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Preheat oven to 375°F. Line two baking sheets with parchment – one for the mushrooms and one for the cabbage.
Spread mushrooms on baking sheet. Toss with oil but do not season with anything.
Oven method for cabbage: Place wedges on the second baking sheet. Drizzle with oil and season with salt and pepper on both sides.
Roast cabbage for 25 to 30 minutes or until outer edges are charred and center is tender.
Roast mushrooms for 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.
Uncover and confirm the thickest part feels tender when pierced with a knife tip. Let cabbage sear uncovered until golden brown.
For the creamy miso sauce: In a medium pot, add butter and garlic. Sauté until garlic is lightly golden.
Quickly add the water and miso paste. Whisk until miso is smooth. Add cream and soy sauce. Bring to a gentle simmer.
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.