Miso Mushroom Stir-Fry Recipe | PBS Food

Miso Mushroom Stir-Fry

Miso Mushroom Stir-Fry recipe

Make a mushroom stir-fry featuring miso, bok choy, and brown rice. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)



  • 2 tablespoon toasted sesame oil 
  • 1 tablespoons sweet miso paste
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon freshly grated ginger
  • 1 pound mushrooms (I used a mix of *king mushrooms and beech) 
  • 1 bunch of bok choy, cleaned with ends trimmed 
  • Cooked brown rice, for serving 
  • Sesame seeds, as garnish 
  • Green onion, sliced, as garnish


  1. In a large saute pan, set over medium heat, add the sesame oil. When warm, add the mushrooms and sprinkle with a pinch of salt. Cover and allow to cook until slightly softened, about 2 minutes. Next, sweet miso paste, rice wine vinegar, ginger and bok choy; toss until thoroughly coated. Cover for about 3 minutes, until the bok choy is bright green and slightly softened. 
  2. Spoon stir-fry over a bed of rice and top with sesame seeds and green onions.


King mushrooms are fairly large so I sliced them in half, long ways, and then scored the stems. This made for a more even cooking time. 
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