Serves: 4 | Prep Time: 10 minutes | Cook Time: 12–15 minutes | Total Time: 22–25 minutes
Difficulty: Easy to Medium | Dietary: Vegetarian, Vegan-Friendly (with substitutions), Gluten-Free (with substitutions)
INGREDIENTS
For the Mushrooms:
- 500g (1 lb) mixed mushrooms (cremini, shiitake, oyster), cleaned and halved
- 3 tablespoons unsalted butter
- 2 tablespoons white miso paste
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- 2 green onions, sliced (white and green parts separated)
- Fresh cilantro, for garnish
- 2 tablespoons sesame seeds (white and black mix)
- 2 tablespoons Sticky Balsamic Original Pearls
- Sea salt, to taste
- 1 tablespoon neutral oil (for cooking)
For the Miso Butter Sauce:
- 2 tablespoons unsalted butter
- 1½ tablespoons white miso paste
- 1 tablespoon Sticky Balsamic Original (vinegar)
- ½ cup vegetable or mushroom stock
- 1 teaspoon honey
- Pinch of white pepper
INSTRUCTIONS
Step 1: Prepare the Mushrooms Clean mushrooms gently with a damp cloth. Halve larger mushrooms, keeping smaller ones whole. Pat dry with paper towels.
Step 2: Make the Miso Butter Sauce In a small bowl, whisk together miso paste, Sticky Balsamic Original vinegar, honey, and white pepper until smooth. In a small saucepan, melt 2 tablespoons butter over low heat. Add the miso mixture and stir until combined. Add stock slowly, whisking until smooth. Keep warm on low heat.
Step 3: Sear the Mushrooms Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add mushrooms in a single layer. Don't stir for 3–4 minutes to develop a golden-brown crust. Stir and cook for another 3–4 minutes until tender and caramelized. Season with sea salt and white pepper.
Step 4: Add the Miso Butter Reduce heat to medium. Add 3 tablespoons butter, minced garlic, soy sauce, and sesame oil to the mushrooms. Toss gently to coat. Cook for 1–2 minutes until fragrant and glossy.
Step 5: Plate & Finish Pour miso butter sauce onto each plate, creating a swirl. Arrange glazed mushrooms on top. Sprinkle with sesame seeds and white parts of green onions. Scatter Sticky Balsamic Original Pearls artfully around the dish. Top with fresh cilantro and green onion greens.
CHEF'S TIPS
- Use a mix of mushroom varieties for depth of flavor and visual interest
- Don't overcrowd the pan—cook in batches if needed for proper caramelization
- Use good-quality white miso paste for best results
- Add Sticky Balsamic Original Pearls just before serving for maximum impact
- Prepare the miso butter sauce up to 2 hours ahead; cook mushrooms fresh
SERVING SUGGESTIONS
- As a side dish with grilled steak, roasted chicken, or pan-seared fish
- As a vegetarian main with creamy polenta, risotto, or wilted greens
- Over steamed jasmine rice or fresh egg noodles
- On crostini or crispy rice crackers as an appetizer
FREQUENTLY ASKED QUESTIONS
Can I use dried mushrooms? Rehydrate dried mushrooms in warm water first. Use the soaking liquid in your sauce for extra flavor.
Can I make this vegan? Yes! Substitute butter with vegan butter and use white miso paste (typically vegan).
How long will this keep? Best enjoyed fresh. Leftovers can be refrigerated for up to 2 days. Reheat gently over low heat.
What if I don't have white miso? Red miso works, but it's stronger. Start with 1 tablespoon and adjust to taste.
Can I use Sticky Balsamic Lemon Pearls instead? Yes! The Lemon Pearls add a bright, citrusy note that cuts through the richness beautifully.