Miso Butter Asian Mushrooms in Foil

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 10

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

Step 11

Repeat for the second bag (note 4).

Step 12

Heat a large frying pan over medium heat.

Step 13

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

Step 14

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

Step 15

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.

Step 16

Preheat the oven to 220°C/428°F.

Step 17

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.

Step 18

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

Step 19

Serve immediately.