This miso-buttery wild mushroom brioche transforms simple bread into something extraordinary. I love how the umami-rich miso butter soaks into every fluffy pocket of brioche while earthy wild mushrooms add depth and texture. It’s fancy enough for holiday tables but easy enough for any weeknight when you want to impress yourself.
SERVES: 4 | PREP: 20 MIN | COOK: 35 MIN | TOTAL: 55 MIN
Ingredients
For the Miso Butter
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | 6 tablespoons |
| White miso paste | 2 tablespoons |
| Garlic, minced | 3 cloves |
| Fresh thyme, chopped | 1 tablespoon |
For the Mushroom Mixture
| Ingredient | Amount |
|---|---|
| Wild mushrooms (shiitake, oyster, cremini mix) | 1 pound |
| Shallots, finely diced | 2 medium |
| Olive oil | 2 tablespoons |
| Dry white wine | ¼ cup |
| Fresh parsley, chopped | ¼ cup |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
For the Brioche Base
| Ingredient | Amount |
|---|---|
| Brioche bread, cubed (1-inch pieces) | 1 pound loaf |
| Vegetable broth | ½ cup |
| Heavy cream | ¼ cup |
| Gruyère cheese, grated | ½ cup |
Step-by-Step Instructions
Phase 1: Preparing Your Ingredients (10 minutes)
Step 1: Cube your brioche bread into 1-inch pieces and spread them on a baking sheet. Let them sit at room temperature for 15-20 minutes to dry out slightly. This helps the bread absorb the miso butter without getting mushy. If your bread is fresh, toast the cubes at 300°F for 8 minutes until slightly crisp.
Step 2: Clean your wild mushrooms by wiping them with a damp paper towel. Never rinse mushrooms under water because they absorb moisture like sponges. Trim any tough stems and slice the mushrooms into ¼-inch thick pieces. Keep similar-sized pieces together so they cook evenly.
Step 3: Make your miso butter by combining 6 tablespoons softened butter with 2 tablespoons white miso paste in a small bowl. Add 3 minced garlic cloves and 1 tablespoon fresh thyme. Mix until completely smooth with no miso streaks. The butter should look creamy and pale tan.
Phase 2: Building the Mushroom Base (15 minutes)
Step 4: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers. The oil should move freely when you tilt the pan. This indicates it’s hot enough to properly brown your mushrooms.
Step 5: Add your sliced wild mushrooms to the hot pan in a single layer. Don’t stir for 3-4 minutes. This seems wrong but trust me – letting them sit undisturbed creates that beautiful golden-brown crust. You’ll hear them sizzle and see the edges turn golden.
Step 6: Once the mushrooms release their liquid and it mostly evaporates (the pan will look dry again), add your 2 diced shallots. Stir everything and cook for 3 minutes until the shallots soften and smell sweet. The mushrooms should be deeply browned and shrunken to about half their original size.
Step 7: Pour in ¼ cup dry white wine and use your wooden spoon to scrape up all those brown bits stuck to the pan. Those bits are pure flavor. Let the wine bubble and reduce by half, about 2 minutes. You’ll know it’s ready when you can draw a line through the liquid and it stays separated for a second.
Phase 3: Assembling the Miso-Buttery Wild Mushroom Brioche (10 minutes)
Step 8: Preheat your oven to 375°F. Butter a 9×13 inch baking dish generously with some of your miso butter mixture. This prevents sticking and adds an extra layer of flavor to the edges.
Step 9: Place your cubed brioche in a large mixing bowl. Add the cooked mushroom mixture while it’s still warm. The heat helps the bread start absorbing flavors immediately.
Step 10: Warm your ½ cup vegetable broth and ¼ cup heavy cream together in the microwave for 30 seconds. Pour this over the brioche and mushrooms. Toss gently with your hands – the warm liquid should make the bread feel soft but not soggy.
Step 11: Melt your prepared miso butter in the microwave for 20 seconds. Drizzle it all over the bread mixture. Use your hands to toss everything again, making sure every piece of brioche gets coated in that gorgeous miso-butter. The bread should glisten.
Step 12: Transfer half the miso-buttery wild mushroom brioche mixture to your prepared baking dish. Sprinkle ¼ cup grated Gruyère over this layer. Add the remaining mixture and top with the final ¼ cup cheese. This creates melty pockets throughout instead of just cheese on top.
Phase 4: Baking to Perfection (35 minutes)
Step 13: Cover your baking dish tightly with aluminum foil. This traps moisture so the bread doesn’t dry out during the first part of baking. Press the foil down around the edges to seal it well.
Step 14: Bake covered for 25 minutes. The dish should be bubbling around the edges and steaming when you carefully lift the foil. If you don’t see bubbles, give it 5 more minutes covered.
Step 15: Remove the foil and return the dish to the oven for 10 minutes. This final uncovered baking creates a golden-brown, slightly crispy top while keeping the inside moist. The cheese should be melted and starting to brown in spots.
Step 16: Let the miso-buttery wild mushroom brioche rest for 5 minutes before serving. This cooling time lets the liquids redistribute and makes cutting and serving much easier. The bread will firm up slightly but stay tender inside.
