Roasted Hen of the Woods Mushrooms with Miso Butter Recipe | D’Artagnan

Name: Roasted Hen of the Woods Mushrooms with Miso Butter Recipe | D’Artagnan
Ingredients: 2 tablespoons white miso; 2 teaspoons sake (optional); 4 tablespoons unsalted butter, at room temperature; 1½ pounds Fresh Organic Maitake Mushrooms; ¼ cup olive oil; Coarse salt & freshly ground black pepper; ½ lemon, cut into wedges, for serving (optional)

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Roasted Hen of the Woods Mushrooms with Miso Butter Recipe | D’Artagnan

Ingredients

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2 tablespoons white miso2 teaspoons sake (optional)4 tablespoons unsalted butter, at room temperature1½ pounds Fresh Organic Maitake Mushrooms¼ cup olive oilCoarse salt & freshly ground black pepper½ lemon, cut into wedges, for serving (optional)

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Instructions

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Step 1

Recipes Mushrooms

Step 2

Preheat oven to 425 degrees F.In a small bowl, stir together miso and sake (if using). Add butter; mix well until smooth. (Miso butter can be made several days ahead of time, just cover in plastic wrap and form into a log. Refrigerate or freeze until ready to use.)Arrange mushrooms in a single layer in a large cast iron pan or on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Very gently toss to coat. Dot mushrooms with 3 tablespoons of miso butter. Roast, basting occasionally, until mushroom hearts are tender and petals are deeply golden and crispy, about 30-35 minutes.Serve with remaining miso butter and lemon wedges on the side.