Butter makes mushrooms better. Miso butter makes them dangerous. These miso butter mushroom are shiitakes seared in a hot, dry skillet until golden at the edges, then tossed in a garlicky white miso butter. Five ingredients, 20 minutes, zero oil. Best side dish you will ever have.
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No oil is not a typo. Mushrooms are mostly water, so a dry pan lets them release that moisture, cook it off, and brown in their own juices. The butter goes in at the very end, so it coats the mushrooms instead of disappearing into them.
Mushrooms are pretty much made of water and soaks up everything in the pan including oil. I like to cook it in high for a few minutes until all the liquid has evaporated. Once the mushrooms are crispy, then I add the miso butter compound.
Miso is my favorite pantry cheat code. One spoonful gives you salty, savory, deep umami that tastes like you cooked all afternoon. If you loved my Miso Garlic Butter Steak Bites, this is the side dish that shares the same obsession. Chives are my first pick for the herb, but my store was out the day I made this, so parsley stepped in. Both work.
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How to make (VIDEO)
How to make (PICTURES)
- Step 1: Mix softened (not melted) butter with white miso, grated garlic, and parsley or chives, then chill to set.
- Step 2: I wrapped mine in parchment paper.
- Step 3: Heat a large skillet over medium-high heat. NO OIL.
- Step 4: Add the mushrooms in a single layer and sear 6 to 8 minutes, stirring occasionally, until golden brown.
What to serve
- Miso Garlic Butter Steak Bites for a full miso butter dinner
- Air Fryer Strip Steak, because steak and mushrooms are a classic for a reason
- Grilled Miso Chicken for an easy weeknight plate
- Garlic Fried Rice or plain steamed rice to catch the butter
- Maple Glazed Salmon for a sweet and savory combo
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Miso Butter Mushrooms
Ingredients
Method
- In a small bowl, mix the softened butter (soft, not melted) with the white miso, grated garlic, and parsley or chives until smooth. Refrigerate to set while you prep the mushrooms.3 tablespoons unsalted butter, 1 tablespoon white miso, 1 clove garlic, 1 tablespoon fresh parsley
- Wipe the shiitake mushrooms clean with a damp paper towel, remove the stems, and slice the caps.2 cups shiitake mushrooms
- Heat a large skillet over medium-high heat. Do not add any oil.
- Add the mushrooms in a single layer. They will release their moisture first, then start to brown as it cooks off. Stir occasionally and cook 6 to 8 minutes, until golden brown.
- Add 1 to 2 tablespoons of the miso butter and toss for about 1 minute, until melted and glossy.
- You don't have to use all the miso butter. Add 1 to 2 tablespoons and save the rest. Keep it in the freezer until next use.
- Finish with freshly cracked black pepper. Taste and adjust before serving.freshly cracked black pepper
Notes
- Butter must be softened, not melted, or the miso will not blend smoothly.
- Do not crowd the pan. Cook in two batches if your skillet is small.
- Miso is salty, so taste before adding any salt.
- This makes more miso butter than you need. Add 1 to 2 tablespoons in the pan and save the rest. Keep it in the freezer until next use.
- Leftovers miso butter: keep 1 week in the fridge or 3 months in the freezer
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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Frequently Asked Questions for Miso Butter Mushrooms
Why don't you add oil to the pan? A dry pan lets the mushrooms release their water and brown in their own juices, which gives a meatier texture. The butter goes in at the end for flavor, so nothing gets greasy or soggy.
Can I use other mushrooms instead of shiitake? Yes, cremini, oyster, king oyster, or a mix all work. Cut them to a similar thickness so they brown evenly.
Can I make miso butter ahead of time? Yes, miso butter keeps for 1 week in the fridge or 3 months in the freezer. Roll it into a log in plastic wrap and slice what you need. Got leftover miso too? Here is how to store miso paste.
What kind of miso is best for miso butter? White miso is best because it is mild and slightly sweet. Yellow works the same way; red miso is stronger, so use less.
Why are my mushrooms soggy instead of browned? Soggy mushrooms usually mean the pan was crowded or the heat was too low. Use medium-high heat, keep them in a single layer, and wait for the liquid to cook off before you add the butter.
Do I need to add salt? Usually no, because miso is already salty. Taste after the butter melts and add a pinch only if you need it.
What else can I use leftover miso butter on? Leftover miso butter is amazing on steak, salmon, corn on the cob, hot rice, and toast. Basically anything that likes butter.
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