Miso Butter Asian Mushrooms in Foil is a Western-style side dish converted to a Japanese dish by adding a miso and sake mixture with butter to a pile of mushrooms and baked in foil. The use of Asian mushrooms also makes today’s dish more authentic. Miso goes surprisingly well with butter. It boosts umami to the cooked mushrooms that are already full of flavour.
Mushrooms in foil can be baked in a frying pan on cooktop as well as in the oven. I included both baking methods in the instructions.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 50g/1.8oz onion thinly sliced
- 80g/2.8oz shiitake mushrooms
- 80g/2.8oz king oyster mushrooms
- 80g/2.8oz enoki mushrooms
- 40g/1.4oz brown shimeji Mushrooms
- 40g/1.4oz white shimeji mushrooms
- 80g/2.8oz pearl oyster mushrooms
- 1 tbsp miso (note 2)
- 3 tbsp cooking sake
- 20-25g/0.7-0.9oz butter cut into about 5mm/3⁄16" cubes
- 1 tbsp parsley finely chopped
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Put miso and cooking sake in a small jar or a bowl and dilute miso until lump free.
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Shiitake mushrooms: Remove the end part of the stem and vertically halve or quarter the mushrooms depending on the size of your mushroom. You may want to use hands to split them after making incisions on the stem end, which will allow the flavours to penetrate better.
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King oyster mushrooms: If the mushroom is very long, halve the length. Then vertically halve or quarter the mushroom depending on the thickness of the stem.
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Enoki mushrooms: Trim off the root section of the mushroom, leaving the bottom part of the stem still intact and clustered. Separate the cluster into small bunches.
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Shimeji and pearl oyster mushrooms: Trim off the base of the cluster, leaving the cluster still intact. Separate the cluster into small bunches of a few stems.
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The mushrooms will be cooked in 2 packets.
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Cut 3 sheets of 35-40cm/13¾-15¾" long aluminium foil of about 30cm/12" wide and place 2 layers of foil sheets on a workbench.
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Butter (not in the ingredients list) the centre of the foil, then spread ½ of the onion slices in the buttered area.
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Place ½ of shiitake, king oyster, enoki, brown shimeji, white shimeji, and pearl oyster mushrooms on the foil (note 3).
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Pour ½ of the miso mixture over the mushrooms evenly, then scatter ½ of the butter cubes over the mushrooms.
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Place the 3rd sheet of foil over the mushrooms, then fold each side a few times to make a sealed bag.
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Repeat for the second bag (note 4).
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Heat a large frying pan over medium heat.
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Place the foil bags in the pan and put a lid on.
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Cook for 3 minutes, then reduce the heat to medium low to low.
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Cook for 10-15 minutes until the mushrooms are cooked through. Make a small opening on the side and check doneness of the mushrooms if unsure.
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Preheat the oven to 220°C/428°F.
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Place the foil bags on the middle shelf of the oven and cook for about 20 minutes until mushrooms are cooked through. Make a small opening on the side and check doneness of the mushrooms if unsure.
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Transfer the foil onto a serving plate. Cut the foil open and scatter chopped parsley over the mushrooms.
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Serve immediately.
1. You don’t need to have all the kinds of Asian mushrooms listed here, but make sure the total weight of the mushrooms is about 400g/0.9lb.
I found two kinds of shimeji mushrooms at the Asian grocery store near my home. They were buna shimeji and white buna shimeji (see the photos in post). I used 40g/1.4oz each of these shimeji mushrooms, but you can have 80g/2.8oz of one kind.
2. Best to use either brown miso or white miso, but not sweet white miso.
3. You can scatter them randomly or place them clustered.
4. If you are serving a dish in one large bag to share, cut sheets of aluminium foil slightly longer and put all ingredients in a bag per the instructions. You might need to cook mushrooms a little longer.
5. As soon as you open the foil on a plate, you can add a knob of butter if you want. It will give an extra richness to the flavour.
To eat, mix the mushrooms first since the miso mixture is accumulated at the bottom of the bag.
6. Leftovers can be reheated in the oven.
7. Nutrition per serving.
serving: 267g calories: 192kcal fat: 9.4g (12%) saturated fat: 5.3g (27%) trans fat: 0.3g polyunsaturated fat: 0.8g monounsaturated fat: 2.2g cholesterol: 22mg (7%) sodium: 405mg (18%) carbohydrates: 18g (7%) dietary fibre: 5.3g (19%) sugar: 4.3g protein: 7.5g vitamin D: 1mcg (4%) calcium: 21mg (2%) iron: 2.3mg (13 %) potassium: 801mg (17%)