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Mixed Mushroom Foil Bake

Mixed Mushroom Foil Bake

5 from 7 votes
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.
Prep Time 10 minutes
Bake Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, East Asian, Japanese
Servings 2 people
Calories 174 kcal


  • Aluminum Foil, around 14x18 inches , see notes



  • 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


  • 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.


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.



  • 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.


Serving: 1serving | Calories: 174kcal | Carbohydrates: 23g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 1511mg | Potassium: 802mg | Fiber: 4g | Sugar: 11g | Vitamin A: 276IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 2mg
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