Miso Butter Mushrooms with Crispy Lentils
A sheet pan dinner of deeply roasted mushrooms, jammy shallots and crispy lentils tossed in garlicky miso butter.
by Theo Lindqvist · July 8, 2026
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prep15 min
cook40 min
total55 min
makes4
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
You'll need
Let's make it
- 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.