Lentils two ways, super umami garlic butter, and deeply roasted mushrooms… it’s a literal dream
This Miso Butter Mushrooms & Crispy Lentils sheet pan meal is the latest addition to my current lentil obsession and let me tell you it does not disappoint.
A super easy vegetarian meal that has deeply roasted mushrooms, sweet little jammy wedges of shallot, tender lentils and crispy lentils all tossed together in a garlicky miso butter sauce. Then there’s lemon, green onions and lots of black pepper because more is more in this case.
Serve this straight from the pan with some crusty bread to mop up the buttery goodness or pile it over a handful of peppery arugula if you’re feeling virtuous… I’m usually not, but do what you need to do.
my pro tips for making the best ever miso butter mushrooms & crispy lentils
give the mushrooms some room: spread everything out on a large sheet pan. If the mushrooms are crowded, they’ll steam instead of roasting and browning. Use two pans if you need to.
dry the lentils well: excess moisture makes it harder for the lentils to develop those crispy edges. If you’ve just cooked them, let them steam dry before tossing with oil.
keep the garlic gentle: I love garlic more than the average person but I do respect that garlic can turn bitter if it browns too much. Thirty seconds over medium-low heat is usually all it needs before the miso and honey go in.
finish with lemon: the lemon juice and zest cut through the richness of the butter and bring the whole thing into focus. Don’t skip them.
Scroll past the recipe if you’re looking for more tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Miso Butter Mushrooms & Crispy Lentils
Ingredients
for the mushrooms and lentils:
- 1 1/2 lbs cremini mushrooms halved or quartered depending on size
- 2 large shallots cut into thick wedges
- 2 Tbsp olive oil
- 2 Tbsp soy sauce
- Salt and freshly ground black pepper to taste
- 4 –5 sprigs fresh thyme
- 1 1/2 cups cooked beluga lentils divided
- 1 Tbsp olive oil for the lentils
for the garlic miso butter:
- 4 Tbsp butter
- 3 garlic cloves minced
- 1 Tbsp white miso paste
- 1 1/2 tsp honey
- 1 –2 Tbsp water as needed
to finish:
- 2 –3 green onions thinly sliced
- Finely grated zest of 1 lemon
- 1 –2 Tbsp fresh lemon juice
- Freshly ground black pepper
Instructions
- Preheat the oven to 425°F.
- Add the mushrooms and shallots to a large rimmed sheet pan. Drizzle with 2 tablespoons olive oil and the soy sauce, season with salt and pepper, and add the thyme sprigs. Toss well and spread into a single layer.
- Roast for 20–25 minutes, until the mushrooms have released their liquid and are beginning to brown deeply. Meanwhile, toss ¾ cup of the cooked lentils with the remaining 1 tablespoon olive oil.
- Remove the pan from the oven and add the oiled lentils. Toss everything together, then return the pan to the oven for another 10–15 minutes, stirring once, until the mushrooms are deeply browned, the shallots are soft and golden, and some of the lentils have crisped around the edges.
- While everything finishes roasting, melt the butter in a small saucepan over medium-low heat. Add the garlic and cook gently for about 30 seconds, just until fragrant. Whisk in the miso and honey until smooth. Add 1 tablespoon water, then a little more if needed to make a silky, pourable sauce.
- Add the remaining ¾ cup tender lentils to a large serving bowl. Remove the thyme stems from the roasted mushroom mixture, then add the mushrooms, shallots and roasted lentils.
- Pour the warm garlic miso butter over everything and toss gently to coat. Add the green onions, lemon zest, lemon juice and plenty of freshly ground black pepper. Taste and adjust the seasoning as needed.
- Serve warm, with crusty bread or on a bed of arugula.
recipe substitutions and variations
the mushrooms: cremini are great here, but a mix of cremini, shiitake and oyster mushrooms would be lovely. Cut larger mushrooms into similar-sized pieces so they roast evenly.
the lentils: beluga lentils are especially good because they hold their shape, but French green lentils are a good substitute. Avoid very soft lentils that are likely to fall apart when tossed.
the miso: white miso gives you a mellow, savoury flavour without overpowering the mushrooms. Red miso will work, but it’s stronger and saltier, so start with a little less and adjust to taste.
the honey: maple syrup works just as well and gives the butter a slightly different sweetness.
make it a meal: serve over arugula, creamy polenta, mashed potatoes or toasted sourdough. The sauce deserves something to soak it up.
add a little (or a lot of) heat: a pinch of red pepper flakes in the garlic butter would be very welcome if you like a bit of spice.
serving suggestions
my way: a big shallow bowl of mushrooms and lentils with crusty sourdough for scooping up all that garlic miso butter. A handful of arugula underneath keeps me from having to make a salad.
the vegetarian dinner party: serve it warm on a platter with extra green onions, lemon zest and plenty of black pepper, alongside roasted vegetables and thick slices of toasted bread. It makes a lovely centre-of-the-table dish.
the non-vegetarian dinner party: serve it alongside simply roasted chicken or a piece of seared salmon. The savoury mushrooms and lentils are excellent with both, and the lemony butter sauce works with pretty much anything.
storing leftovers and make-ahead details for these miso butter mushrooms & crispy lentils
to store: keep leftovers in an airtight container in the refrigerator for up to 4 days. The lentils will soften a little as they sit, but the flavours will still be excellent.
make-ahead: cook the lentils ahead of time and refrigerate them until you’re ready to roast. You can also clean and cut the mushrooms and shallots a day ahead. For the best texture, roast everything just before serving.
to reheat: warm leftovers in a skillet over medium-low heat with a small splash of water. Stir gently until heated through. The lentils won’t be quite as crispy the second time around, but a hot skillet can bring some of that texture back.
If mushrooms and lentils are your kind of dinner, you might also like my roasted butternut squash, halloumi and butter bean bake or a big, crunchy chopped broccoli salad for something fresh on the side. And if you’re in a butter-is-a-love-language phase, well… welcome. And may I suggest some cookies? These are fire… Brown Butter Oatmeal Cookies.
Don’t forget to drop a comment and rate the recipe below – it helps me out so much! And if you post this recipe, tag me over on Instagram @thepyperskitchen so I can see your amazing eats.
