These Mirin Glazed Mushrooms are a family favorite mushroom side dish recipe. They are sweet and salty with an earthy tone that goes excellent with a grilled steak or chicken.
Vegetables can be troublesome to fit into the families diet, but this mushroom recipe makes it easy! Everyone lose the sweet and savory flavors and it is my favorite way to serve mushrooms.
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❤️ Why I Love This Recipe
✔️ The mushroom flavor combined with the mirin glaze is a sweet and savory combination that is absolutely delicious.
✔️ This is a quick and easy recipe to put together
✔️ Mushrooms are low in calories, packed with nutrition, fiber, and antioxidants. They make a great meat substitute for the vegan or vegetarian lifestyle.
🥘 Ingredients
Butter
Button mushrooms or baby bella mushrooms
Mirin, you may be wondering where you can buy mirin rice cooking wine. It can be hard to find, but Aji-Mirin, which is not actual mirin, but tastes like mirin, is a good choice.
🔪 Instructions
- Melt the butter in a large skillet over medium-high heat.
- Add the mushrooms and garlic and cook for 3 minutes, stirring occasionally, until the water has begun to release, reducing the heat to medium if needed
- Add the chicken stock and mirin. Simmer over medium heat until the mushroom liquid has become thick. Sprinkle with salt and pepper to taste. Garnish with chopped rosemary.
🙋 Recipe FAQ's
Mushrooms are a porous fungi and should not be washed in water. Rather, us a damp paper towel to brush the dirt off of the mushroom.
Mirin is a Japanese sweet rice wine used to make sauces, marinades, and glazes.
Yes, mirin is made from fermented rice and is gluten free.
💭 Tips
- Use a damp paper towel to remove any dirt from the mushroom.
- For a richer sauce, use red wine or dry sherry with a teaspoon of sugar in place of the mirin.
- Baby portobello mushrooms can be used in place of the button mushrooms. Just halve the mushrooms before cooking.
- Make this a keto and paleo friendly recipe by using coconut aminos in place of the mirin.
📖 Variations
- Substitute balsamic vinegar or soy sauce for the mirin.
- Add 1 small onion for a glazed mushroom and onion side dish.
- Substitute fresh thyme for the rosemary.
🍽 Equipment
Bowl for serving
🏫 What I've Learned
There are three types of mushrooms: edible, magic (hallucinogenic), and poisonous.Naturally, edible mushrooms are the type we are talking about here! Mushrooms are a source of fiber, protein, and antioxidants. They are low in calories, and are a rich source of potassium. Mushrooms are keto and paleo friendly and are great for low carb diets?
Serving Suggestions
Serve these Mirin Glazed Mushrooms as a side dish to Air Fryer Roast Beef, Air Fryer Rotisserie Chicken, or Garlic Roasted Pork Chops.
Storage
Store leftover glazed mushrooms in an airtight container up to 4 days in the refrigerator.
Related Recipes
Mushroom Strata Recipe with Bacon and Cheese
Caramelized Onion Grilled Cheese with Mushrooms
Sausage Stuffed Mushrooms - low carb recipe
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Mirin Glazed Mushrooms
Equipment
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Ingredients
- 1 tablespoon butter
- 8 ounces button mushrooms
- 1 clove garlic
- ¼ cup chicken stock
- 1 tablespoon mirin
- 1 teaspoon fresh rosemary , chopped
- salt and pepper to taste
Instructions
- Melt the butter in a large skillet over medium-high heat.
- Add the mushrooms and garlic and cook for 3 minutes, stirring occasionally, until the water has begun to release, reducing the heat to medium if needed.
- Add the chicken stock and mirin. Simmer over medium heat until the mushroom liquid has become thick. Sprinkle with salt and pepper to taste.
- Garnish with chopped rosemary.
Michele @ Flavor Mosaic says
This sounds delish! Yum!
bellini says
Your recipe choice does sound amazing Shelby. So glad you could bring it along. It is definitely photogenic!!
Sarah Olson says
Oh my these look good! I can almost smell them. I may have to double the recipe, because I could eat the whole recipe!
Sheena @ Hot Eats and Cool Reads says
These sound wonderful! Mushrooms are the best!
Mary Ellen says
These look awesome! I love mushrooms as a side.
Debi Wayland says
Oh I bet these are great! I love mushrooms, and the sweet mirin and rosemary! Oh yum! These might also be great in a chow mein!
Lucy T says
I have just discovered how much I love mushrooms! These look fantastic!
Carlsbad Cravings says
I LOVE mirin - I want to put it in everything Asian and now I am excited to be able to add it to my mushrooms! This looks divine!
Life Tastes Good says
Love mushrooms! This sounds delicious!! Thanks!
Susan Lindquist says
This is a dish that I will definitely be making - I love the idea of the 'pickled' nature of the 'shrooms' after being in the mirin for a bit! I can see these as part of cocktail party spread of small bites ... what do you think?