This recipe was created exclusively for Treehugger's Green Wine Guide by The Tomato Tart . I first encountered roasted mushrooms with garlic, white wine, and butter. Of course, I fell in love with them instantly. This side, a variation of that dish, is perfect for when I feel like something rich and savory, yet quick to prepare. I decided to mix things up a bit with a miso-ginger compound butter--the mushrooms took on a very dark, sexy flavor. Enjoy this dish with an unfiltered sake or an off-dry Riesling. I had it with a glass of Eco-Love Riesling which really picked up the ginger flavors.