Japanese-inspired Easy

Mixed Mushroom Foil Bake

Name: Mixed Mushroom Foil Bake
Prep time: PT15MINUTES
Cook time: PT35MINUTES
Total time: PT45MINUTES
Yield: 2 servings
Cuisine: Japanese-inspired
Ingredients: 1 1/2 tbsp mirin; 1 tbsp soy sauce (plus more to taste); 1 1/2 tsp white miso paste; 1 tbsp vegan butter (melted); 1 medium white onion (thinly sliced); 10 oz mixed mushrooms (shiitake, king oyster, oyster, enoki, or cremini; sliced if large); 2 tsp garlic (minced); 1 stalk scallion (chopped); 1 wedge lemon; 1 cup short-grain rice (optional; cooked)

Umami-rich mushrooms steamed in a miso-mirin sauce with minimal cleanup

japaneseveganvegetarianone-potbakeddinnerside

— (0 ratings)

⏱️ 45 minutes 15 minutes prep · 35 minutes cook

🍽️ 2 Serves

165 Calories

6g Protein

18g Carbs

8g Fat

Why This Recipe Works

Steaming mushrooms in a sealed foil pouch preserves their moisture while concentrating the savory miso and mirin sauce. This technique requires very little active work and makes cleanup a breeze since everything cooks in a single packet.

Instructions

Preheat the oven to 350°F. Prepare a sheet of aluminum foil approximately 12 by 18 inches and place it on a baking sheet.

Whisk the mirin, soy sauce, and miso paste in a small bowl until the miso is fully dissolved and the sauce is smooth.

Arrange the onion, mushrooms, and garlic in the center of the foil and drizzle with the melted butter. Bring the long sides of the foil together and fold them over several times to seal the top, then crimp one end shut to create a secure pouch.

Pour the miso sauce into the open end of the pouch, then fold and crimp that end tightly to prevent any steam or liquid from escaping.

Bake until the mushrooms are tender and have released their juices, about 30 to 35 minutes.

Carefully open the foil—watch for the hot steam—and garnish with chopped scallions and a squeeze of fresh lemon juice. Serve hot as is or over steamed short-grain rice.