Garlic Mushrooms are a staple side dish in restaurants, pubs and cafes all around England and across the world. The magical and delicious combination of butter and garlic never gets old, and itโs just the perfect item when you want an easy mushroom dish that goes with almost anything. Fleshy, whole mushrooms mingle with the gently browning butter to create an earthy flavour, then the garlic and fresh thyme get tossed into the skillet at the end to deliciously perfume and complete these beauties to get the best flavours.
Starting with making just regular garlic mushrooms for breakfast, over the years this dish has had so many variations in my household – but this one is our absolute favourite. I have come to the conclusion that the more you use miso paste, the more you will find ways to sneak it in while cooking, and these miso glazed mushrooms are a perfect recipe to try this amazing paste if you haven’t already!
Traditionally garlic mushrooms are cooked in butter and garlic, hence the name, but by adding a couple of extra ingredients to this popular recipe, we add some extra umami flavours which are hard to resist. Mushrooms are aย good source of vitamin B and are also a primeย source ofย vitamin D and one of theย highest sources ofย selenium found in the produce section, meaning they are incredibly healthy to eat in any meal!
These salty and savoury miso glazed mushrooms are combined into a sauce and thickened, creating a delicious dish. It is easy to prepare, has tons of flavour and can be served over toast or over rice to complete a satisfying meal. It can be enjoyed at breakfast with Shakshuka or as a side with a Roasted Aubergine with Miso Glaze.
For this recipe, you need the following ingredients:
- Mushrooms – button, cremini, chestnut or a mix of mushrooms
- Unsalted butter – give the beautiful golden glaze to the mushrooms. Skip is you are vegan.
- Olive oil โadding this to butter prevents the butter from burning
- Shallot – enhances the flavour of the garlic
- Garlic โ fresh garlic add the pungent and spicy flavour that mellows and sweetens considerably with cooking
- Red Miso Paste – imparts umami flavour, a meaty, earthy taste that’s not quite sweet, salty, sour, or bitter.
- Balsamic vinegar – offers a mellow tartness
- Herbs โ thyme and chives pair perfectly with this dish
- Salt and pepper.
Optional:
Sake – Optional, but it tenderises and adds umami and sweet flavour to the dish and will make your dish stand out from the rest.
Making Garlic mushrooms with miso and balsamic glaze is 3 simple steps:
- Sautรฉ some button or chestnut mushrooms with shallots until they’re brown all over.
- Add the garlic. Mix some miso, balsamic, soy sauce and pepper in a bowl and pour over the mushrooms in the pan.
- It’ll start to caramelise a little after a couple of minutes and get extra flavourful.
Make it Vegan:
Garlic mushrooms are typically made with lots of butter to provide the essential glaze and crispiness. But with the advent of veganism, there are alternate options to butter. If you want to make this dish plant based and free of any dairy products, you can use 2 tbsp olive oil with 1tbsp of sesame or rapeseed oil together in lieu of butter. The taste will vary but in order to accomplish a nice sear on these mushrooms, start by sautรฉing them in olive oil, which has a higher smoke point.
Helpful Tips and Tricks to make Garlic Mushrooms with Miso and balsamic glaze:
- Wipe each mushroom over with a soft pastry brush to remove loose dirt and debris. Work one at a time. Rinse under cold water and throughly pat dry with paper towel .
- Do not soak mushrooms in water as they will absorb water like a sponge and won’t caramelise during cooking.
- To ensure even cooking make sure the mushrooms are about the same size.
- Always cook the mushrooms over medium heat so that the butter browns and turns nutty without burning.
- To get nicely browned mushrooms, resist the urge to stir them. Leaving them alone is the secret to getting nicely browned mushrooms. Once the miso, balsamic garlic and thyme go into the pan, stir to your heartโs content to make sure each mushroom is aromatic and taste.
- You can make the mushroom a day before serving and heat them in a microwave or in a pan. However, fresh is best.
- You can use dry white wine instead of sake.
- You can substitute 2 tbsp tamari for 2 tbsp of light soy sauce. For vegan please use tamari sauce.
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1. Heat the butter and oil in a large skillet over medium heat.
Ingredients
method
2. Sautรฉ the shallots until softened but not browned for 2-3 minutes. Add half of the chopped garlic and sautรฉ for a minute.
3. Add the mushrooms and cook for 5-6 minutes until golden and crispy on the edges.
4. Pour the sake (if using) and cook for a minute, to reduce the sake slightly.
5. In a small bowl mix the miso paste, tamari or soy sauce, balsamic vinegar & white pepper.ย
6. Pour the mixture on the mushrooms along with the remaining garlic, chopped red chilli, half the herbs and cook until a glaze is formed (2-3 min).
7. Taste and adjust the seasonings. Sprinkle with remaining herbs and serve hot.