Chef’s Notes
Miso Selection: White miso gives this dish a mild, sweet umami flavor. Yellow miso works too but adds more saltiness. Skip red miso – it’s too intense and will overpower the delicate brioche.
Mushroom Variety: Mix at least three types of wild mushrooms for complex flavor. Shiitakes add meatiness, oyster mushrooms bring earthiness, and cremini provide familiar flavor. One type alone tastes flat.
Bread Freshness: Day-old brioche works better than fresh because it absorbs the miso butter without falling apart. Fresh bread turns to mush. If you only have fresh, dry it in a 300°F oven for 10 minutes first.
Advance Prep: Make your miso-buttery wild mushroom brioche up to the baking step, cover, and refrigerate for 24 hours. Add 10 extra minutes to the covered baking time when cooking from cold.
Nutrition Information (Per Serving)
- Calories: 485
- Protein: 14g
- Carbohydrates: 42g
- Fat: 28g
- Fiber: 3g
- Sodium: 720mg
Delicious Variations
Cranberry-Bacon Version: Add ½ cup dried cranberries and 4 strips cooked, crumbled bacon to your mushroom mixture. The sweet-savory combination works beautifully with miso. Try this technique in my hot honey cranberry bacon cornbread stuffing for another creative holiday side.
Herbaceous Style: Replace thyme with 2 tablespoons fresh sage and add 1 tablespoon fresh rosemary. These stronger herbs stand up to the umami in miso and create a more traditional stuffing flavor profile.
Everything Bagel Topping: Mix 2 tablespoons everything bagel seasoning with 2 tablespoons melted butter and brush over the top before the final bake. The seeds and aromatics add crunch and complexity. For more creative stuffing ideas with bold flavors, check out my pomegranate and walnut everything bagel stuffing.
Vegan Adaptation: Swap butter for vegan butter, use cashew cream instead of heavy cream, and skip the Gruyère or use vegan cheese. The miso still provides that rich, savory depth without dairy.
Storage & Reheating
Refrigerator: Store leftover miso-buttery wild mushroom brioche in an airtight container for up to 4 days. The miso acts as a preservative so the dish stays fresh longer than regular bread-based sides.
Freezing: Freeze baked portions wrapped tightly in plastic wrap then foil for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Cover with foil and warm at 350°F for 15-20 minutes until heated through. For crispy top, remove foil for the last 5 minutes. Microwave individual portions on 50% power for 2-3 minutes, though this softens the texture.
Troubleshooting Common Problems
Problem: Soggy bread texture Your bread was too fresh or you used too much liquid. Toast the cubes longer next time and reduce the broth by 2 tablespoons. The bread should feel moist but hold its shape when pressed.
Problem: Dry, crumbly dish You either baked it too long uncovered or your bread was too dry to start. Add ¼ cup more cream to the mixture before baking. Cover it the entire time if your oven runs hot.
Problem: Miso flavor too mild White miso is subtle. Increase to 3 tablespoons miso or switch to yellow miso for more punch. Taste your miso butter before adding – it should taste almost too salty on its own.
Problem: Mushrooms released too much water You crowded the pan. Cook mushrooms in two batches so they brown instead of steam. High heat and single layers are key. If water pools, drain it before adding shallots.
Problem: Burned top but cold center Your oven temperature is off or you baked uncovered too early. Use an oven thermometer to verify temperature. Always bake covered first, then check if the center is hot before uncovering.
Equipment Essentials
- 9×13 inch baking dish (glass or ceramic)
- Large mixing bowl (at least 6 quarts)
- Large skillet (12-inch, preferably cast iron)
- Sharp chef’s knife for slicing mushrooms
- Cutting board
- Aluminum foil
- Wooden spoon for scraping pan
- Measuring cups and spoons
- Cheese grater
- Small bowl for miso butter
Shopping List
Bakery Section
- 1 pound brioche loaf
Produce Section
- 1 pound wild mushrooms (mixed varieties)
- 2 medium shallots
- 3 garlic cloves
- Fresh thyme
- Fresh parsley
Dairy Section
- Unsalted butter
- Heavy cream
- Gruyère cheese
Pantry Section
- White miso paste
- Olive oil
- Dry white wine
- Vegetable broth
- Salt and black pepper
Success Secrets
- Dry your brioche cubes properly – they should feel firm but not rock-hard. Slightly stale bread absorbs the miso butter perfectly without turning to mush.
- Don’t skip browning the mushrooms – that golden crust is where the flavor lives. Resist stirring for the first 3-4 minutes no matter how much you want to.
- Melt the miso butter before adding – this ensures even distribution. Cold butter clumps on some pieces while missing others completely.
- Layer your cheese – putting half the Gruyère in the middle creates melty pockets throughout instead of just a crusty top layer.
- Rest before serving – those 5 minutes make the difference between a sloppy mess and clean, beautiful portions that hold their shape on the plate.
This miso-buttery wild mushroom brioche brings something special to any table. The combination of rich miso, sweet butter, earthy mushrooms, and fluffy brioche creates layers of flavor you won’t find in ordinary sides. Make it once and it’ll become your go-to recipe when you want to serve something memorable.
