Dinner

Miso Mushrooms with Orange and Tahini Sauce Recipe

ByAiden Wells January 9, 2026January 9, 2026

Introduction

These Miso Mushrooms offer a flavorful twist on a simple vegetable side. With a savory miso-tahini sauce and bright notes from orange, they’re perfect for a quick gourmet touch to any meal.

The image shows several pieces of cooked orange mushrooms with a shiny, caramelized surface and a slightly wrinkled texture layered with glossy melted yellow cheese on top. Bright green chopped chives are spread evenly over the mushrooms, adding fresh color. Small flakes of coarse salt and cracked black pepper are scattered on the cheese and mushrooms. The food is placed directly on a white marbled surface with some melted cheese dripping around the pieces. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 king oyster mushrooms (cut in half and scored)
1 garlic clove
1/2 orange (cara cara navel orange)
2 tbsp white miso paste
2 tbsp tahini
1 tsp dijon mustard
2 tsp rice vinegar
1 tbsp tamari
1 tsp sesame oil
2 tbsp honey
2 tbsp olive oil
Flaky sea salt (to taste, for topping)
Chives (to taste, for topping)
Black pepper (to taste, for topping)

Instructions

Step 1: Preheat a pan for a few minutes, then add olive oil and sear the mushrooms on high heat until they turn slightly golden, about 4 minutes. Lower the heat to medium, grate the garlic, squeeze the juice from half an orange into the pan, and cover. Cook covered for 1 minute.
Step 2: In a bowl, whisk together tahini, tamari, miso paste, rice vinegar, sesame oil, and dijon mustard. Gradually add honey and olive oil while continuing to whisk until the sauce is smooth.
Step 3: Add about 2 tablespoons of the sauce to the pan and let the mushrooms absorb it, stirring gently.
Step 4: Remove the pan from heat, drizzle the remaining sauce over the mushrooms, then finish with flaky sea salt, chives, and black pepper to taste.

Tips & Variations

Use cremini or shiitake mushrooms if king oyster mushrooms aren’t available; adjust cooking time accordingly.
For a vegan version, substitute honey with maple syrup or agave nectar.
Serve over steamed rice or alongside grilled tofu for a complete meal.

Storage

Store leftover miso mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave to preserve the sauce’s flavor and texture.

How to Serve

The image shows five pieces of golden brown roasted mushrooms with a glossy, slightly crispy top layer and a soft, light beige underside. Each mushroom piece is covered with a shiny orange glaze that looks thick and sticky, creating a smooth texture. Bright green chopped chives are sprinkled evenly over the mushrooms, adding tiny pops of color and freshness. There are small specks of coarse sea salt and black pepper scattered across the mushrooms and the white marbled surface beneath them. The glaze drips slightly onto the surface, adding a rich, warm yellow-orange contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can substitute king oyster mushrooms with cremini, shiitake, or button mushrooms. Keep in mind that cooking times may vary based on the mushroom’s size and moisture content.

Is this recipe vegan-friendly?

The original recipe uses honey, which is not vegan. You can easily make it vegan by replacing honey with maple syrup or agave nectar.