Miso Butter Mushrooms in Foil
User Reviews
4.7
144 reviews
Excellent
Miso Butter Mushrooms in Foil
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These miso butter mushrooms in foil packets are so easy to make with a medley of Japanese mushrooms. They are creamy, savory, and rich in flavor. Serve it as a side or a main dish.
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Ingredients
For the Seasoning
- 2 Tbsp miso
- 2 Tbsp sake
For the Foil Packets
- ½ onion (3.5 oz, 100 g)
- 4 Shiitake mushrooms (3 oz, 85 g)
- 1 package shimeji mushrooms (3.5 oz, 100 g)
- 1 package maitake mushrooms (3.5 oz, 100 g)
- 1 package enoki mushrooms (3 oz, 85 g)
- 2 pieces king oyster mushrooms (eringi) (4 oz, 113 g)
- 1 Tbsp unsalted butter (for aluminum foil; divided)
For Serving
- 2 Tbsp unsalted butter (for topping; divided)
- 1 Tbsp soy sauce (divided)
- chives (optional; or green onion)
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Instructions
- Gather all the ingredients.
To Make the Seasoning
- In a small bowl, combine miso and sake and mix well until miso is completely dissolved. Set aside.
To Prepare the Foil Packet
- Cut the onion into thin slices. If the slices are too thick, they won't be cooked fully.
- Trim off the bottom of the shimeji and maitake mushrooms and separate them into small chunks.
- Trim off the bottom of the enoki mushroom and cut it into 2-inch (5 cm) pieces. Discard the stem of shiitake mushrooms and thinly slice them.
- Trim off the bottom of the king oyster mushrooms and thinly slice them.
- All the mushrooms should be in similar, bite-size pieces.
- Cut two sheets of aluminum foil into 14-inches wide by 12-inches long (36 cm by 30 cm). Thinly spread the butter in the center of both sheets. Keep the leftover butter on the side. Divide the onion slices into two sheets, placing them in the center, followed by enoki mushrooms.
- Then place king oyster, maitake, shimeji, and shiitake mushrooms in piles on each sheet so you can wrap around the mushrooms and seal the top.
- Divide and drizzle the seasonings over the mushrooms in two packets. Put the leftover butter on top and close the foil tightly so the steam will not escape.
To Cook on the Stove
- Place the two foil packets on a frying pan and cover with a lid (no need to add water). Turn on the stove’s heat to medium for 5 minutes, then medium low heat for 10-15 minutes. If you use fewer mushrooms, your cooking time will be less. Carefully open the foil to check if the mushrooms are cooked through.
To Bake in the Oven
- Alternatively, you can bake at a preheated 425ºF (218ºC) oven for 18-20 minutes. For a convection oven, reduce cooking temperature by 25ºF (15ºC). Carefully open the foil to check the doneness, if you're not sure.
To Serve
- Serve the mushrooms while it's hot. Place a generous pat of butter on top (here I use 1 Tbsp of butter for each packet). Drizzle soy sauce and sprinkle chives for garnish if you're using.
To Store
- You can keep the leftovers in an airtight container and store them in the refrigerator for 2-3 days or in the freezer for a month.
Nutrition Information
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Calories
108kcal
(5%)
Carbohydrates
13g
(4%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
11mg
(4%)
Sodium
404mg
(17%)
Potassium
464mg
(13%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
153IU
(3%)
Vitamin C
2mg
(2%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4(as
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 404mg | 17% |
| Potassium | 464mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 153IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
144 reviews
Excellent
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