Miso Roasted Mushrooms Recipe

Preheat and prepare mushrooms

Preheat the oven to 425°F (220°C). If mushrooms are large, halve or quarter them so most pieces are similar size. Pat mushrooms dry with paper towels to remove excess moisture.

Make miso dressing

In a small bowl, whisk together the white miso paste, white wine, soy sauce, rice vinegar, and black pepper until smooth. Stir in the olive oil and then whisk in the butter until incorporated into a glossy dressing. Taste and adjust: add a little more wine or a teaspoon of water if the mixture is too thick.

Combine mushrooms and shallots

Place the mushrooms and sliced shallots in a large bowl. Pour the miso dressing over them and toss gently with a spatula or your hands until the mushrooms and shallots are evenly coated.

Roast

Spread the coated mushrooms and shallots in a single layer on a rimmed baking sheet lined with parchment paper or a silicone mat. Roast in the preheated oven for 18–22 minutes, stirring once halfway through, until mushrooms are golden at the edges and shallots are softened and caramelized. If excess liquid accumulates, drain off carefully and return mushrooms to the sheet to finish browning for 3–5 minutes.

Remove the baking sheet from the oven. Transfer mushrooms and shallots to a warmed serving dish. Sprinkle with chopped parsley or chives and toasted sesame seeds. Squeeze lemon wedges over the top to brighten the flavors and finish with flaky sea salt to taste.

Serve warm as a starter or shareable side. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a 350°F (175°C) oven for 8–10 minutes or in a skillet until warmed through.