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Miso Glazed Mushrooms


Makes 4 servings as a side.



  • 14 oz button mushrooms*
  • 1 medium onion chopped
  • 1/3 cup tamari
  • 2 tsp miso paste
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp maple syrup
  • 2 Tbsp water
  • 1 tsp arrowroot powder


  1. Start by boiling the mushrooms in a saucepan until fully softened. How long this takes depends on the size of the mushrooms, but usually takes 5-10 minutes. To test, take one out with a wooden spoon, wait for it to cool down and then test with a knife or a toothpick.
  2. Add the onion to a non-stick frying pan and cook for 2-3 minutes, until softened.
  3. Meanwhile, prepare the glaze by stirring together the tamari, miso paste, apple cider vinegar, maple syrup and water.
  4. Drain and rinse the mushrooms, and add to the frying pan, stirring for a minute to reheat and brown.
  5. Pour in the glaze along with arrowroot powder. Cook for 2-3 minutes over a medium heat, stirring, until the glaze thickens.**
  6. Serve with rice or any other side or main dish! 


* Other mushroom varieties will work, but keep in mind that cooking times will vary. If you are going to use shiitake or oyster mushrooms, skip the boiling stage and simply add them in with the red onion, frying for around 5-7 minutes until softened and browned.

** The glaze can go goopy if left for too long, therefore I would recommend making the mushrooms and onions in a batch ahead of time and keeping them in an airtight container for up to 3 days. When you are ready, whip up the glaze and add to a frying pan together with the mushrooms and arrowroot and serve!

Find more of Maria’s recipes on Earth of Maria.