Roasted Mushrooms on Greens with Miso Dressing: A Flavor-Packed Vegetarian Delight
Savor roasted wild mushrooms atop fresh greens, elevated with a gut-friendly, umami-rich miso dressing for a memorable, healthy meal.
Roasted Mushrooms on Greens with Miso Dressing
If you are searching for a show-stopping vegetarian main or side dish that brims with earthy depth and savory complexity, look no further. Roasted Mushrooms on Greens with Miso Dressing brings together the pure umami of roasted mixed mushrooms, the fresh bite of baby greens, and a bold, probiotic-rich dressing made from red miso, tahini, Dijon mustard, and rice vinegar. This dish is quick to assemble, versatile for all seasons, and packed with both nutrition and sophisticated flavors.
Why You’ll Love This Recipe
- Intense Umami Flavor: Roasting mushrooms caramelizes their natural sugars, while the miso dressing infuses every bite with savory, tangy depth.
- Gut-Healthy Ingredients: Fermented red miso provides beneficial probiotics that help nourish a healthy microbiome.
- Quick & Versatile: Ready in less than 30 minutes, this salad works as a hearty lunch, light dinner, or impressive starter.
- Plant-Based Power: With protein and fiber from mushrooms and greens, and healthy fats from sesame oil and tahini, this dish is well-balanced and satisfying.
- Customizable: Use any mix of wild or cultivated mushrooms, and switch up the greens depending on your pantry and the season.
Ingredients Overview
Below is a summary of what you’ll need for the complete experience. Each ingredient brings distinct flavor and nutrition to the dish.
- Mixed Wild Mushrooms (1 1/2 lbs): Choose a variety such as cremini, shiitake, oyster, maitake, or portobello for texture and flavor. Trim and cut them into bite-sized 1-inch pieces.
- Toasted Sesame Oil (3 Tbsp): Lends nuttiness and helps roast the mushrooms to golden perfection.
- Kosher Salt: Enhances taste and draws out moisture for better browning.
- Garlic (3 small cloves): Two finely chopped for roasting, one grated into dressing.
- Mirin (3 Tbsp): A lightly sweet Japanese rice wine that balances acidity and saltiness.
- Red Miso Paste (2 Tbsp): Fermented soybean paste, strong in umami and probiotics.
- Rice Vinegar (2 Tbsp): Adds crucial acidity to brighten the dressing.
- Tahini (1 1/2 Tbsp): Creamy sesame paste that provides body and richness to the dressing.
- Dijon Mustard (2 tsp): For tang, spice, and emulsification.
- Mixed Baby Greens (5 cups): Use baby spinach, arugula, watercress, or any tender salad greens.
- Scallions (2, thinly sliced): For garnish and a fresh bite.
- Toasted Sesame Seeds (1 Tbsp): Lends crunch and a photogenic finish.
Step-by-Step Directions
- Preheat the Oven:
Heat to 475°F (245°C). Line a rimmed baking sheet for easy clean-up. - Roast the Mushrooms:
Toss mixed mushrooms with 3 Tbsp toasted sesame oil and 1/4 tsp kosher salt. Spread evenly in a single layer. Roast for 13 to 15 minutes, until browned and just tender. Toss with the chopped garlic and return to the oven for 1 more minute, to let the garlic mellow and fragrance infuse. - Prepare the Miso Dressing:
In a tall jar suited for an immersion blender, combine:- 3 Tbsp water
- 3 Tbsp mirin
- 2 Tbsp red miso
- 2 Tbsp rice vinegar
- 1 1/2 Tbsp tahini
- 2 tsp Dijon mustard
- 1 small clove garlic, grated
Puree with immersion blender until smooth and creamy. Adjust with a little water if a thinner consistency is desired.
- Assemble the Bowls:
Divide 5 cups mixed greens among serving bowls. Top with slightly cooled roasted mushrooms. Sprinkle with thinly sliced scallions and toasted sesame seeds. Drizzle generously with the miso dressing.
Nutritional Highlights
| Nutrient | Per Serving |
|---|---|
| Calories | 261 kcal |
| Protein | 7 grams |
| Carbohydrates | 22 grams |
| Fiber | 7 grams |
| Sugars | 7.5 grams |
| Added Sugars | 0 grams |
| Fat | 16 grams |
| Saturated Fat | 1.5 grams |
| Cholesterol | 0 mg |
| Sodium | 752 mg |
This makes a nutrient-dense dish, providing protein, fiber, and complex flavor with minimal saturated fat and zero cholesterol.
Ingredient Spotlight: Miso
Miso is a fermented soybean paste, a staple in Japanese cuisine. It contains a variety of live probiotics from the fermentation process, which have demonstrated potential for supporting digestive health and maintaining a robust and diverse gut microbiome. Red miso, in particular, is aged longer and has a more intense, savory flavor than white miso, deepening the dish’s umami profile.
- Probiotic Benefits: Encourages the growth of useful gut bacteria.
- Rich Flavor: A small amount brings enormous depth and saltiness to dressings and sauces.
Though most of the probiotics in miso survive into the dressing, keep in mind that extremely high heat can reduce their live cultures. Using miso in a dressing (rather than cooking or boiling it) preserves its probiotic potential.
