Preheat oven to 375°F. Line two baking sheets with parchment – one for the mushrooms and one for the cabbage. If you’re choosing to pan-fry the cabbage instead, you only need one sheet pan.

Spread mushrooms on baking sheet. Toss with oil but do not season with anything – they will pick up a lot of flavour in the creamy miso sauce later. And salting will draw out moisture during roasting thus preventing them from browning.

Oven method for cabbage: Place wedges on the second baking sheet. Drizzle with oil and season with salt and pepper on both sides, rubbing to coat evenly. Tip: Be generous with the oil otherwise the cabbage can dry out during roasting.

Roast in preheated oven per directions below, timing mushrooms to go in later so both trays are done at approximately the same time: Cabbage: Roast 25 to 30 minutes or when outer edges are charred and center is tender when pierced with a knife tip. Mushrooms: Roast 20 minutes, tossing once midway, until mushrooms are seared on the edges.

Stove-top option for cabbage: Preheat a large skillet over medium to medium-high heat. Drizzle oil, place 4 cabbage wedges around the pan. Add ¼ cup of water and cover to steam about 4 to 5 minutes. At this point the water will have mostly evaporated. Uncover and confirm the thickest part feels tender when pierced with a knife tip. Let cabbage sear uncovered until golden brown. Using a flat spatula and tongs together, carefully flip wedges to sear the other side until golden brown, adding a drizzle more oil around the pan as needed. Repeat with the other 4 wedges.

For the creamy miso sauce: In a medium pot (or reuse skillet from above) over medium-low heat, add butter and garlic. Sauté a few seconds for garlic to turn lightly golden and quickly add the water and miso paste. Whisk until miso is smooth. Add cream and soy sauce. Bring to a gentle simmer (do not boil vigorously). Toss roasted mushrooms in the sauce to coat.

Place cabbage wedges on serving plate and spoon creamy miso mushrooms over the top. Garnish with chives.