Miso-Glazed Garlicky Braised Mushrooms with Scallions

There are so many Asian dishes that are either vegan or easily adaptable as vegan.  That makes Asian food a regular in my house!  This Miso Glazed Garlicky Braised Mushrooms and Scallions recipe packs a lot of flavor.  It is not a quick dinner, but the time it takes is well worth it.

When I say this is an Asian dish, I am really referring to the ingredients used.  This dish is truly “generic” Asian as I would not try to associate it with any country or cuisine.  The ingredients may be a hodge podge of ingredients from various regions, as is my cooking technique with this dish…but it works. 

I used baby bello mushrooms in this dish, but white button mushrooms work just fine.  Feel free to use a variety of mushrooms, such as Shiitake, Cremini, Oyster, and/or King Oyster.  Mushrooms are great as they really take on the flavor of what they are cooked with as well as provide a meat-like chew.  With the baby bello mushrooms, I cut the mushrooms in half.  During the cooking process the mushrooms shrink to bite-sized pieces, so do not be worried if the mushrooms look too big when you cut them in half.

The mushrooms are braised for about an hour in a garlicky sauce.  Scallions are added and the mushrooms are finished on the stovetop.  The sauce is reduced until it is a sticky glaze, coating on the mushrooms.  The flavors are wonderful.  Garlicky, salty, and sweet, with the warmth of ginger root.

Served with rice, the stickiness helps the rice attach to the mushrooms.  If you are challenged using chopsticks, this is a real benefit!  You could also serve the mushrooms with rice or buckwheat noodles. 

I found the Chinese take-out containers and chopsticks on Amazon.  I love serving Asian food in these containers.  For the kids, it is fun for them to open and eat out of the containers.  When entertaining, serving the Miso Glazed Garlicky Braised Mushrooms and Scallions in these containers is perfect, giving your party some out-of-the-ordinary flair!  Heck, these containers can even make it fun if you are eating alone at home on a Saturday night!

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Miso Glazed Garlicky Braised Mushrooms with Scallions

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Dinner – Asian

By Stephen MacNeil – Serves: 4

Prep Time: 15 minutes – Cooking Time: 90 minutes – Total Time: 1 hour 45 minutes

Meaty mushrooms covered in a sticky, flavorful Asian sauce. Wonderfully balanced with the miso glaze featuring garlic, honey, orange juice, and ginger.

Ingredients

• 16 ounces of mushrooms, cleaned and cut in half
• 6 green onions or scallions, trimmed on both ends and cut into 1 ½ inch pieces
• ½ cup white onion chopped
• 8 cloves of garlic, minced
• 1 ½ tbsp of fresh ginger, minced
• 2 tbsp of olive oil
• Sauce
• 2 tbsp of soy sauce
• 1 tbsp of white miso paste
• 1 tbsp of honey
• 1 tbsp of sesame oil
• 1 tbsp of Mirin
• 2 tbsp of orange juice
• 1 tbsp of Sriracha

Instructions

1

Preheat oven to 300 degrees.

2

Heat the olive oil in a shallow saucepan over medium heat.

3

Add the white onion and sweat the onion, stirring occasionally, until it is translucent.

4

Add the garlic and ginger to the onion and continue cooking for five minutes, stirring occasionally.

5

Add the mushrooms and stir, coating the mushrooms with the onion, garlic, and ginger.

6

Prepare the sauce by combining all ingredients and whisking until the miso paste is fully dissolved.

7

Pour the sauce in the shallow saucepan with the mushrooms and stir, making sure that the mushrooms are coated with the sauce.

8

Cover the shallow saucepan with a lid and place in the oven for an hour.

9

Remove the mushrooms from the oven.

10

Remove the lid from the saucepan.

11

Add the green onions and stir.

12

The sauce is thin at this point.

13

On medium high heat on the stovetop, continue to cook the mushrooms, stirring occasionally until the thin sauce reduces and becomes a think, sticky sauce. Depending on how thin the sauce is, this process could take 15 to 20 minutes.

14

Remove from heat and serve.

Notes

Serve with rice or alternatively, rice or buckwheat noodles.