Miso Roasted Mushrooms Recipe

Preheat and prepare mushrooms

Preheat oven to 425°F (220°C). Clean button mushrooms by brushing off dirt or wiping with a damp cloth; do not soak. Trim stems if needed so mushrooms are relatively uniform in size.

Arrange with shallots

Place the whole mushrooms and halved/thinly sliced shallots in a single layer on a rimmed baking sheet. Drizzle the neutral oil over them and toss gently so they’re lightly coated. Spread them out so they roast rather than steam.

Make glaze

In a small bowl, whisk together the white miso paste, dry white wine, mirin, soy sauce, sesame oil and freshly ground black pepper until smooth. If the glaze is very thick, add an extra teaspoon of wine to thin to a brushable consistency.

Initial roast

Roast the mushrooms and shallots in the preheated oven for 12 minutes, shaking the pan or using a spatula once halfway through, until they begin to release liquid and develop color.

Glaze and finish roasting

Remove the baking sheet from the oven. Using a silicone brush or spoon, evenly coat the tops of the mushrooms and shallots with about two-thirds of the miso glaze. Return to the oven and roast for another 6–8 minutes until mushrooms are browned and glaze is slightly caramelized. If using butter, dot it over the vegetables in the last 2 minutes so it melts and adds shine.

Season and rest

Remove from oven and immediately sprinkle with the remaining glaze (if desired) and the lemon juice. Taste and sprinkle the indicated salt (about 1/2 tsp) evenly across the mushrooms; adjust to taste.

Garnish and serve

Transfer mushrooms and shallots to a serving dish. Sprinkle chopped chives or parsley and toasted sesame seeds over the top. Serve warm as a side, topping for rice/noodles, or as part of a vegetable platter.