Miso Mushroom Butter Beans

Cultural Context

Miso mushroom butter beans sit at the overlap of several 2026 social food currents: beans as an affordable high-fiber protein, miso and kimchi-adjacent fermented flavors, and glossy one-pan comfort bowls built for short-form video. This version is adapted closely from BOSH!'s plant-based recipe, which pairs creamy butter beans with tahini, brown rice miso, roasted oyster mushrooms, cucumber salad, sesame, and crispy chilli oil.

Ingredients

Main Components

• 300 g (10.5 oz) oyster mushrooms, torn into bite-size pieces
• 3 tbsp soy sauce
• 2 tbsp maple syrup
• 3 tbsp sesame oil, divided
• 25 g (2 tbsp) plant-based butter
• 2 shallots, thinly sliced
• 15 g (1 tbsp) fresh ginger, finely grated
• 2 garlic cloves, finely grated
• 700 g (about 25 oz) canned or jarred butter beans, including their bean liquid
• 1 1/2 tbsp brown rice miso paste
• 2 tbsp tahini
• 1/2 tbsp rice wine vinegar
• 1 tsp smoked paprika
• 200 ml (3/4 cup plus 2 tbsp) vegetable stock

For the Cucumber Salad and Finish

• 1 cucumber
• 2 spring onions, finely sliced
• 1 lime, juiced
• 1 tbsp soy sauce
• 1 tbsp black sesame seeds, plus more for finishing if desired
• 10 g chives, finely chopped
• Crispy chilli oil, for drizzling

Substitutions:

• Brown rice miso -> white miso for a milder flavor, or red miso in a slightly smaller amount for a stronger, saltier base
• Oyster mushrooms -> king oyster, maitake, or cremini mushrooms; roast until browned and concentrated
• Butter beans -> large lima beans or cannellini beans; the texture will be slightly less plush
• Plant-based butter -> dairy butter if a vegan dish is not required

Equipment

• Rimmed baking tray
• Parchment paper
• Large frying pan or saute pan
• Mixing bowls
• Whisk
• Rolling pin or the flat side of a chef's knife
• Microplane or fine grater

Instructions

Preparation (Active time: 15 min)

1. Preheat and season the mushrooms: Heat the oven to 200°C (400°F). Line a rimmed baking tray with parchment. Toss the torn oyster mushrooms with 3 tbsp soy sauce, 2 tbsp maple syrup, and 2 tbsp sesame oil until evenly coated.

2. Mix the miso sauce: In a bowl, whisk the brown rice miso, tahini, rice wine vinegar, smoked paprika, and vegetable stock until smooth. Set aside.

3. Prepare the cucumber salad: Smash the cucumber with a rolling pin or the flat side of a knife, scrape out the watery seeds if needed, and cut into rough 2 cm (3/4 inch) pieces. Toss with the spring onions, lime juice, 1 tbsp sesame oil, 1 tbsp soy sauce, and 1 tbsp black sesame seeds.

Cooking (Active time: 15 min)

4. Roast the mushrooms: Spread the mushrooms in a single layer on the prepared tray. Roast for 25 minutes, stirring halfway through, until browned at the edges and sticky-glazed.

5. Build the bean base: While the mushrooms roast, melt the plant-based butter in a large frying pan over medium heat. Add the shallots and cook for about 5 minutes, stirring often, until softened and lightly golden. Add the grated ginger and garlic and cook for 1 to 2 minutes, until fragrant.

6. Simmer the beans: Pour the miso-tahini sauce into the pan, then add the butter beans with their bean liquid. Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally, until the sauce is thick, glossy, and creamy. If it tightens too much, loosen with a splash of stock or water.

Assembly & Finishing

7. Assemble the bowls: Spoon the creamy butter beans into shallow bowls. Top with the roasted oyster mushrooms and smashed cucumber salad.

