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Steam-Roasted Miso Mushrooms

Name: Steam-Roasted Miso Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz of cremini mushrooms, quartered (about 6 cups); 6 oz of large shiitake mushrooms (about 8 total), stems removed and discarded, and caps quartered (about 4 cups); 6 oz of maitake mushrooms, hand torn into roughly 1-inch pieces (about 2 cups); 3 Tbsp of extra-virgin olive oil; 0 of Freshly ground black pepper; 3 Tbsp (42g) of unsalted butter, at room temperature; 1 Tbsp (20g) of white or yellow miso paste; 1 of scallion (15g), thinly sliced (about ¼ cup); 0 of Kosher salt

Susan Vu

November 27, 2023

Moisture is often the enemy when it comes to roasting mushrooms, but a tiny touch of steam is actually the key to success in this recipe. Usually mushrooms need to be slicked in oil to ensure they brown nicely while not drying out, but the steam function on the Anova Precision Oven combined with high heat does the trick without having to use a lot of oil. Richness gets added in the form of a simple miso butter that is stirred into the roasted mushrooms after they come out of the oven. If you just want buttery mushrooms without the miso, feel free to leave it out and swap in your favorite seasoning instead. Just make sure to not salt your mushrooms until after they are roasted, since salting them before causes excess liquid to weep out during the cooking process.

Serves

Prep Time

00:10

Cook Time

00:20

5 (1)

374

Ingredients

12 oz

cremini mushrooms, quartered (about 6 cups)

6 oz

large shiitake mushrooms (about 8 total), stems removed and discarded, and caps quartered (about 4 cups)

6 oz

maitake mushrooms, hand torn into roughly 1-inch pieces (about 2 cups)

3 Tbsp

extra-virgin olive oil

Freshly ground black pepper

3 Tbsp (42g)

unsalted butter, at room temperature

1 Tbsp (20g)

white or yellow miso paste

scallion (15g), thinly sliced (about ¼ cup)

Kosher salt

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: Off

Steam: 15%

Temp: 410°F

Heat: Rear

2. Prepare the Mushrooms

On a sheet pan, stir together the cremini mushrooms, shiitake mushrooms, maitake mushrooms, olive oil, and several large grinds of black pepper until the musrooms are mostly coated (some won’t be and that is okay; the steam will prevent the mushrooms from drying out). Spread the mushrooms out into a single layer (some overlap is fine).

3. Cook

Rack

Roast in the oven until the mushrooms are well browned and tender, 18 to 22 minutes.

Sous Vide Mode: Off

Steam: 15%

Temp: 410°F

Heat: Rear

00:18 Timer

4. Make the Miso Butter

While the mushrooms are roasting, use a fork to mash together the butter and miso in a small bowl and set aside.

5. Season the Mushrooms

Remove the mushrooms from the oven, add the miso butter, and stir until it has melted and evenly coats the mushrooms. Stir in the scallions and season to taste with salt and pepper.

6. Serve

Transfer to a serving bowl or plate and serve.