Miso Roasted Mushroom Salad

Miso roasted mushroom salad is a delightful dish that combines earthy flavors, vibrant colors, and a hint of umami magic. Imagine the rich aroma of mushrooms caramelizing in the oven, infused with miso’s savory notes, creating an irresistible culinary experience that dances on your palate. Miso Glazed Brussels Sprout Skewers.

Every time I prepare this salad, I’m transported back to my friend’s garden party where we first tasted it. The laughter, the sunshine, and that burst of flavor—it was a moment worth savoring. This salad is perfect for summer picnics or cozy winter gatherings, promising a satisfying crunch and delicious warmth that will leave everyone asking for seconds. For more inspiration, check out this herbed tuna salad recipe recipe.

The first time I served this salad at dinner, my family couldn’t stop raving about it. Their joy was truly infectious.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Mushrooms: Choose fresh varieties like cremini or shiitake for the best flavor and texture. Cheesy Mushroom Stuffed Jalapenos.
• Miso Paste: White miso works well for a milder taste; look for high-quality brands for maximum umami.
• Olive Oil: Use extra virgin olive oil to enhance the richness of the roasted mushrooms. For more inspiration, check out this chicken rissoles recipe.
• Fresh Herbs: Parsley or cilantro adds freshness and color; chop them just before serving.
• Lemon Juice: Freshly squeezed lemon juice brightens up the flavors and balances the richness of miso.
• Salad Greens: Mixed greens or arugula provide a crisp base; they pair beautifully with roasted mushrooms.
• Sesame Seeds: Toasted sesame seeds add crunch and nuttiness; sprinkle them generously over the finished dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Oven and Mushrooms: Preheat your oven to 425°F (220°C). While it heats up, clean your mushrooms gently with a damp cloth. Trim off any tough stems.

Mix the Miso Glaze: In a bowl, combine 2 tablespoons of miso paste with 3 tablespoons of olive oil and the juice of half a lemon. Pumpkin Stir Fry recipe Stir until smooth—this glaze should be rich and creamy.

Toss and Coat the Mushrooms: Place your cleaned mushrooms in a large mixing bowl. Pour the miso glaze over them and toss gently until every mushroom is well-coated with that glorious mixture.

Roast Until Golden Brown: Spread the coated mushrooms evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20 minutes or until they’re golden brown and fragrant—don’t forget to flip them halfway through!

Assemble Your Salad: In a large bowl, add a handful of mixed greens. Once roasted, let the mushrooms cool slightly before adding them to the greens along with chopped fresh herbs.

Add Finishing Touches: Drizzle any remaining miso glaze over your salad and sprinkle generously with toasted sesame seeds right before serving to add that extra crunch!

Now you have an amazing miso roasted mushroom salad that’s not only delicious but also incredibly satisfying! Enjoy every bite while sharing stories around your table—it’s bound to become one of your favorites! delicious Spicy Miso Ramen.

Perfecting the Cooking Process

Start by roasting the mushrooms until golden, then toss them with the dressing and greens for maximum flavor and texture.

Add Your Touch

Feel free to swap in seasonal vegetables or experiment with different miso varieties for a unique twist.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently to preserve texture.

Sometimes I whip up this salad for friends, and they’re always surprised at how simple yet flavorful it is—definitely a crowd-pleaser!

FAQ

Can I use other types of mushrooms for this salad?

Absolutely! Shiitake and portobello also work wonderfully in this recipe.

What kind of miso should I use?

White miso is milder, while red miso offers a bolder flavor; choose based on your preference.

Is this salad suitable for meal prep?

Yes! Just store dressing separately until ready to serve for optimal freshness.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Miso Roasted Mushroom Salad

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• Author: Gordon Calloway
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Miso roasted mushroom salad is a vibrant and flavorful dish that captures the essence of umami, combining perfectly roasted mushrooms with fresh greens. This delectable salad is easy to prepare, making it an excellent choice for any occasion, from summer picnics to cozy dinners. The miso glaze elevates the mushrooms with a rich, savory flavor, while the addition of fresh herbs and crunchy sesame seeds adds texture and brightness. Enjoy this crowd-pleaser that promises to delight your taste buds and bring joy to your dining experience.

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Ingredients

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• 1 pound fresh cremini or shiitake mushrooms
• 2 tablespoons white miso paste
• 3 tablespoons extra virgin olive oil
• Juice of 1/2 lemon
• 2 cups mixed greens or arugula
• 1/4 cup chopped parsley or cilantro
• 2 tablespoons toasted sesame seeds

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Instructions

1. Preheat oven to 425°F (220°C). Clean mushrooms with a damp cloth and trim tough stems.
2. In a bowl, whisk together miso paste, olive oil, and lemon juice until smooth.
3. Toss cleaned mushrooms in the miso glaze until fully coated.
4. Spread mushrooms on a parchment-lined baking sheet and roast for 20 minutes, flipping halfway through.
5. In a large bowl, combine mixed greens with roasted mushrooms and fresh herbs.
6. Drizzle remaining glaze over the salad and sprinkle with sesame seeds before serving.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Baking
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 180
• Sugar: 2g
• Sodium: 500mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 0mg