Miso Roasted Mushrooms Recipe

Preheat and clean

Preheat the oven to 220°C (425°F). Wipe mushrooms with a damp cloth or quickly rinse and pat dry. Trim stems and halve larger button mushrooms so pieces are roughly uniform in size. Peel and halve/quarter the shallots; mince the garlic; strip thyme leaves from stems.

Line a large rimmed baking sheet with parchment paper or lightly grease with 1 tablespoon olive oil.

Whisk glaze

In a small bowl, combine white miso paste, white wine, light soy sauce, rice vinegar, and honey or mirin. Whisk until smooth. The mixture will be loose; set aside.

Toss and spread

In a large bowl, combine the prepared mushrooms, shallots, minced garlic, thyme leaves, remaining 1 tablespoon olive oil, sea salt, and black pepper. Toss to coat evenly. Spread the mixture in a single layer on the prepared baking sheet, cut sides down where feasible to encourage browning.

Initial roast

Roast in the preheated oven for 12 minutes to develop color, then remove the sheet. Shake or flip mushrooms and shallots to promote even browning.

Glaze and finish roasting

Brush or spoon about two-thirds of the miso glaze over the mushrooms and shallots, reserving the rest for finishing. Return the sheet to the oven and roast for another 8–10 minutes, or until mushrooms are tender and nicely caramelized. If desired, switch oven to broil for the last 1–2 minutes to get extra color—watch closely to avoid burning.

Finish

Remove the tray from the oven. While still hot, add the unsalted butter (optional) and the remaining miso glaze; gently toss the mushrooms and shallots on the tray or return them to the bowl to coat evenly. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Plate and garnish

Transfer the mushrooms to a serving dish. Sprinkle with toasted sesame seeds and chopped chives or parsley. Serve warm as a side dish, on toasted bread, or over steamed rice or grains. Leftovers keep refrigerated in an airtight container for up to 3 days.