A sheet pan dinner of deeply roasted mushrooms, jammy shallots and crispy lentils tossed in garlicky miso butter.
Mushrooms and miso are a natural pair. Both are rich in savory umami, and together they make a vegetarian dinner taste as satisfying as a meaty one.
The lentils pull double duty here. Half are roasted until crunchy and half stay soft, so each forkful has contrast.
Give the mushrooms room
Crowded mushrooms steam instead of browning. Use the largest sheet pan you own, or split everything across two pans.
Dry lentils crisp better
Pat the cooked lentils dry with a towel before tossing them with oil. Beluga or French green lentils hold their shape best. Brown lentils tend to turn mushy.
Miso Butter Mushrooms with Crispy Lentils
Prep Time15 minCook Time40 minTotal Time55 minServings4
Ingredients
- 1 1/2 lb cremini mushrooms, halved or quartered
- 2 large shallots, cut into wedges
- 3 tbsp olive oil, divided
- 2 tbsp soy sauce
- 4 to 5 sprigs fresh thyme
- 1 1/2 cups cooked black beluga lentils, divided
- 4 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp white miso
- 1 1/2 tsp honey
- 2 to 3 green onions, sliced
- Zest and 1 to 2 tbsp juice of 1 lemon
- Salt and black pepper
Instructions
- Heat the oven to 425°F.
- Toss the mushrooms and shallots on a large sheet pan with 2 tbsp oil, the soy sauce, thyme, salt and pepper. Spread in one layer.
- Roast for 20 to 25 minutes until the mushrooms have released their liquid and started to brown. Toss half of the lentils with the remaining oil.
- Add the oiled lentils to the pan and roast another 10 to 15 minutes, until the mushrooms are deeply browned and some lentils are crisp.
- Meanwhile melt the butter over medium-low, cook the garlic for 30 seconds, then whisk in the miso, honey and a tablespoon of water until silky.
- Put the remaining lentils in a serving bowl, add the roasted vegetables and lentils, pour over the miso butter and toss with the green onions, lemon zest and juice.
- Serve warm with crusty bread or over arugula.