Miso-Butter Mushrooms With Silky Eggs
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 2tablespoons extra-virgin olive oil
- 24ounces small cremini or button mushrooms, brushed clean and trimmed
- 2tablespoons white miso paste
- 2tablespoons unsalted butter, softened at room temperature for 10 minutes
- 2garlic cloves, grated
- 1tablespoon toasted white sesame seeds (optional)
- 6large eggs
- Kosher salt and black pepper
- 1tablespoon unsalted butter
- 4 to 8slices of bread, toasted, for serving (optional)
For the Mushrooms
For the Eggs
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
434 calories; 27 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 21 grams protein; 742 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Prepare the mushrooms: Heat a large (12-inch) nonstick skillet over medium high. Add the olive oil, then throw in all the mushrooms and cook for 10 to 12 minutes, stirring or shaking the pan every few minutes, until the mushrooms are golden.
- Step 2
While the mushrooms are cooking, place the miso paste, butter and garlic into a small bowl and, using the back of a fork, mash everything together.
- Step 3
When the mushrooms are ready, add the miso butter and toss for about 2 minutes, allowing the butter to melt and the miso to coat all of the mushrooms and become slightly sticky. Add the sesame seeds and toss to distribute evenly. Remove from heat and transfer the mushrooms to a plate.
- Step 4
Rinse out the skillet with water and dry it. Place it over medium-high heat.
- Step 5
Prepare the eggs: Break the eggs into a medium bowl and season with 1 teaspoon of salt and a few turns of black pepper. Whisk well until the whites and yolk are completely combined.
- Step 6
Cook the eggs in two batches: To the hot pan, add half of the butter and allow it to melt, swirling it around the pan. Pour in roughly half the eggs and cook undisturbed for 10 to 15 seconds to allow the bottom to set then, using a flexible spatula, push the eggs around the perimeter of the pan in a circular motion, allowing the runnier parts of the egg to cook. Continue to push the eggs in a circular motion for 5 to 10 seconds, just until the center is slightly wet looking and the egg looks rippled. The whole process only takes about 20 to 30 seconds. Remove from the pan and continue with the remaining egg.
- Step 7
Serve the eggs with a mound of miso butter mushrooms, with toast on the side, if you like.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Cook.bot
Looks like a superb anytime meal, but I can't understand why you'd need to divide the egg cooking into two batches. Six eggs in a giant 12-inch skillet would not be crowded at all.
Amy
Excellent. I added some shallots to the mushrooms since I had them on hand, and the spinach as suggested. Served with open face baguette. Easy and delicious.
KinseyH
A superb variation for even better mushrooms: first dry sauté the mushrooms (medium-high) until they release some liquid and brown some, then add the 2T olive oil (or, better, butter) and continue sautéing as needed to complete step 1. In step 3, stir in soy sauce to personal taste prior to adding the miso butter. I use only a splash or two, for umami contribution without a dominating soy-flavor. Another reason for a light hand on the soy: both soy sauce and miso are salty.
saintsavory
The eggs are divided so they are thin on the pan and you can quick cook them in 20-30 seconds as described for a custardy texture.
Emily
This is a great "meaty" side dish to serve for dinner when vegetarians come to dinner.
marina
This was very very good. The recipe halved perfectly. Would make this again any time. Would be an especially good one to make if hosting guests for breakfast or brunch. Any leftover mushrooms could easily be added to noodles with greens for a satisfying lunch.
Shelley
I would half the amount of miso. Otherwise, it was great. Sauce would be great on any vegetable
dimmerswitch
Made miso-butter mushrooms per recipe with scrumptious result. I have been cooking for umpteen decades and only learned in 2022 what good flavor playmates miso and butter are together. Served this for dinner plated with toast and eggs as shown in recipe photo but using scrambled eggs that were not this recipe version. This mushroom recipe makes it to "keep and repeat" file.
Kim P
Try subbing in a few anchovies for the miso. Allergic to miso.
Cristamin
This was superb. We will definitely be revisiting this recipe again soon.
Alice
So easy fast and delicious. I made it with larger mushrooms and quartered them, and added a few extra egg whites to make it heartier.
jennysorel
Loved this! Followed recipe except added red and green onion to pan with mushrooms b/c I wanted to use them up. Otherwise no changes, and it was so good! Made toast but didn’t even need/want it. The mushrooms and egg were super satisfying on their own.
JS
Cut out even more miso next time. Too salty. Aside from that pretty simple/good breakfast.
Clara
A splash of water keeps the eggs even silkier. And there's no need to do this in two batches. But a silicone spatula is your friend here as is very low heat. I'd also suggest topping with finely sliced spring onions and if you want that true blue Aussie touch? Sliced avocado on the side with a squeeze of lime juice :-)
EMTCooks
Completely yummy! I'm new to cooking with miso paste, and this recipe was a great introduction. Delicious. One suggested add on--serve with arugula or another soft leafy green.
Quinn
This was quite good! And very easy. My mushrooms didn't need quite as long as prescribed (I added the miso-butter around 7 min in, along with spinach). I didn't have toast handy so I served over rice with a drizzle of chili crisp. Next time I'll probably add some chopped scallions and maybe a smidge of ginger.
siskina
These mushrooms are soooo delicious. I saved this recipe ages ago but just got around to making it, and now I feel bereft for the many times I could have eaten this already. Definitely going into the rotation.
Wish I could still eat dairy...
Sounds wonderful, but do you have any advice re: miso butter for the lactose intolerant? Would a neutral oil work instead of butter?
Ann Mia Haning
There are vegan butter substitutes. I've always used Earth Balance but apparently their formula has changed and it's not as good. Then there's Country Crock Plant-Based Butter and something called Miyoko's which people really like, but it's costly. It can be done!
Mia
Delicious!!! Miso wonderfully accents notes in mushrooms. I do think dry sautéing mushrooms before adding oil would be a good touch, as would adding shallots. I served with sourdough bread and olive tapenade. Fantastic.
KraftyBeaver
The miso-butter mushrooms are fabulous and will be a new staple in my meal planning. (I used to spread miso-butter on toast so this was eye popping must try and did not disappoint
Helen
Delicious! Made as directed. I do believe one would not lose much by cooking all the eggs at once, it would eliminate one step. A really easy dinner.
Lisa McHenry Bendel
I needed a mushroom recipe that would work well with salmon. Made it sans the eggs, and added bok choy. Used some of the miso garlic butter to cook the salmon as well. Fresh baguette to sop up some of the juices. Delicious!!
zoz
A note on a very tasty variation: Serve the mushrooms (made with an addition of wine during cooking) over buttery polenta. A new favorite quick meal!
Sally G
Easy, quick, and delicious!
Kim P
Try subbing in a few anchovies for the miso. Allergic to miso.
Private notes are only visible to you.
Advertisement
