Miso Roasted Mushrooms Recipe

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Wipe mushrooms with a damp cloth and trim stems if needed; leave whole for button mushrooms. Halve or thickly slice shallots. Mince the garlic.

In a small bowl, whisk together white miso, mirin, soy sauce, rice vinegar, oil, and honey (if using) until smooth and slightly runny. If the miso is very stiff, add 1/2 teaspoon warm water to loosen.

Combine

Place the mushrooms and shallots in a large mixing bowl. Add the minced garlic and the 1 tablespoon white wine. Toss to coat and let sit 3–5 minutes so the wine loosens any grit and begins to deglaze surfaces.

Pour about two-thirds of the miso glaze over the mushrooms and shallots. Reserve the remaining glaze for basting. Toss well so each piece is lightly coated.

Spread the coated mushrooms and shallots on the prepared baking sheet in a single layer, cut sides up for shallots and stems down for mushrooms so they roast evenly. Don’t overcrowd; use two sheets if necessary.

Roast in the preheated oven for 12 minutes. Remove the tray, quickly baste the mushrooms with the reserved miso glaze (use a brush or spoon), scatter the small butter pieces evenly over the mushrooms, and return to the oven.

Continue roasting for another 6–8 minutes until mushrooms are deeply golden at the edges, shallots are soft and caramelized, and butter is melted. Total roasting time ~18–20 minutes depending on size.

Remove the mushrooms from the oven. Immediately sprinkle with sea salt and freshly ground black pepper to taste. Toss gently on the sheet to distribute melted butter and glaze.

Transfer to a serving dish and scatter the chopped chives or parsley over the top. If desired, drizzle any pan juices back over the mushrooms.

Serve hot as a side, on toasted bread, or over rice/noodles. Leftovers keep in an airtight container in the refrigerator for up to 3 days; gently reheat in a skillet to preserve texture.