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Mixed mushrooms cooked down with a mix of fresh herbs and garlic before being finished off with a miso-chili sauce and fresh lemon juice! This Spicy Garlic Herb Mushrooms Foil Bake is incredibly easy to put together and once you have everything ready, leave it in your oven or air-fryer to cook. Once done, you’ll have yourself and delicious side or main, that you can enjoy with some crusty bread. This is also great with pasta. Enjoy!
WHAT MUSHROOMS SHOULD I USE?
The mushrooms for this recipe is really up to you! I used shiitake, creminis, and oyster mushrooms but other mushrooms like button, portobello, king oyster, enoki, and Shimeji mushrooms all work great. What’s more important is making sure the mushrooms are all cut in similar sizes so they cook evenly in the oven/air-fryer.
WHAT YOU’LL NEED FOR THIS SPICY GARLIC HERB MUSHROOM FOIL BAKE
MUSHROOMS
- 12.5 oz fresh mushrooms of choice , sliced or broken apart (I used shiitake, creminis, and oyster mushrooms)
- 3 cloves garlic , minced
- 1-2 tbsp vegan butter
- 1 sprig rosemary , leaves roughly chopped
- 1 sprig tarragon or thyme , roughly chopped
- Pinch salt
- Ground black pepper
MISO CHILI SAUCE SAUCE, GARNISHES TO FINISH
- 1/2 to 1 tbsp white miso paste
- 1-2 tbsp warm water , optional (see notes)
- 2 tsp chili oil or more – adjust to desired heat (see homemade recipe here)
- Fresh lemon juice
- More fresh herbs for garnish
TO MAKE THIS SPICY GARLIC MUSHROOM FOIL BAKE
MUSHROOMS
- Slice your mushrooms or break apart any large pieces. For oyster mushrooms, I like to chop off the tougher ends and then breaking these apart with my hands.
FOIL BAKE
- On a large sheet of aluminum foil (mine was around 12” x 16”), place the mushrooms in the center.
- Note: You can also use parchment paper for this recipe, or even just bake this on an oven-safe dish and cover it with foil or wrap the mushrooms in parchment paper.
- Add the garlic, butter, fresh herbs, salt, and pepper to taste. Carefully fold the sides and be sure that the edges are well sealed.
- Create a basket-like shape then seal the foil at the top.
- Place the mushrooms on your air-fryer basket or on your oven tray.
- Cook for around 25 minutes at 350F/180C in your air fryer, or around 30 minutes at 350F/180C in the oven. Do note that oven and air fryers may vary so it’d be best to check on the mushrooms for doneness.
MISO CHILI OIL
- While the mushrooms are cooking, mix together the miso paste and chili oil. You can add water if your miso paste is very thick and dry. See the recipe notes below.
SERVE AND ENJOY!
- Once the mushrooms are cooked, add the miso-chili oil mixture and a squeeze of fresh lemon juice. Add fresh herbs, for garnish.
- Enjoy this as a side or have some crusty bread that you can place the mushrooms on to enjoy as toast. You can dip the bread in the broth too. This is also great with pasta.
MORE RECIPES YOU’LL ENJOY
- Shoyu Udon
- Miso Garlic King Oyster Mushrooms
- Hot and Sour Dumpling Noodle Soup
- Peanut Satay Noodle Soup
- Shallot Gochujang Noodles with Seared King Oyster Mushrooms
- Miso Sesame Eggplant
- Yaki Udon
- Chinese-Style Bolognese
- Easy Saucy Ramen Noodles
- Wonton Noodle Soup
Looking for more Vegan Asian recipes?
You can get a copy of my cookbook, Vegan Asian!
If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!
Spicy Garlic Herb Mushrooms Foil Bake (Vegan)
Mixed mushrooms cooked down with a mix of fresh herbs and garlic before being finished off with a miso-chili sauce and fresh lemon juice! This Spicy Garlic Herb Mushrooms Foil Bake is incredibly easy to put together and once you have everything ready, leave it in your oven or air-fryer to cook. Once done, you’ll have yourself and delicious side or main, that you can enjoy with some crusty bread. This is also great with pasta. Enjoy!
Ingredients
MUSHROOMS
- 12.5 oz fresh mushrooms of choice , sliced or broken apart (I used shiitake, creminis, and oyster mushrooms)
- 3 cloves garlic , minced
- 1-2 tbsp vegan butter
- 1 sprig rosemary , leaves roughly chopped
- 1 sprig tarragon or thyme , roughly chopped
- Pinch salt
- Ground black pepper
SAUCE, TO FINISH
- 1/2 to 1 tbsp white miso paste
- 1-2 tbsp warm water , optional (see notes)
- 2 tsp chili oil or more – adjust to desired heat (see homemade recipe here)
- Fresh lemon juice
- More fresh herbs for garnish
TO SERVE
- Crusty bread of choice
Instructions
MUSHROOMS
- Slice your mushrooms or break apart any large pieces. For oyster mushrooms, I like to chop off the tougher ends and then breaking these apart with my hands.
FOIL BAKE
- On a large sheet of aluminum foil (mine was around 12” x 16”), place the mushrooms in the center.
- Note: You can also use parchment paper for this recipe, or even just bake this on an oven-safe dish and cover it with foil or wrap the mushrooms in parchment paper.
- Add the garlic, butter, fresh herbs, salt, and pepper to taste. Carefully fold the sides and be sure that the edges are well sealed.
- Create a basket-like shape then seal the foil at the top.
- Place the mushrooms on your air-fryer basket or on your oven tray.
- Cook for around 25 minutes at 350F/180C in your air fryer, or around 30 minutes at 350F/180C in the oven. Do note that oven and air fryers may vary so it’d be best to check on the mushrooms for doneness.
- While the mushrooms are cooking, mix together the miso paste and chili oil. You can add water if your miso paste is very thick and dry. See the recipe notes below.
SERVE AND ENJOY!
- Once the mushrooms are cooked, add the miso-chili oil mixture and a squeeze of fresh lemon juice. Add fresh herbs, for garnish.
- Enjoy this as a side or have some crusty bread that you can place the mushrooms on to enjoy as toast. You can dip the bread in the broth too. This is also great with pasta.
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Notes
WATER/MISO PASTE
- The miso paste I used is a lot thinner than regular miso paste so I skipped the water. If you’re using the more traditional, chunky miso paste you can add 1-2 tbsp water to run it down and be able to mix everything more easily with the chili oil.
NUTRITIONAL INFO
Serving: 1serving | Calories: 130kcal | Carbohydrates: 8g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 213mg | Potassium: 593mg | Fiber: 2g | Sugar: 4g | Vitamin A: 273IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg
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