I have been working on a miso butter mushroom recipe for what seems like forever! I’m excited to finally share this recipe for Miso Butter Mushroom Wontons with you all. The inspiration for this recipe comes from a dish that I had at a local restaurant where I had an appetizer of sautéed oyster mushrooms in a brown butter miso sauce with thyme. It was insanely delicious, and I couldn’t stop thinking about them. I tried to recreate those mushrooms, but I just couldn’t get it right. I went through a whole tub of miso testing out different ways to do miso-butter-mushrooms so I hope you try this recipe and love it!
I use a mix of shitake and cremini or “baby bella” mushrooms for the filling. The shitakes are used often in Asian cuisine, and I love their deliciate, earthy flavor, but I wanted the meaty texture of cremini mushrooms so I used a 50:50 mix. You can use all shitakes or creminis, or adjust the filling ration as you wish! The water chestnuts add great texture and crunch, but I did a round of these dumplings without the water chestnuts and they were just as good.
You can also adjust the spice of the dipping sauce by using more or less of the sambal oelek. I wouldn’t advise to substitute the butter with oil because you won’t get the same creamy filling as you do when the butter mixes with the miso, but if you have good experience with a a vegan butter that may give the same result!
Miso Butter Mushroom Wontons
- 25 wonton wrappers
- 12 oz mushrooms (shitake or baby bella) finely chopped
- 1/2 cup water chestnuts drained and finely chopped
- 1 tsp garlic (2 small cloves) crushed or grated
- 2 sprigs thyme
- 2 tbsp white miso
- 3 tbsp unsalted butter
- salt and black pepper to taste
Sweet and Spicy Dipping Sauce
- 3 tbsp dark soy sauce
- 2 tbsp sambal oelek (chili garlic paste)
- 1 tbsp honey
Miso Mushroom Filling
- Melt butter in a large skillet and cook for 2 minutes until golden and slightly frothy.
- Add chopped mushrooms. Cook on medium for 7-8 minutes until mushrooms start to brown.
- Add water chestnuts, garlic, thyme leaves, and miso to the pan with the mushrooms. Cook on low to medium for another 5 minutes stirring regularly.
- You can add 1/4 cup water so the miso loosens up, and becomes smooth enough to evenly coat the mushroom mixture.
- Remove from heat and allow to cool.
- On a flat surface start an assembly line of 4 wrappers, the mushroom filling, and a small bowl of water handy.
- Place 1 tablespoon of mushroom filling in the center of the wrapper. Using your finger brush the edges with water.
- Lift 2 opposite corners of the wrapper and pinch them together at the top. Lift the other two corners towards the top and pinch them against the first two corners to form a pyramid. Pinch edges of the wrapper together to seal the wonton closed.
- Transfer the sealed wontons onto a sheet pan and cover loosely with plastic wrap to keep them from drying out.
- Repeat this method until all the wrappers have been filled.
- To cook the wontons heat a few tablespoons of oil in a large skillet set over medium heat. I like to use a nonstick skillet.
- When the oil shimmers, add the wontons and cook until the bottoms are light golden brown and crunchy (about 2-3 minutes).
- Carefully pour 1/4 cup of water into the skillet and stand back in case of splatter. Immediately cover with a tight-fitting lid.
- Turn heat to medium-low and let the wontons steam for 5-6 minutes.
- Repeat this step for remaining wontons. Serve warm with dipping sauce and green onions (optional).
- Mix together soy sauce, sambal, and honey. You can adjust to your level of spice by adding more or less sambal.