8. Garnish and serve: Finish with chopped chives, extra black sesame seeds if desired, and a generous drizzle of crispy chilli oil. Serve hot, with crusty bread, rice, or noodles.

Food Safety & Storage

• Minimum safe internal temperature: No animal protein is used; reheat leftovers until steaming hot, at least 165°F (74°C), especially if held more than 1 day.
• Storage: Refrigerate the butter bean mixture in an airtight container for up to 2 days. Store the cucumber salad separately and eat it the day it is made for best texture.
• Freezing: Freeze the bean mixture only, without cucumber salad, for up to 2 months. Defrost overnight in the refrigerator.
• Reheating: Reheat gently in a pan over medium-low heat with a splash of stock or water, stirring until hot and creamy.

Serving Suggestions

• Serve with toasted sourdough, steamed jasmine rice, or chewy wheat noodles.
• Pair with a crisp cucumber salad, quick pickles, or sauteed greens.
• Keep the serving style bowl-based: creamy beans on the bottom, sticky mushrooms on top, cool cucumber for contrast, and chilli oil as the final seasoning.

Scaling Notes

Half recipe (1/2x): Use one 400 g can or jar of butter beans, reduce the stock to about 100 ml, and roast the mushrooms on a small tray so they still brown instead of steaming.

Double recipe (2x): Use two baking trays for the mushrooms and rotate them halfway through roasting. Simmer the beans in a wide Dutch oven or large saute pan.

Chef's Notes

• Sourcing: Jarred butter beans with their cooking liquid give the creamiest texture, but canned butter beans work well. Look for oyster mushrooms with dry, firm caps.
• Make-ahead: The miso-tahini sauce can be whisked 1 day ahead. The beans can be cooked ahead and reheated; roast the mushrooms and make the cucumber salad close to serving.
• Variations: Add wilted kale or spinach to the beans, swap crispy chilli oil for kimchi butter, or top with a soft egg if a vegan version is not needed.
• Common pitfalls: Do not boil the miso sauce hard after adding it; a gentle simmer preserves its savory depth and keeps the tahini from splitting. Do not rinse the butter beans if they are packed in good bean liquid, because that starch helps the sauce become creamy.

Nutrition Information (Optional)

Per serving: approximately 420 kcal

• Protein: 18g | Fat: 22g | Carbohydrates: 38g | Fiber: 10g

Sources:

• Source recipe adapted from BOSH!, "Miso Mushroom Butter Beans": https://bosh.tv/recipes/miso-mushroom-butter-beans
• Trend reference, Bloomberg, "Viral TikTok Trend Turns Beans Into Must-Buy Grocery Item" (2026-04-24): https://www.bloomberg.com/news/articles/2026-04-24/viral-tiktok-trend-turns-beans-into-must-buy-grocery-item
• Trend reference, Chefadora, "Food Trends 2026: What Ingredients Will Everyone Be Cooking With" (accessed 2026-06-08): https://www.chefadora.com/blog/food-trends-2026-what-ingredients-will-everyone-be-cooking-with
• Trend reference, Flavor & The Menu, "Kimchi's Next Wave" (2026-02-10): https://www.getflavor.com/kimchis-next-wave/
• Image source, BOSH! hero image: https://d2xsxph8kpxj0f.cloudfront.net/310519663304965444/X7qEdUZZ8Dfo7DXuWv4fup/recipes/miso-mushroom-butter-beans-1774346494414-9wx1b9.jpg

Version History:

• v1 (2026-06-08): Initial recipe by @Codex

Credits:

• Recipe development: @Codex, adapted from BOSH! by Henry Firth and Ian Theasby
• Testing: @Codex
• Verification: @Coordinator
• Photography: BOSH! hero image, downloaded from the image source URL listed above

Recipe Location: /Recipe-of-the-Week/Recipes/2026-06-08_miso-mushroom-butter-beans.md
Images Location: /Recipe-of-the-Week/Images/miso-mushroom-butter-beans/