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Tips & Variations
- Mix Up the Mushrooms: While wild mushrooms add complexity, common cremini or portobello can be used with equally delicious results.
- Dressing Consistency: If the dressing is too thick, whisk in a little more water or rice vinegar to thin it to your liking.
- Add Crunch: Top with roasted nuts (cashews, almonds) or crispy fried onions for extra texture.
- Boost Protein: Add cubes of marinated tofu or a hard-boiled egg for a protein-filled vegetarian main.
- Change Greens: Substitute arugula, baby kale, or a duo of spinach and watercress depending on what’s fresh and in season.
- Creamier Dressing: Swap some water for plain Greek yogurt if desired for a thicker, tangier finish.
- For a Full Meal: Add cooled cooked soba noodles, brown rice, or a poached egg to make it heartier.
Miso Dressing: More Than Just Flavor
A key highlight of this recipe is the miso dressing. The mixture of miso, mirin, tahini, Dijon mustard, and rice vinegar gives you a symphony of flavors: savory from miso, tangy from vinegar, nutty from tahini, and a gentle sweetness from mirin. This richness can be used beyond this salad, drizzled over steamed vegetables, grilled fish, or roasted sweet potatoes for an instant flavor upgrade.
What to Serve with Roasted Mushrooms on Greens
- Starter Course: Pair with a bowl of miso soup or a light pickle plate for a Japanese-inspired menu.
- Main Dish: Serve with a side of brown rice, quinoa, or toasted sourdough for a more filling meal.
- Elegant Platter: Double the recipe for a buffet table or holiday spread—this salad holds well at room temperature.
Leftover & Storage Tips
- Store Mushrooms & Dressing Separately: To prevent the greens from wilting, store roasted mushrooms and dressing in separate airtight containers. Refrigerate for up to 3 days.
- Reheat gently: Enjoy mushrooms cold or warm them slightly in a low oven; avoid microwaving to keep texture.
- Batch Prep: The miso dressing will keep in the fridge for up to a week, making it easy to upgrade future salads or grain bowls.
Frequently Asked Questions (FAQs)
Q: Can I use white miso instead of red miso in the dressing?
A: Yes, white miso can be substituted for red miso. Expect a milder, slightly sweeter flavor and a lighter color in your dressing.
Q: Are store-bought mixed mushrooms suitable, or should I use only wild varieties?
A: Both options work well. Use any combination of mushrooms available, including cultivated brown, cremini, portobello, shiitake, or oyster. Wild varieties offer more texture and earthy flavor.
Q: Is this recipe gluten-free?
A: The recipe is naturally gluten-free, provided your red miso and mustard are certified gluten-free. Always check labels for hidden gluten.
Q: What can I substitute for mirin?
A: Replace mirin with an equal amount of sweet rice wine, dry sherry, or a mix of rice vinegar and a pinch of sugar if mirin is unavailable.
Q: Can I make the miso dressing in advance?
A: Absolutely! Prepare and refrigerate the dressing up to seven days ahead. Whisk or blend briefly before serving if separation occurs.
Q: How can I make this dish vegan?
A: The dish is vegan as-is. Just ensure that your miso and Dijon mustard are labeled vegan, as some brands may include ancillary ingredients from animal sources.
Expert Cooking Tips
- Dry Mushrooms Well: Mushrooms release moisture as they cook, so start with fully dried, cleaned mushrooms for a more intense roast.
- Watch the Oven: All ovens vary. Roast mushrooms until deeply golden and slightly crispy, but avoid burning the garlic by adding it near the end.
- Layer Flavor: Consider marinating the mushrooms for 10 minutes in sesame oil and a splash of soy sauce before roasting for additional umami.
- Dressing Versatility: Use as a dip for crudités, as a spread for a sandwich, or to finish grain bowls.
Make It a Meal: Serving Suggestions
- Arrange on a platter for a potluck or brunch highlight.
- Fill wraps or pitas with these mushrooms, greens, avocado slices, and extra miso dressing for a portable lunch.
- For heartier fare, serve alongside a roasted sweet potato or bowl of brown rice, topped with toasted nori shreds.
Summary
Roasted Mushrooms on Greens with Miso Dressing is a modern, flavor-forward salad that elevates the humble mushroom to gourmet status. The interplay of roasted, nutty flavors, creamy dressing, and garden-fresh greens transforms everyday ingredients into something exceptional. With its roots in Japanese culinary tradition and adaptivity to different dietary options, this dish is destined to become a healthy favorite year-round for plant-based eaters and omnivores alike.
References
- https://www.prevention.com/food-nutrition/recipes/a45303433/roasted-mushrooms-on-greens-with-miso-dressing-recipe/
- https://www.cherryonmysundae.com/2024/01/roasted-miso-mushroom-sandwich.html
- https://www.jaroflemons.com/miso-roasted-mushroom-noodle-bowls/
- https://alexguarnaschelli.com/recipes/mixed-mushrooms-with-miso-dressing/
- https://www.prevention.com/food-nutrition/recipes/
- https://simple-veganista.com/roasted-garlic-miso-greens/
- https://cookeatlivelove.com/easy-oven-roasted-mushrooms-with-miso/
- https://eatplant-based.com/miso-dressing/
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