One of my favourite easy meals to prepare (and forget about) is a foil bake. This mixed mushroom foil bake has my favourite mushrooms in it with a nice kick of umami from the miso paste and soy sauce. You’re free to use any mushrooms of choice but I used a mix of king oyster, brown shimeji, and enoki mushrooms.
THE INSPIRATION FOR THIS MUSHROOM FOIL BAKE
The main inspiration for this foil bake are those I’d enjoy in Japanese restaurants. There was something so delicious about Japanese foil bakes even in their simplicity. I would usually order salmon foil bakes with a simple miso-butter sauce and have it with rice. I’ve also had a few with mushrooms mixed in so I thought I’d make an all mushroom one now that I’m vegan.
What I love about making foil bakes is how easy they are to make and also requires minimal prep and clean-up. Plus, any leftovers you have you can just wrap up in the same aluminium foil and reheat when read to enjoy again.
PREPARING THIS MUSHROOM FOIL BAKE
- If using an oven, preheat your oven to 350°F (180°C). Prepare a sheet of aluminum foil. Mine was around 14×18 inches. Place the sheet over a deep plate or bowl and lightly press down.
- Slice and/or break apart your mushrooms of choice. Thinly slice the onion. Place the mushrooms and onion in over the foil.
- Add the soy sauce, mirin, miso paste, sake, garlic, and butter. Mix well with the mushrooms.
- Scrunch the sides of the foil together and upward until you form a pouch with an opening only at the top. Seal the pouch well to prevent the sauce from seeping out during cooking.
- Leave to bake for 30-35 minutes or place in an air-fryer and cook for 15-18 minutes (note that air fryer settings can vary, so be sure to adjust as needed).
After cooking, you can leave your mushroom foil bake to sit for around 5 minutes before opening the pouch. You can finish yours with more soy sauce to taste, if needed, and other seasoning of choice. I added some chopped green onions and garlic chilli oil to mine. You can find my garlic chilli oil recipe here!
I enjoyed mine with steamed rice and some pickled radish on the side.
MORE JAPANESE RECIPES YOU MIGHT LOVE
- Tantanmen (Vegan Ramen)
- One-Pot Spicy Miso Ramen
- Shoyu Ramen
- Japanese Chahan or Fried Rice
- Miso Butter Fried Rice
Mixed Mushroom Foil Bake
Equipment
- Aluminum Foil, around 14×18 inches , see notes
Ingredients
Mushrooms
- 14.5 oz mixed mushroom of choice
- 1 small white onion thinly sliced
- 2 tbsp soy sauce
- 2 tbsp mirin see notes for sub
- 1 tbsp sake see notes for sub
- 1 tbsp miso paste i used white miso
- 1/2 tbsp minced garlic
- 1 tbsp vegan butter
For serving
- Green onions or scallions for topping
- More soy sauce to taste if needed
- Chili sauce or garlic chili oil , homemade garlic chilli oil recipe here
- Steamed rice
- Pickled radish
Instructions
- If using an oven, preheat your oven to 350°F (180°C). Prepare a sheet of aluminum foil. Mine was around 14×18 inches. Place the sheet over a deep plate or bowl and lightly press down.
- Slice and/or break apart your mushrooms of choice. Thinly slice the onion. Place the mushrooms and onion in over the foil.
- Add the soy sauce, mirin, miso paste, sake, garlic, and butter. Mix well with the mushrooms.
- Scrunch the sides of the foil together and upward until you form a pouch with an opening only at the top. Seal the pouch well to prevent the sauce from seeping out during cooking.
- If baking: Leave to bake for 30-35 minutes or until cooked to your liking.
- If air-frying: Place the foil wrap in your air-fryer basket and leave to cook for 15-18 minutes at 350°F (180°C) – note that air fryer settings can vary, so be sure to adjust as needed.
- After cooking, you can leave it to sit for around 5 minutes before opening the pouch. You can finish yours with more soy sauce to taste, if needed, and other seasoning of choice. I added some chopped green onions and garlic chilli oil to mine. I enjoyed mine with steamed rice and some pickled radish on the side.
WATCH Video
Notes
Aluminum Foil
- You can use parchment paper if you don’t cook with foil. If using parchment paper I recommend to place it on a baking dish to catch the liquid from the parchment paper since this can seep out.
Sake/mirin
- You’re free to use other rice wine of choice. If you don’t consume alcohol, you can simply leave this out and add vegetable broth and 1 tsp of sugar instead to the mushrooms since sake/mirin add a nice subtle sweetness to the mushrooms.
NUTRITIONAL INFO
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This Post Has 7 Comments
I read that you make the mushrooms in your air fryer but I don’t see those instructions. Can you share those steps please
Hi Shelley! I already edited it. For air-frying I left mine for around 15 minutes at 350F or until cooked through. Hope this helps! ◡̈
Hello ! Thsnk you so much for this recipe it was delish!!!!
I made this recipe and had it with grilled bok choy with a chili sauce and rice. So so GOOD!!! Thank you
Yay thank you Alisin!
Delicious! I did mine in the air fryer and served with steamed rice, broccoli, chilli oil & spring onions. I really liked how the enoki mushrooms are similar to noodles when cooked. Will definitely make this again (soon).
Thank you Pauline! Glad you liked it ◡̈