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Miso Butter Mushrooms in Foil
4.7 from 96 votes

Miso Butter Mushrooms in Foil

Miso Butter Mushrooms in Foil is a collection of mixed mushrooms—shiitake, shimeji, maitake, enoki, and king oyster—arranged on buttered foil with onion slices and seasoned with a miso and sake dressing. The foil packets are sealed and cooked to deliver tender, savory mushrooms infused with a rich miso butter sauce. The dish is finished with additional butter, soy sauce, and optional chives for a comforting umami side or appetizer.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 (as
Calories: 108 kcal
Course: Side Dish
Cuisine: Japanese

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

    Cup of Yum
  1. Gather all the ingredients.
To Make the Seasoning
  1. In a small bowl, combine miso and sake and mix well until miso is completely dissolved. Set aside.
To Prepare the Foil Packet
  1. Cut the onion into thin slices. If the slices are too thick, they won't be cooked fully.
  2. Trim off the bottom of the shimeji and maitake mushrooms and separate them into small chunks.
  3. 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.
  4. Trim off the bottom of the king oyster mushrooms and thinly slice them.
  5. All the mushrooms should be in similar, bite-size pieces.
  6. 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.
  7. 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.
  8. 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
  1. 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
  1. 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
  1. 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
  1. 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

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%)

Nutrition Facts

Serving: 4 (as

Amount Per Serving

Calories 108

% 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.