A delicious plant-based entree with big flavor! This Japanese recipe of salty and savory miso glazed mushrooms with eggplant can be served over rice for a satisfying meal. Above all, this vegan dish has tons of flavor and is also easy to prepare!
Miso Paste
There is one kitchen staple we have learned we can’t live without– Miso! This savory paste made from fermented soybeans, adds deep flavor to a variety of dishes including these Miso Glazed Mushrooms with Eggplant.
This sweet yet salty sauce adds a deeper layer of flavor to any dish it is used in. The rich flavor makes it almost addicting and you will find yourself using it in more and more recipes. We often like to replace traditional salt in our recipes with miso because it adds deep umami flavor along with necessary salt.
If you haven’t previously purchased miso, simply look for it in either the refrigerated produce section of your local grocery store, or it can always be found at an Asian Market if your local supermarket doesn’t carry it yet.
A Savory Plant-Based Meal
In this dish, it is combined into a sauce and thickened, creating a glaze on the vegetables. Making it perfect for a side dish, or make it the start of the meal. However, we like to simply serve it over rice and have a quick and flavorful meal with minimal work.
The more you use miso paste, the more you will find ways to sneak it in while cooking. These Miso Glazed Mushrooms with Eggplant are a perfect beginning recipe to try this amazing paste.
However, if you love miso as much as we do, please let us know your own favorite recipes that incorporate this great paste.
Miso Glazed Mushrooms with Eggplant
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 Servings 1x
- Category: Entree
- Method: Bake, Simmer
- Cuisine: Japanese
- Diet: Vegan
Description
Salty and savory miso glazed king oyster mushrooms with eggplant. A vegan dish with tons of flavor and OH-SO-EASY to prepare!
Ingredients
- 6 King Oyster Mushrooms (Also called King Trumpet, Halved and Scored)
- 2 Japanese Eggplant (Sliced into Circles and Scored)
- 1 Cup Cooked Rice (Your Choice, We used Forbidden Rice)
- 4 ½ Tbsp Miso Paste
- 1 ½ tsp Agave
- 1 ½ tsp Liquid Aminos
- 2 tsp Chili Sauce
- 2 Tbsp Veggie Stock
- Sesame Oil
- Sesame Seeds (Garnish)
- Fresh Basil (Garnish)
- Chives (Garnish)
Instructions
- Preheat oven to 400°F.
- Wash and prepare all vegetables. Slice the mushrooms in half and then score the cut side of the mushrooms into shallow diamonds (See picture). Do the same with the eggplant medallions.
- Prepare your rice.
- While the rice cooks, place the mushrooms and eggplant, score side up, on a baking sheet prepared with a thin layer of oil (we used sesame oil). Bake for 15 minutes.
- Meanwhile, make the miso glaze. In a sauce pan, combine the miso paste, liquid aminos, agave, chili sauce and veggie stock. Whisk to thoroughly incorporate over medium heat. Simmer, stirring constantly until the sauce begins to thicken (About 5 minutes).
- Flip the eggplant and mushrooms over and cook for an additional 20 minutes.
- Next, flip the mushrooms and eggplant one last time. Then, brush the glaze onto the mushrooms and eggplant liberally. Cook for a final 10 minutes to allow the sauce to glaze the vegetables.
- Serve over rice and garnish with sesame seeds, chives and fresh basil. Enjoy!
- Leftovers can be refrigerated in an airtight container for up to 5 days.
Keywords: Miso, King Oyster Mushrooms, Eggplant, Glazed, Vegan
Finally, if you have made this recipe, we would love to hear what you think! Please comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!
Additionally, you can also take a photo and tag us on instagram. We would love to get your feedback! Happy cooking! 😊
