Miso Butter Mushrooms in Foil
User Reviews
4.7
Miso Butter Mushrooms in Foil
Description
This recipe features an array of mushrooms including shiitake, shimeji, maitake, enoki, and king oyster, all trimmed and cut into uniform, bite-sized pieces for even cooking. Thinly sliced onion is layered beneath the mushrooms on sheets of butter-coated aluminum foil. A rich seasoning made from miso paste and sake is mixed to dissolve into a smooth sauce that will coat the mushrooms while steaming.
The foil packets are carefully wrapped and cooked, allowing the steam to evenly cook the mushrooms, which absorb the miso-sake seasoning resulting in a savory, slightly sweet umami flavor paired with buttery notes. The mushrooms become tender with a mix of textures from the different varieties.
Miso Butter Mushrooms in Foil can be served directly from the packets or transferred to dishes. Optional toppings like additional butter, soy sauce, or chopped chives add layers of richness and freshness. This recipe makes a flavorful vegetarian side dish or an accompaniment to grilled or roasted main dishes.
Ingredients
For the Seasoning
- 2 Tbsp miso paste
- 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 4 oz, 113 g, eringi
- 1 Tbsp butter for aluminum foil; divided, unsalted
For Serving
- 2 Tbsp butter for topping; divided, unsalted
- 1 Tbsp soy sauce (divided)
- chives (optional; or green onion)
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
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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