Level up your next burger, steak, or crostini with this savory Mushroom Jam recipe. Earthy mushrooms are slow-simmered with caramelized onions, garlic, and a touch of maple syrup until they reduce into a sweet-and-savory jam packed with rich umami. It’s a bold, gourmet addition to sandwiches, appetizers, and more.
Bring rich, umami flavors to your next meal!
When I first tasted mushroom jam on a menu in Spain, it was paired with burrata, crackers, and roasted cherry tomatoes — an unexpectedly delicious combination. That experience stuck with me and inspired this recipe.
I adapted ideas from my popular bacon jam recipe, added extra umami with white miso paste, and developed a version that complements mushrooms beautifully. The result is a versatile jam I now enjoy on everything.
For a tapas-style appetizer, I spoon it over whipped goat cheese and top with roasted peppers and thyme. It’s also a fantastic burger topper, a flavorful steak garnish, or a simple spread for crackers and bread. If you love mushrooms, this jam is likely to become a new favorite.
Key ingredients
Below are notes on the main ingredients. The full ingredient list with measurements appears in the recipe card further down.
- Mushrooms – Use baby bella (cremini) mushrooms for a deeper, earthier flavor and a firmer texture that holds up during simmering. You can also mix varieties to add complexity.
- White miso paste (shiro miso) – This mild, slightly sweet miso adds umami without overpowering the jam. If you don’t have miso, ½ tablespoon soy sauce can be used as a substitute.
Instructions
Step-by-step photos are included below to make the process easy. For the full recipe card with exact measurements, see the recipe section at the bottom.
Ways to use it
This mushroom jam elevates snacks, mains, and party bites. A few favorite uses:
- Spread whipped goat cheese on crackers or baguette slices, top with mushroom jam, diced roasted peppers, and thyme for a tapas-style appetizer.
- Use as a gourmet burger topping; it pairs especially well with Swiss or Gruyère cheese.
- Spoon over steak to add concentrated mushroom flavor to your favorite cut.
- Top baked brie or other warm cheeses for an impressive party bite.
- Serve as a savory spread with crackers or on a charcuterie board.
- Try it for breakfast: spread on toast and finish with a sunny-side-up egg.
Mushroom Jam
Ingredients
- 3 tablespoons olive oil
- 1 cup yellow onion, diced
- 1 pound baby bella mushrooms, diced
- 3 garlic cloves, minced
- ¼ cup maple syrup
- ½ cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon white miso paste
Instructions
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Heat the olive oil in a large skillet over medium-high heat.
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Add the diced onions and cook for about 15 minutes, stirring occasionally, until caramelized.
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Add the mushrooms and garlic. Sauté until the mushrooms release some of their liquid, about 8–10 minutes. Continue cooking 2–3 minutes after liquid appears.
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Stir in the maple syrup, brown sugar, and apple cider vinegar. Cook until the mixture thickens and most of the liquid evaporates, about 5–7 minutes.
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Mix in the miso paste and cook 1–2 more minutes. Taste and add salt if needed.
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Remove from heat and let cool. Transfer to an airtight container and refrigerate for up to 7 days.
Notes
- If you prefer a smoother, less chunky jam, pulse it a few times in a food processor, leaving some texture.
- To make a spicy version, stir in 1 teaspoon red pepper flakes or crushed Aleppo pepper with the miso paste.
- Store refrigerated up to 7 days. Serve cold or gently reheat in the microwave for 60–90 seconds or in a small skillet over medium heat for 4–5 minutes.