Roasted Miso Mushrooms and Carrots

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1 pound portobello mushrooms, stemmed, caps torn into 1-inch pieces

1 pound maitake mushrooms, trimmed and separated into 1-inch pieces

3 shallots, peeled and quartered

1 pound carrots (about 6 large), peeled, halved lengthwise if large and sliced 1 1/2 inch thick on the bias

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

3 tablespoons unsalted butter, softened

1 tablespoon white miso paste

2 cloves garlic, finely grated

2 teaspoons soy sauce

1 teaspoon unseasoned rice wine vinegar

3 tablespoons chopped fresh parsley

1 scallion, thinly sliced on the bias