Dana Treat – Treat Yourself

Mushroom Redemption

Posted November 9, 2010


Roasted Mushrooms and Shallots with Fresh Herbs
Adapted from Food & Wine
Serves 4 to 6

2½ tbsp. dark sesame oil
4 garlic cloves, minced
3 tbsp. minced fresh ginger
2 tbsp. soy sauce
1¼ pounds mixed mushrooms (DT: I left mine whole, but you can cut in half)
Salt
10 small shallots, peeled
1/3 cup chopped fresh mint
1/3 cup chopped fresh parsley
1 tbsp. chopped fresh dill

Preheat the oven to 400ºF.  In a small bowl, combine 2 tablespoons of the sesame oil with the garlic, ginger, and soy sauce.  Spread the mushrooms on a baking sheet and drizzle with the sesame oil mixture; toss to coat.  Season with salt.  (DT: be very careful with the salt since soy sauce is so salty.)  Roast the mushrooms for about 30 minutes, until tender and glazed.

Meanwhile, on a second rimmed baking sheet, drizzle the shallots with the remaining ½ tablespoon of sesame oil; toss to coat.  Season with salt and roast for about 25 minutes, turning once, until golden brown and tender.

Place the mushrooms and shallots together in a bowl and add all the herbs.  Toss well to coat the vegetables with the herbs.  Serve warm.


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