Roasted Wild Mushrooms with Miso Butter

Roasted Wild Mushrooms with Miso Butter

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1/4 cup shiro (white) miso
3 tbsp unsalted butter, softened at room temperature, divided
1 tbsp vegetable oil 
10 oz. assorted mushrooms (we used a mix of enoki mushrooms, shiitakes, and oyster mushrooms), cleaned, tough stems removed, and cut into bite-size pieces
2 garlic cloves, crushed
1 tsp sherry vinegar
1 scallion, green parts only, thinly sliced


Preheat oven to 425 degrees F.
Drizzle mushrooms and garlic with vegetable oil, season with s&p and toss to combine.  Spread mushrooms out on a rimmed baking sheet.  Roast until mushrooms start to turn golden brown in places, about 10-12 minutes.
Meanwhile mix together miso and 3 tbsp butter with a wooden spoon in a small bowl.  Stir until well-combined.  Set aside.  Heat sherry vinegar in a small sauce pan over medium heat until slightly reduced, about 15 seconds.  Add miso butter and remove from heat, stirring until well-mixed.  You don't want to melt the butter entirely - instead it should form a thick sauce.
Spoon miso butter onto plate.  Add mushrooms and top with scallions.