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Miso Mushroom Butter with Bread

Miso Mushroom Butter

Renée Robinson

Spread This on Some of My Own Fluffy Milk Bread.

Flavor enhanced compound butter is always a good thing. But when I decided to make one with mushrooms I knew I wanted it to be packed with plenty of umami because I wasn’t going to use this one for melting on top of a steak or chop. I wanted to use it as a spread for my Milk Bread Rolls

I began with good old button mushrooms. I think this would be great with other mushrooms, too, but I wanted to be sure the mushrooms would be easy to access for anyone. And I think buttons are always available. After softening up some diced onion in butter, I added all the chopped mushrooms to the skillet, covered the pan and cooked them down until all the liquid had evaporated.  

Chopped Mushrooms in Pan

After the mushrooms had cooled, but were still slightly warm, I added them to my food processor, along with white miso and gochujang. I figured the miso would serve to kick up the umami element and add some flavor complexity. Then the gochujang would add a touch of heat, along with even more flavor.

I chose to whip the softened butter with my hand held mixer, rather than add it to the food processor, because I wanted the final texture to be as fluffy as possible, rather than being compact. After beating the mushroom purée into the butter, the texture was exactly as I had hoped – creamy and fluffy. 

I found that the temperature of the softened butter is best if it’s on the cool side – 65°-70°. If it gets too warm it will almost melt when it’s whipped and that is not what you want here. But I also found that the miso and gochujang blend better with the mushrooms if the mushrooms are a little on the warm side. So, I added the mushrooms to the processor when they still contained a little warmth, and by the time everything was puréed together, the mushrooms were at the perfect temperature to be whipped into the butter. 

Miso Mushroom Butter Prepared

While this spread would be good on any warm roll or bread, I urge you to make a batch of my Milk Bread Rolls, because the combination is exceptionally good. Those fluffy and buttery rolls taste heavenly all on their own, but when spread with the miso mushroom butter, they’re transformed into a new dimension. 

This butter will keep for at least a couple of weeks in the fridge, but can also be frozen for a few months. I’ve also used it in a pasta sauce that I’ll be posting soon. I can think of many dishes in which a spoonful of this butter would be a very good thing. A pot of simmering beans, soup, roasted veggies, roast chicken, etc. all come to mind. 

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Miso Mushroom Butter

Recipe by Renée Robinson


Mushrooms and onions are cooked until all the liquid is evaporated and then puréed with miso and gochujang. It is mixed into plenty of whipped salted butter for a spread you can use on warm rolls, pasta, etc.

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Ingredients - Yields about 3 cups

  • 2 tablespoons salted butter

  • 1 medium white onion, diced

  • Kosher salt

  • 1 pound white button mushrooms, cleaned and chopped into 1/2 inch pieces

  • 1 1/2 tablespoons white miso, room temperature

  • 1/2 tablespoon hot gochujang

  • 3 sticks (1 1/2 cups) salted butter, at cool room temperature (65° - 70°)


  • Melt 2 tablespoons butter in a large skillet over medium heat. Add the diced onion, a pinch of salt, and cook until softened, about 5 minutes. Add the mushrooms, stir, and cover the skillet. Cook, stirring occasionally until the mushrooms have given off their liquid and it has evaporated. You want to cook this slowly, so adjust the heat accordingly in order to not allow the onions to brown. Stir every few minutes near the end, but continue to cover the pan. This will take about 15 minutes. When the mushrooms are fully tender, remove the lid and continue to cook for another minute or two in order to be sure all the liquid has evaporated. Remove from the heat and let cool until barely warm.
  • Add the mushrooms, miso, and gochujang to the bowl of a food processor. Pulse for at least 2 minutes, scraping down the bowl once. You want to get this as smoothly puréed as possible.
  • In a medium bowl, with a hand held electric mixer, whip the butter until it is fluffy and smooth - about one minute. Add the mushroom purée and continue to whip until it is fully blended into the butter. Taste for seasoning and add salt if needed. Place in a bowl, cover and refrigerate. Allow it to sit at room temperature for about an hour before serving it as a spread for my warm Milk Bread Rolls or other warm rolls. I also used this in a pasta recipe that I will be posting soon. It will keep for a couple of weeks in the fridge or at least 3 months if frozen. Enjoy!

4 Responses

  1. Oh wow. Yeah, my second thought (First thought was ‘Yum!’) was that this would be incredible tossed with pasta.

    1. Thank you, Celia! Yes, it’s also really good on pasta, as well as tossed on potatoes, etc. This stuff is wonderful!!!

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