It’s probably becoming rather apparent by now that we eat a lot of Asian inspired food around these parts. On the whole, it’s incredibly veggie friendly and massively versatile so, I’m forever coming up with variations for speedy midweek meals. Mushroom Foil Yaki is ridiculously simple to make and is one of my all time favourite simple suppers. The magic combination of rich butter, miso and the nutty sweet flavour of mirin come together with the shiitake mushrooms to result in something pretty special. This is my tweaked version of Saveur.com's recipe which although delicious I found slightly salty so I’ve taken it down a notch for slightly mellower flavours.
I’m a carb fiend so I often chuck this on top of some udon noodles but it’s equally wonderful and slightly more traditional eaten straight out the foil with a lemon squeezed on top or with a wedge of crusty bread (less traditional!)
The below serves 2 with noodles/crusty bread but if you want it straight up and you’re hungry I’d double the quantities below!
½ a small white onion
1 Tablespoon dark soy sauce
2 Tablespoons of Mirin
½ Tablespoon of white or yellow Miso
125G Shiitake mushrooms
1 Tablespoon of unsalted butter
1 Tablespoon of water
1. Pre-heat your oven to 210C fan
2. Take a 12”x24” piece of foil and fold in half to make a square. Place this into a deepish bowl to shape into a round ready for your mushroom mix
3. Chop your onion into small chunks
4. In a large bowl mix the soy, miso, mirin
5. Add the chopped onion then stir in
6. Add the mushrooms and give them a good stir to mix it all together
7. Roughly cube/break up the butter and add to the mushroom mix and stir to try and make sure it’s not all in one clump but dotted about
8. Pour the mushroom mix into the foil, pull up the edges into the centre and twist, making sure the top is tightly sealed
9. Place on a baking tray or in a dish in the oven for 30 minutes
Carefully open the foil parcel, steam will come billowing out, squeeze some lemon on top and joy! That’s it. Dinner done and dusted in 30 mins.