Miso Brown Butter Mushrooms (Printable Version)
Earthy mushrooms tossed in nutty brown butter and umami-rich miso for a warm, savory side.
# Ingredient List:
→ Mushrooms
01 - 1 lb mixed mushrooms (cremini, shiitake, oyster, button), cleaned and halved or quartered if large
→ Brown Butter Miso Sauce
02 - ¼ cup unsalted butter
03 - 2 tbsp white or yellow miso paste
04 - 2 tbsp olive oil
05 - 2 garlic cloves, finely minced
06 - 1 tbsp soy sauce (gluten-free if needed)
07 - 1 tsp rice vinegar
08 - ½ tsp freshly ground black pepper
→ Garnish
09 - 2 tbsp fresh chives or parsley, finely chopped
10 - 1 tsp toasted sesame seeds (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Melt butter in a small saucepan over medium heat, swirling frequently until it foams and turns golden brown with a nutty aroma, about 3 to 4 minutes. Remove from heat immediately.
03 - Whisk miso paste, olive oil, garlic, soy sauce, rice vinegar, and black pepper into the brown butter until smooth.
04 - Place mushrooms in a large bowl. Pour the brown butter miso sauce over and toss until evenly coated.
05 - Spread mushrooms in a single layer on the prepared baking sheet.
06 - Roast for 25 to 30 minutes, stirring halfway through, until mushrooms are deeply browned and caramelized at the edges.
07 - Transfer mushrooms to a serving dish. Sprinkle with fresh chives or parsley and toasted sesame seeds if using. Serve warm.
# Expert Advice:
01 -
- The deep umami flavor feels like a little indulgence just for you
- It transforms simple mushrooms into a standout side that everyone asks about
02 -
- Brown your butter carefully to avoid burning—it's the key to that nutty flavor
- Mixing the miso with warm butter first helps it blend smoothly without clumps
03 -
- Don't skip the swirling motion when browning butter; it ensures even caramelization
- The secret that makes all the difference is fresh ground pepper added right at the end