These miso butter mushrooms in foil packets are so easy to make with a medley of Japanese mushrooms. They are creamy, savory, and rich in flavor. Serve it as a side or a main dish.
Foil yaki, also known as hoiru yaki (ホイル焼き), is a popular home-cooking technique in Japan. It’s essentially the same as the western-style foil packet dinners where the plain-but-genius aluminum foil is used as a cooking tool. If you have tried my Salmon In Foil, you’re going to love this Miso Butter Mushrooms in Foil (きのこのホイル焼き)!
In this recipe, assorted Japanese mushrooms are wrapped in foil and infused with umami-rich seasonings like miso, butter, sake, and soy sauce. The juices of the mushrooms are sealed in, resulting in a moist and velvety texture that is hard to resist.
Serve it with steamed rice, and you have a simple yet satisfying one-foil meal, ready in minutes!
Why You’ll Enjoy Mushrooms in Foil
- A quick and effortless recipe – The foil packet is used as both a cookware and serveware for easy cooking and cleanup. It’s truly a “one and done” technique.
- So flavorful – The steam inside the foil packets retain freshness, moisture, and flavors.
- Easily adaptable – For more substance, you can also throw in some other vegetables or fish. I keep mine simple as I want to enjoy the succulent, earthy flavor of the Japanese mushrooms. Butter adds a sweet richness to the dish, but you can omit or use vegan butter for a vegan version.
Miso Butter Seasonings
In Japanese cooking, salty condiments like soy sauce and miso often go together with sweet and creamy butter. The combination brings out the best flavor!
A Perfect Miso for Mushrooms in Foil
If you are going to get one tub of miso, I highly recommend finding Kodawattemasu by Hikari Miso. It’s been the No. 1 organic miso for a long time (see that label on the tab?).
You can find this brand of miso at Japanese/Korean/Chinese grocery stores. I’ve been using it for 15 years or more. It’s my go-to miso for a lot of recipes I have on the website.
How to Make Miso Butter Mushrooms in Foil
Ingredients You’ll Need
- Japanese mushrooms: enoki, king oyster (trumpet), maitake, shimeji, shiitake
- Condiments: miso, sake, butter, soy sauce
- Garnish (optional): chives, green onions, etc.
Overview: Cooking Process
- Make the miso sauce.
- Slice the onion. Discard the bottom of mushrooms and cut them into bite size pieces, if needed.
- Apply butter on the foil and place in the order of sliced onion and mushrooms (pretty ones on top).
- Cook in the frying pan or oven until mushrooms are tender, about 10-20 minutes, depending on how big your packets are.
- Drizzle soy sauce and enjoy!
In Japan, aluminum foil is commonly used, but it can be done with parchment paper.
Typically, seasonings are added into the foil before cooking, but occasionally, additional seasonings can be drizzled over the ingredients after being cooked, like soy sauce in this recipe or ponzu in my Salmon in Foil recipe.
What to Serve with Miso Butter Mushrooms
- Japanese Sweet Potato Rice
- Gluten-Free Korean Veggie Pancake
- Chrysanthemum Greens and Tofu Salad (Shungiku Shiraae)
- Soy-Glazed Eggplant Donburi
- Lily Bulb Tamagotoji
- Vegetable Gyoza
Additional Meat and Seafood Dishes
- Carrot Beef Rolls
- Karaage (Japanese Fried Chicken)
- Teriyaki Salmon
- Kabocha Pork Stir Fry
- Ginger Pork (Shogayaki)
- Nikujaga (Japanese Meat and Potato Stew)
- Shio Koji Salmon
Miso Butter Mushrooms in Foil
For the Foil Packets
- 2 Tbsp unsalted butter (for topping; divided)
- 1 Tbsp soy sauce (divided)
- chives (optional; or green onion)
- Gather all the ingredients.
To Make the Seasoning
- In a small bowl, combine miso and sake and mix well until miso is completely dissolved. Set aside.
To Prepare the Foil Packet
- Cut the onion into thin slices. If the slices are too thick, they won't be cooked fully.
- Trim off the bottom of the shimeji and maitake mushrooms and separate them into small chunks.
- Trim off the bottom of the enoki mushroom and cut it into 2-inch (5 cm) pieces. Discard the stem of shiitake mushrooms and thinly slice them.
- Trim off the bottom of the king oyster mushrooms and thinly slice them.
- All the mushrooms should be in similar, bite-size pieces.
- Cut two sheets of aluminum foil into 14-inches wide by 12-inches long (36 cm by 30 cm). Thinly spread the butter in the center of both sheets. Keep the leftover butter on the side. Divide the onion slices into two sheets, placing them in the center, followed by enoki mushrooms.
- Then place king oyster, maitake, shimeji, and shiitake mushrooms in piles on each sheet so you can wrap around the mushrooms and seal the top.
- Divide and drizzle the seasonings over the mushrooms in two packets. Put the leftover butter on top and close the foil tightly so the steam will not escape.
To Cook on the Stove
- Place the two foil packets on a frying pan and cover with a lid (no need to add water). Turn on the stove’s heat to medium for 5 minutes, then medium low heat for 10-15 minutes. If you use fewer mushrooms, your cooking time will be less. Carefully open the foil to check if the mushrooms are cooked through.
To Bake in the Oven
- Alternatively, you can bake at a preheated 425ºF (218ºC) oven for 18-20 minutes. For a convection oven, reduce cooking temperature by 25ºF (15ºC). Carefully open the foil to check the doneness, if you're not sure.
- Serve the mushrooms while it's hot. Place a generous pat of butter on top (here I use 1 Tbsp of butter for each packet). Drizzle soy sauce and sprinkle chives for garnish if you're using.
- You can keep the leftovers in an airtight container and store them in the refrigerator for 2-3 days or in the freezer for a month.