what you’ll need:
Ingredients
- 2 lbs mixed mushrooms (such as Enoki and King Trumpet), hard ends trimmed and shredded
- 2 tbsp plant-based butter
- 2 tbsp fresh garlic, minced
- 1 tbsp red miso paste
- 2 tbsp dark soy sauce
- 3 tbsp mirin (or Japanese sweet rice vinegar)
- 1 tsp Sergio’s Seasoning
- ¼ cup green onions, thinly sliced
- Steamed white rice, for serving
Directions
- Make the sauce: In a bowl, combine the minced garlic, miso paste, soy sauce, mirin, and Sergio’s Seasoning. Whisk until well combined and set aside.
- Prep the mushrooms: Clean the mushrooms, trim the hard ends, and shred with your hands or a fork into bite-sized pieces.
- Cook the mushrooms: Add the plant-based butter to a medium pan over medium-high heat. Add the mushrooms and cook, tossing frequently, until browned and most of the liquid has evaporated.
- Add the sauce: Create a small opening in the center of the pan and pour in the prepared sauce. Toss to coat, reduce the heat, and continue cooking until most of the sauce has evaporated and the mushrooms are coated in a thick, glossy glaze.
- Garnish and serve: Top with sliced green onions and serve over steamed white rice.
- Enjoy!
Photo credit: @lovecookingplants
