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    Home » Recipes » Grateful Grazer

    Published: Mar 28, 2019 · Modified: Mar 11, 2022 by Stephanie McKercher, RDN · This post may contain affiliate links · 10 Comments

    Shiitake Mushroom Bowls with Creamy Miso Sauce

    Jump to Recipe Print Recipe

    Looking for a new way to fill your bowl? Try umami-rich Shiitake Mushroom Bowls simmered in a creamy vegan miso sauce. 

    (This recipe is sponsored by Silk®)

    Shiitake mushroom bowls with skillet of creamy miso sauce against grey background with cream napkin.

    I tasted Miso Creamed Kale in California last month, and it was truly the highlight of my trip. Hearty kale and shiitake mushrooms swimming in creamy miso sauce. So savory. So, so good. 

    Taking inspiration from restaurant meals is one of my favorite ways to relive travel experiences, so I knew I had to recreate this dish as soon as I was back home. 

    The original was a side dish, but I gave my version a little more oomph by transforming the flavors into a grain bowl. Adding chickpeas and farro (or any grain) easily takes this recipe into satisfying-meal territory. 

    Another swap from the original is that my creamy miso sauce happens to be vegan. No cream needed! This is all thanks to Silk’s® new Oat Yeah™ Oatmilk—the best plant-based milk alternative for savory cooking. Have you tried it yet?

    Shiitake Mushroom Bowls with carton of Silk oatmilk and skillet of creamy miso sauce in the background.
    Shiitake mushroom bowls with skillet of creamy miso sauce and cream napkin.

    The flavors in these shiitake mushroom bowls are ideal for early spring when mushrooms and hearty greens are in season here in Colorado. Feel free to swap in whatever veggies are available in your area! 

    How to Make Shiitake Mushroom Bowls with Creamy Miso Sauce

    First, I sautéed red onion, shiitake mushrooms, kale and chickpeas in a big skillet. Then I covered the veggies in oat milk, tossed in some crushed red pepper for heat, and let the whole thing simmer on the stovetop for about 15 minutes. 

    First, ladle out some of the sauce into a small bowl and whisk that with the miso paste. Then pour the miso mixture back into the skillet and give it another good stir to finish. 

    You can find all the ingredients for this recipe at Sprouts Farmers Market. 

    Silk® is a brand of Danone North America, a Certified B Corp. Support sustainability-focused brands and pick up Silk’s® new Oat Yeah™ Oatmilk next time you’re at Sprouts Farmers Market. Get 35% off during their Plant-Based Tastes Great sale running now through April 3! 

    Shiitake mushroom bowls with skillet of creamy miso sauce and cream napkin.

    Shiitake Mushroom Bowls with Creamy Miso Sauce

    Shiitake mushrooms, hearty greens, and protein-packed chickpeas are simmered in a creamy, plant-based miso sauce.
    5 from 2 votes
    Print Pin Save Saved! Rate
    Course: dinner, lunch
    Cuisine: vegan, vegetarian
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 2 people
    Author: Stephanie McKercher, RDN

    Ingredients

    Bowls:

    • 2 tablespoons grapeseed oil or oil of choice
    • ½ cup sliced red onion
    • 4 cloves garlic, chopped
    • 5 ounces sliced shiitake mushrooms (2 cups)
    • 1 pound kale, chopped, or greens of choice (6 cups)
    • 1 cup cooked chickpeas (drain and rinse if canned)
    • 3 cups plain Silk Oat Yeah Oatmilk
    • ½ teaspoon crushed red pepper (omit or reduce for a milder flavor)
    • 2 tablespoons miso paste

    Optional for serving:

    • Cooked farro or grain of choice
    • Fresh basil leaves
    • Sesame seeds (black and white)

    Instructions

    • Add grapeseed oil to a large, preheated skillet over medium-high heat. Stir in sliced onion and cook 5 minutes, or until translucent. Stir in garlic, shiitake mushrooms and kale, and cook 5 minutes, or until the mushrooms turn brown and the kale is wilted.
    • Stir in chickpeas, Oatmilk, and crushed red pepper. Reduce heat to low and cook, stirring occasionally, 15 minutes, or until sauce is reduced.
    • Turn off heat. Ladle ¼ cup of sauce liquid into a bowl. Whisk with miso paste and pour the mixture back into the skillet and stir.
    • Serve with cooked farro (or grain of choice), fresh basil, and sesame seeds if desired.
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    Like this recipe? Save these Shiitake Mushroom Bowls with Creamy Miso Sauce on Pinterest.

    shiitake mushroom bowls with text that reads, "vegan shiitake mushroom bowls with creamy miso sacue."

    Try These Recipes Next:

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    • One-Pot Tofu Pumpkin Curry with Coconut Milk
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    1. carol coleman says

      January 12, 2022 at 4:17 pm

      Want to make tonight . Do you think fine with almond or cashew milk?

      Reply
      • Stephanie McKercher, RDN says

        January 13, 2022 at 1:52 pm

        Hi Carol, this should work with other non-dairy milk alternatives. I would suggest the cashew milk if you have the option because the texture will be more similar to the creaminess of the oat milk. Let me know how it goes!

        Reply
    2. kristensgracenotes says

      January 02, 2021 at 8:08 pm

      Can't wait to try this recipe! All of my favorite flavors in one bowl.

      Reply
      • Stephanie McKercher, RDN says

        January 12, 2021 at 7:18 am

        Enjoy! 🙂

        Reply
    3. Tamy says

      July 31, 2020 at 2:22 am

      Thanks! I just made this and it was delicious and satisfying. I left out the chickpeas and reduced the oil and oat milk to save a few calories. Fantastic dish.

      Reply
      • Stephanie McKercher, RDN says

        August 04, 2020 at 6:52 am

        Great! So glad you enjoyed it, Tamy!

        Reply
        • Penny says

          October 05, 2022 at 6:15 pm

          5 stars
          I water sautéed the veggies and used 2 cups oat milk, because that was all I had. It was so filling and creamy, and perfectly seasoned.

          Reply
          • Stephanie McKercher, RDN says

            October 09, 2022 at 9:59 am

            Thanks, Penny! So glad you enjoyed it.

            Reply
    4. Kara Lydon says

      March 28, 2019 at 3:23 pm

      This looks delicious! Can't way to try out this recipe!

      Reply
      • Stephanie McKercher, RDN says

        March 29, 2019 at 7:08 am

        Thanks, Kara!

        Reply

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    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

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