miso butter recipe

Miso Butter Asian Mushrooms in Foil is a Western-style side dish converted to a Japanese dish by adding a miso and sake mixture with butter to a pile of mushrooms and baked in foil. The use of Asian mushrooms also makes today’s dish more authentic. Miso goes surprisingly well with butter. It boosts umami to the cooked mushrooms that are already full of flavour.Mushrooms in foil can be baked in a frying pan on cooktop as well as in the oven. I included both baking methods in the instructions.Don&#39;t forget to see the section &#39;MEAL IDEAS&#39; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Miso Butter Asian Mushrooms in Foil

onion (thinly sliced)

shiitake mushrooms

80 grams/2.8 ounces king oyster mushrooms

mushrooms

brown shimeji Mushrooms

grams/1.4 ounces white shimeji mushrooms

tbsp miso ((note 2))

tbsp cooking sake

butter

tbsp parsley (finely chopped)

Put miso and cooking sake in a small jar or a bowl and dilute miso until lump free.

Shiitake mushrooms: Remove the end part of the stem and vertically halve or quarter the mushrooms depending on the size of your mushroom. You may want to use hands to split them after making incisions on the stem end, which will allow the flavours to penetrate better.

King oyster mushrooms: If the mushroom is very long, halve the length. Then vertically halve or quarter the mushroom depending on the thickness of the stem.

Enoki mushrooms: Trim off the root section of the mushroom, leaving the bottom part of the stem still intact and clustered. Separate the cluster into small bunches.

Shimeji and pearl oyster mushrooms: Trim off the base of the cluster, leaving the cluster still intact. Separate the cluster into small bunches of a few stems.

Prepare the Mushrooms

Cut 3 sheets of 35-40cm/13¾-15¾&quot; long aluminium foil of about 30cm/12&quot; wide and place 2 layers of foil sheets on a workbench.

Butter (not in the ingredients list) the centre of the foil, then spread ½ of the onion slices in the buttered area.

Place ½ of shiitake, king oyster, enoki, brown shimeji, white shimeji, and pearl oyster mushrooms on the foil (note 3).

Pour ½ of the miso mixture over the mushrooms evenly, then scatter ½ of the butter cubes over the mushrooms.

Place the 3rd sheet of foil over the mushrooms, then fold each side a few times to make a sealed bag.

Repeat for the second bag (note 4).

Making Mushrooms in Foil

Heat a large frying pan over medium heat.

Place the foil bags in the pan and put a lid on.

Cook for 3 minutes, then reduce the heat to medium low to low.

Cook for 10-15 minutes until the mushrooms are cooked through. Make a small opening on the side and check doneness of the mushrooms if unsure.

Cooking Mushrooms in Foil on Cook Top

Preheat the oven to 220°C/428°F.

Place the foil bags on the middle shelf of the oven and cook for about 20 minutes until mushrooms are cooked through. Make a small opening on the side and check doneness of the mushrooms if unsure.

Cooking Mushrooms in Foil in Oven

Transfer the foil onto a serving plate. Cut the foil open and scatter chopped parsley over the mushrooms.

Serve immediately.

Serving (note 5)

A simple and easy miso butter recipe made of miso, and unsalted butter that can be used for stir-fries, braising, noodles, or spread on toast.

Miso Butter

unsalted butter ((softened at room temperature))

miso paste ((white, yellow or red miso))

garlic

Softened unsalted butter and miso at room temperature for 4 hours.If you don&#39;t have time to wait for the butter to soften, you can soften it in the microwave for 15 seconds (do it in 2-3 second intervals). Do not melt the butter, you want to just soften it.

Preparation

Once the butter is soft enough to cut through with a butter knife, add it to a large mixing bowl and cut it up into small pieces.

Add the miso to the bowl on top of the butter.

Using a hand mixer, mix it until everything is evenly blended.

If you don&#39;t have a hand mixer, you can use the back of a spoon and mash the miso into the butter until everything is evenly mixed together. **Make sure you use a strong and sturdy spoon and not one that is soft and bendable.

You can use it right away or store it in the fridge for later.

Making the Miso Butter

Take a large piece of plastic wrap and place it on top of a cutting board.

Using a spoon, add the miso butter on to the plastic wrap. I like to place enough to make it about 1½ inches thick but you can make it thinner if you want to make thinner logs.

Bring the bottom of the plastic wrap to the top

Start rolling the log upwards gently.

Using your finger, try to remove any large bubbles or gaps in the roll by pressing down on it.

Start to roll up one side of the roll, and then roll the other side as well.

Once both sides have been rolled you can tighten the roll by rolling it some more until it becomes a firm tube.I like to roll them in opposite directions, so I will roll my right side upwards, and roll my left side downwards.

Place the rolls on a plate and let them set in the fridge overnight.

How to Roll Miso Butter into a Tube for Storage

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Miso Butter Asian Mushrooms in Foil

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