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    Home » Side Dish Recipes

    Mirin Glazed Mushrooms

    Published: May 7, 2014 Last updated: Feb 17, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Button mushrooms are sauteed and then glazed with a mirin glaze and make a delicious side dish recipe for any protein.
    Jump to Recipe
    Pinnable image for glazed mushrooms

    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.

    Vertical image of a white bowl with glazed mushrooms
    Jump to:
    • ❤️ Why I Love This Recipe
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🙋 Recipe FAQ's
    • 💭 Tips
    • 📖 Variations
    • 🍽 Equipment
    • 🏫 What I've Learned
    • Serving Suggestions
    • Storage
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    ❤️ 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

    Garlic cloves

    Chicken stock

    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.

    Fresh rosemary

    Button mushrooms on a wooden cutting board.

    🔪 Instructions

    1. Melt the butter in a large skillet over medium-high heat.
    2. 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
    3. 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

    Can you wash mushrooms with water?

    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.

    What is mirin?

    Mirin is a Japanese sweet rice wine used to make sauces, marinades, and glazes.

    Is mirin gluten free?

    Yes, mirin is made from fermented rice and is gluten free.

    Upclose image of mirin Glazed Mushrooms cooking in a skillet with chopped parsley on top.

    💭 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

    Large skillet

    Wooden spatula

    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?

    Overhead image of a white bowl of mushrooms.

    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

    Sauteed Mushrooms

    Don't forget to check out my Amazon storefront for some of my favorite products!

    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

    Shelby Law Ruttan
    Button mushrooms are sauteed and then glazed with a mirin glaze and make a delicious side dish recipe for any protein.
    4.50 from 2 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 50 kcal

    Equipment

    • Large skillet
    • Wooden spatula

    As an Amazon Associate I earn from qualifying purchases.

    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.

    Nutrition

    Calories: 50kcalCarbohydrates: 4gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 8mgSodium: 82mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 88IUVitamin C: 1mgCalcium: 4mgIron: 1mg
    Keyword glazed mushrooms, mirin glazed mushrooms, mirin mushrooms
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Michele @ Flavor Mosaic

      May 08, 2014 at 2:23 pm

      This sounds delish! Yum!

      Reply
    2. bellini

      May 08, 2014 at 1:15 am

      Your recipe choice does sound amazing Shelby. So glad you could bring it along. It is definitely photogenic!!

      Reply
    3. Sarah Olson

      May 08, 2014 at 12:58 am

      Oh my these look good! I can almost smell them. I may have to double the recipe, because I could eat the whole recipe!

      Reply
    4. Sheena @ Hot Eats and Cool Reads

      May 08, 2014 at 12:47 am

      These sound wonderful! Mushrooms are the best!

      Reply
    5. Mary Ellen

      May 07, 2014 at 10:49 pm

      These look awesome! I love mushrooms as a side.

      Reply
    6. Debi Wayland

      May 07, 2014 at 8:03 pm

      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!

      Reply
    7. Lucy T

      May 07, 2014 at 6:51 pm

      I have just discovered how much I love mushrooms! These look fantastic!

      Reply
    8. Carlsbad Cravings

      May 07, 2014 at 5:29 pm

      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!

      Reply
    9. Life Tastes Good

      May 07, 2014 at 2:42 pm

      Love mushrooms! This sounds delicious!! Thanks!

      Reply
    10. Susan Lindquist

      May 07, 2014 at 1:03 pm

      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?

      Reply

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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    6 shares