Miso Butter Mushrooms in Foil きのこのホイル焼き

These miso butter mushrooms in foil packets are so easy to make with a variety of Japanese mushrooms. They are creamy, savory, and rich in flavor. Serve them as a side dish or a main course.

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 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 them with steamed rice, and you have a simple yet satisfying one-foil meal, ready in minutes!

Why You’ll Love This Recipe

• Quick and effortless — The foil pack serves as both cookware and serveware, making cooking and cleanup a breeze. It’s truly a ‘one and done’ technique.
• So flavorful — The steam inside the foil packets retains freshness, moisture, and flavors.
• Easily adaptable — I like to keep this recipe simple to savor the succulent, earthy flavor of Japanese mushrooms. However, you can throw in other veggies or seafood to make it more substantial.

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!

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 share on the website.

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.

How to Make Miso Butter Mushrooms in Foil

1. Make the miso sauce.
2. Slice the onion. Trim the mushroom stems and cut them into bite-sized pieces, if necessary.
3. Spread butter on the foil and arrange the sliced onion and mushrooms (placing the nicer ones on top).
4. Cook in a frying pan or oven until the mushrooms are tender, about 10-20 minutes, depending on the size of your packets.
5. Drizzle with soy sauce and enjoy!

Substitutions & Variations

• Butter adds a sweet richness to the dish, but you can omit it or use vegan butter for a vegan version.
• Use broth if you don’t have sake on hand (or if you don’t consume alcohol).
• Drizzle additional seasonings for more flavors. I love adding a dash of soy sauce or ponzu to the mushroom mixture after the parcel is cooked. To spice things up, feel free to sprinkle in some shichimi togarashi.
• Feel free to add other vegetables such as thinly sliced asparagus, bell peppers, zucchini, or carrots. For added substance, you can also include seafood such as white fish, squid, or shrimp.

FAQs

Q: Can I use parchment paper instead of aluminum foil?

In Japan, we typically use aluminum foil as it is durable and can hold the ingredients better, especially liquids. However, if you prefer, you can use parchment paper instead of aluminum foil. Be sure to use double layers for support, as I did in this recipe.

Q: I don’t have access to Japanese mushrooms. Can I use regular mushrooms like portobello?

Yes, portobello mushrooms will work fine with the same method and seasonings.

Q: Can I cook the packets over the grill?

Absolutely! That’s the beauty of hoiru yaki, or foil cooking!

What to Serve with Foil-Packed Mushrooms

Vegetarian Dishes

• Japanese Sweet Potato Rice
• Gluten-Free Korean Veggie Pancake
• Chrysanthemum Greens and Tofu Salad (Shungiku Shiraae)
• Soy-Glazed Eggplant Donburi
• Vegetable Gyoza

Additional Meat and Seafood Dishes

• Garlic Saikoro Steak (Diced beef steak cooked in garlic infused oil)
• Teriyaki Salmon
• Shio Koji Chicken
• Ginger Pork (Shogayaki)
• Shio Koji Salmon

Miso Butter Mushrooms in Foil

4.66 from 46 votes

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.

Print Pin

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Servings: 4 (as side dish)

Ingredients

  

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For the Seasoning

• ▢ 2 Tbsp miso
• ▢ 2 Tbsp sake

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)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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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.

Nutrition

Calories: 108 kcal · Carbohydrates: 13 g · Protein: 4 g · Fat: 5 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 11 mg · Sodium: 404 mg · Potassium: 464 mg · Fiber: 4 g · Sugar: 3 g · Vitamin A: 153 IU · Vitamin C: 2 mg · Calcium: 13 mg · Iron: 1 mg

Author: Namiko Hirasawa Chen

Course: Side Dish

Cuisine: Japanese

Keyword: butter, miso, mushroom

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