Miso Shiitake Mushrooms | SpiceTribe
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Miso Shiitake Mushrooms

  • Prep Time Prep: 10 Mins
  • Cook Time Cook: 10 Mins
  • Serves Serves: 2-4
Chef Trent Blodgett

Chef Trent Blodgett

Chef Notes



Miso Shiitake Mushrooms

Chef notes

An umami rich side dish to any grilled meat or fish, or great on its own over rice.

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  • Prep time Prep time: 10 Mins
  • Cook time Cook time: 10 Mins
  • Total time Total time: 20 Mins
  • Serves Serves: 2-4
  • Miso Compound Butter

  • 3 Tbsp unsalted butter, softened to room temperature
  • 1 Tbsp Shiro (white) miso
  • 1 tsp Tamari
  • .5 tsp Mirin (sweet rice wine) or rice vinegar
  • Miso Shiitakes

  • 240 grams of shiitake, stems removed and sliced into half inch strips
  • .25 cup vegetable oil plus more as needed depending on size of pan
  • 1 Tbsp garlic, minced
  • 1 Cup Scallion, white part only, cut into 1” sticks; keep green tips to use for garnish
  • 2 Tbsp Miso Compound Butter
  • .25 Cup sake
  • 1 tsp Kissed by Binchotan Japanese Chile Blend
Kissed by Binchotan Japanese Chile Blend

Kissed by Binchotan Japanese Chile Blend

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Step 1 - Miso Compound Butter

In small mixing bowl, combine all ingredients and mix thoroughly

Step 2 -

Set aside for immediate use, or place in sealed container in refrigerator — will keep for several weeks

Step 3 - Miso Shiitakes

Heat pan to medium high and then add oil.

Step 4 -

Add mushrooms, taking care not to overcrowd.

Step 5 -

Stir occasionally and reduce heat if necessary so mushrooms don’t over brown and dry out.

Step 6 -

Stir in garlic and white part of scallion.

Step 7 -

Continue to cook for 2–3 min until scallions are slightly browned.

Step 8 -

Add sake and reduce for 1 minute.

Step 9 -

Turn off heat and stir in miso butter.

Step 10 -

Sprinkle with Japanese Chile Blend and sliced scallion tops. Spice Tribe Collected stories, recipes and more from the Spice Tribe team Follow

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Things to remember

  • Shiro or white miso is mild, less salty and more sweet than red or yellow miso
  • Mirin is sweet cooking sake; for the regular sake, buy a lower priced version of drinking sake and it will last for months in your cabinet or refrigerator
  • Depending on the flavor you are trying to achieve, mirin will add sweetness and rice vinegar will add more acidity.
  • Soy sauce can be used instead of tamari if you aren’t concerned with wheat/gluten consumption
  • The stems of the shiitake are quite tough, but set them aside to dry and use for a vegetarian stock
  • This recipe also works with baby shiitakes and you do not need to remove the entire stem.
  • Canola or other neutral oil with a high smoke point is recommended.
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