Miso-Roasted Mushrooms with Garlic and Fresh Spring Herbs
Tender mixed mushrooms caramelized with umami-rich white miso glaze, finished with fresh spring herbs and a squeeze of lemon. A deeply savory vegan dish that celebrates seasonal produce with bold Japanese-inspired flavors.
Ingredients
- 500g mixed mushrooms (cremini, shiitake, and oyster), cleaned and halved or quartered
- 3 tablespoons white miso paste
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh parsley, roughly chopped
- 1 tablespoon sesame seeds
- 1 lemon, cut into wedges for serving
Instructions
Preheat oven to 200°C (400°F) and line a large baking sheet with parchment paper.
In a small bowl, whisk together the white miso paste, olive oil, maple syrup, rice vinegar, minced garlic, soy sauce, sesame oil, and black pepper until smooth.
Place the cleaned mushrooms in a large bowl and pour the miso glaze over them, tossing gently to coat all pieces evenly.
Spread the mushrooms in a single layer on the prepared baking sheet, ensuring they are not overcrowded for proper caramelization.
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until mushrooms are golden brown and tender with caramelized edges.
Remove from oven and transfer to a serving platter. Sprinkle with fresh chives, parsley, and sesame seeds.
Serve warm with lemon wedges on the side for squeezing over the mushrooms.
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