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.
Chili sauce or garlic chili oil, homemade garlic chilli oil recipe here
If using an oven, preheat your oven to 350°F (180°C). Prepare a sheet of aluminum foil. Mine was around 14x18 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.
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.
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.