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.
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
-
Preheat the oven to 220C / 200C Fan / Gas 7.
-
Put the butter, miso paste, herbs and garlic into a bowl or small food processor.
Beat or blend to combine all the ingredients.
-
Pull the stalks from the mushrooms and put the stalks on a baking tray.
-
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.
-
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.