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
- Onion
- 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!
Cooking Notes
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
Vegetarian Dishes
- 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
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
Miso Butter Mushrooms in Foil
Ingredients
For the Foil Packets
- ½ onion (3.5 oz, 100 g)
- 4 shiitake mushrooms (3 oz, 85 g)
- 1 package shimeji mushrooms (3.5 oz, 100 g)
- 1 package maitake mushrooms (3.5 oz, 100 g)
- 1 package enoki mushrooms (3 oz, 85 g)
- 2 pieces king oyster mushrooms (eringi) (4 oz, 113 g)
- 1 Tbsp unsalted butter (for aluminum foil; divided)
For Serving
- 2 Tbsp unsalted butter (for topping; divided)
- 1 Tbsp soy sauce (divided)
- chives (optional; or green onion)
Instructions
- 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.
To Serve
- 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.
To Store
- 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.
Hi Nami,
Can I use parchment/baking paper instead of foil?
Thanks for the recipes 🙂
Your fan,
Diana
Hi Diana! Thank you so much for reading Nami’s post and trying her recipe!
Yes. It should be fine with parchment paper.
We hope you enjoy the dish.
This is possibly the most delicious savory dish I’ve ever made. Unbelievable. I could eat this every day!
Hi Elizabeth, Aww. Thank you so much for your kind feedback!
We are so happy to hear you enjoyed Nami’s recipe. Thank you for trying!🥰
So simple so very tasty! I did not even have any butter and it was still great and had to sub the king oyster with regular button mushrooms. Following another recipe I made a second parcel using five spice and chili flakes – this other variation was a dissappointment in comparison. Your recipe is going to be regular!
Hi afra! Thank you so much for trying Nami’s recipe and for your kind feedback!
We are glad to hear you enjoyed Nami’s recipe!
Happy Cooking!
These were delicious. I didn’t have all the mushrooms so I can only imagine how great it would be with all f them. It’s a great sauce base for other veggies. The mushrooms are nice and meaty for the new vegetarian in our family.I just did a bunch of asparagus. It’s delicious!
Hi Carmen! Thank you so much for trying Nami’s recipe and sharing your cooking experience with us.
We are so happy to hear you enjoyed this recipe!
Happy Cooking!
Amazing recipe, thank you so much, so tasty. I think I might modify it slightly by mixing the mushrooms with the seasoning ingredients and then add the mushrooms to the foil.
Rich and full of umami, this recipe is the real deal. If you want to get the most out of a special purchase of some delicious high grade mushrooms, it’s hard to beat this recipe.
Hi John! Thank you for trying Nami’s recipe!
We are happy to know that you enjoyed the recipe. Happy Cooking!
Simple recipe but by adding the white miso, it add depth to the mushroom and the umami. I add a little amount of sugar, just a little bit to balance out the miso…fabulous!
Hi Lee! Thank you for trying Nami’s recipe and sharing your experience with us!
We are so happy to hear you enjoyed the dish! Happy Cooking! 🧑🍳
Hi Bernie! Thank you for reading Nami’s post and trying her recipe!
We hope you enjoyed the Miso Butter Mushrooms! 🙂
hi, i noticed that you do not wash the mushrooms which i always did. does it mean i don’t have to wash at all?
Hi Jsss! Thank you for reading Nami’s post and trying her recipe!
There are a lot of discussions on whether you should be washing mushrooms or not, and this is because mushrooms can soak up moisture.
If your mushrooms look relatively clean, you can just gently brush them with a pastry brush or paper towel.
If dirt is attached to mushrooms and hard to remove, you can quickly rinse them under cold running water and dry them with a clean tea towel or paper towel. But we don’t recommend soaking them in the water.
We hope this helps!🙂
These mushrooms turned out great. Paired with rice and some fruit was perfect for vegetarian night.
Hi Ruthie! Thank you for trying Nami’s recipe and for your kind feedback.
We are so happy to hear you had a perfect vegetarian night!
Happy Cooking!
[…] Miso Butter Mushrooms in Foil きのこのホイル焼き […]
This was so good! I meant to cook this as side for my pork chops but after taking a quick taste, I ended up eating it with a bowl of rice and was so fabulously satiated, I didn’t even miss the pork chops! Butter and miso go so well together! This is going to be on the “must have regularly” list! Thanks, JOC!
Hi Pua! Aww. We are so happy to hear you enjoyed the Miso butter flavor!!!
Thank you very much for trying Nami’s recipe and for your kind feedback!❤️
You might also like Nami’s other Miso butter flavor recipes! We hope you give them a try.😃
Miso Butter Salmon https://www.justonecookbook.com/miso-butter-salmon/
Miso Butter Pasta with Tuna and Cabbage https://www.justonecookbook.com/miso-butter-pasta-with-tuna-cabbage/
Smoked Miso Butter Turkey Breast on Traeger https://www.justonecookbook.com/smoked-miso-butter-turkey-breast/
Miso Butter Cookies https://www.justonecookbook.com/miso-butter-cookies/
Made these mushrooms for the family tonight, and it was a huge hit!
This recipe was super easy to prepare along with my main dish and other side dish (I’m usually pretty bad at juggling multiple recipes) and so delicious in the end! I’ll be adding this to my keepers for sure
Hi Julia! We are so happy to hear your family enjoyed this dish!
Thank you very much for trying Nami’s recipe and for your kind feedback!😊
I have made two of your recipes—the black sesame seed cookies and now the miso butter mushroom dish. Both are wonderful enough to move into my rotation, great recipes Nami and I so enjoy learning the Japanese art of cooking as I used to go to Japan regularly on business. Thanks also for the recommendations of seasonings and other Japanese touches that are subtle and delicious
P.S. forgot to mention that I placed a 3 ounce haddock fillet on top of each packet before sealing and it came out perfectly steamed with the mushrooms. What a treat lunch was today with this Japanese bistro!
Hi Micheal! Thank you very much for sharing your cooking experience with us!
Haddock fillet and mushrooms sound delicious!
Have you tried Nami’s Salmon in foil recipe? You might enjoy this too.😀 https://www.justonecookbook.com/salmon-foil/
Happy Cooking!
Hi Michael! Thank you very much for trying Nami’s recipes and for your kind feedback!
We are so happy to hear you enjoy cooking Japanese dishes from our website!🥰 Happy Cooking!
This recipe looks amazing!
I don’t have fresh shitake mushrooms available, could I use dried mushrooms that have been soaked or should I just omit them?
I think I will be making this tonight.
Hi Victoria! Thank you very much for trying Nami’s recipe!
Yes. You can add presoaked Shiitake mushrooms to this recipe. We hope you enjoy it.