Mushrooms with Miso Butter

Mushrooms with Miso Butter are intense little flavour bombs!

Stuffed with an umami-rich, savoury butter then quickly roasted until golden and bubbling, I think you’re going to love them.

Great as a side with steak, chicken or fish, but so good they can be the centrepiece of a vegetarian meal.

Serve over grains or noodles, not forgetting those fantastic cooking juices, and add a protein like eggs, beans, or tofu.

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MISO BUTTER

If you don’t know already, miso butter is a great condiment combining Eastern and Western flavours.

With savoury fermented bean paste and creamy butter, all manner of vegetables, meat, fish, grains, noodles and eggs can be utterly transformed by a little miso butter melted over them.

Luckily, as I demonstrated in my post all about Miso Butter, it’s dead simple to make at home.

You literally just beat miso into softened butter along with any additional flavourings you fancy such as herbs or spices.

As I also suggested in that blog post, you shouldn’t limit yourself to just adding a dab after the cooking process.

In fact, by cooking with miso butter you concentrate those wonderful savoury flavours even more.

And that brings me to Mushrooms with Miso Butter.

MUSHROOMS WITH MISO BUTTER

In her 1975 book Superwoman: Every Woman’s Book of Household Management, Shirley Conran said, ‘Life is too short to stuff a mushroom’.

Sorry, but I disagree.

Creating wonderful little pleasures like these mushrooms stuffed with miso butter is exactly what life should be about. It’s the ironing, cleaning and childrearing I choose to skip!

In any case, it really doesn’t take much time to stuff a bowlful of mushrooms.

I take the peel off too, but leave it on if it doesn’t bother you.

For this recipe, I’ve taken my basic miso butter and flavoured it with garlic and chopped coriander.

Other flavours which would work well include parsley, chives, spring onion, or even wild garlic when in season.

To stuff the mushrooms (sorry, Shirley!), I first pull off the stems. Don’t throw them away though: you can cook these in the tray alongside the rest.

Try not to be mean when filling the mushrooms with the flavoured butter. Get the underside nicely filled with a mound of butter.

Yes, some will trickle out as it melts. But you’re going to baste the mushrooms, including the stems you added to the tray, so none will go to waste.

The small-medium sized mushrooms you see in this post took only 13 minutes to get beautifully soft, golden and utterly delicious.

Larger ones will take a few minutes more, but can’t you almost taste how concentrated the flavours are?

SERVING MUSHROOMS WITH MISO BUTTER

Whatever you do, please don’t leave all those wonderful buttery, umami-rich juices in the roasting tin.

Pile the mushrooms high and just pour it over them.

I think the mushrooms go really well over grains, which just happen to be perfect for soaking up the juices. For the batch in this post, we ate them on bulgur wheat flavoured with soy sauce.

To continue the Japanese-Chinese vibe brought by the miso, I trickled a little sesame oil over the mushrooms. A sprinkle of toasted black and white sesame seeds topped things off nicely.

Along with a soy and mirin marinated ramen egg for protein, asparagus roasted in more miso butter, plus fresh raw radish and spring onions, this was a sensational meal.

But Mushrooms with Miso Butter work well as a side dish too. Try them alongside a juicy steak, crispy-skinned roast chicken, or topping a noodle bowl.

If you still believe that life’s too short to stuff a mushroom, try these and I think you may be converted.

Have you made Mushrooms with Miso Butter?

Leave a comment and don’t forget to rate the recipe.

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Mushrooms with Miso Butter

These are intense little flavour bombs: mushrooms stuffed with umami-rich butter then quickly roasted until golden and bubbling.

Serve as a side alongside meat or fish, in a noodle or rice bowl, or as the centre of a vegetarian meal with added protein such as egg, beans or tofu.

Course Main Course, Side Dish, Light Meal

Cuisine Japanese, Asian, World

Keyword stuffed mushrooms

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 2

Author Moorlands Eater

Ingredients

• 70 g soft butter salted or unsalted
• 30 g miso paste white, yellow or red
• 1 tbsp coriander, parsley, chives or wild garlic finely chopped
• 1 large clove garlic finely chopped
• 300 g mushrooms wiped clean, peel removed if liked
• freshly ground black pepper

To serve (optional)

• 2 tsp sesame oil
• 2 tsp toasted sesame seeds

Instructions

1. Preheat the oven to 220C / 200C Fan / Gas 7.

2. Put the butter, miso paste, herbs and garlic into a bowl or small food processor.

   Beat or blend to combine all the ingredients.

3. Pull the stalks from the mushrooms and put the stalks on a baking tray.

4. Divide the flavoured butter between the mushroom caps, completely filling the hollow underside.

   Put on the baking tray, butter side up, to join the stalks.

   Grind over black pepper.

5. Put in the oven and roast until the mushrooms are tender, their tops golden and bubbling.

   Tip: baste twice during the cooking, including over the mushroom stalks.

   Small-medium mushrooms should take 13-15 minutes, larger ones 5-10 minutes more.