If the increasing variety of mushrooms at your local produce stand tempts you to expand your repertoire, this is a good recipe to try. I prefer roasting mushrooms over sautéing them for the simple reason that the oven can handle large quantities with ease. If you were to sauté this quantity of mushrooms, you would have to work in batches. With this recipe, you can put the mushrooms in the oven and walk away.
SERVES 4 TO 6
INGREDIENTS:
SOY VINAIGRETTE
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 2 tablespoons rice wine or dry sherry
- 2 garlic cloves, minced
- 1 scallion, white and tender green parts only, minced
- ¼ cup toasted sesame oil
MUSHROOMS
- 2 pounds mixed mushrooms, trimmed and sliced
- 1 scallion, white and tender green parts only, finely chopped, for garnish
INSTRUCTIONS:
- Preheat the oven to 450°F. Lightly oil a large shallow roasting or half sheet pan.
- To make the vinaigrette, combine the soy sauce, vinegar, rice wine, garlic, and scallion in a large bowl. Whisk in the oil until completely emulsified.
- Add the mushrooms to the vinaigrette and toss to coat. Transfer the mushrooms and marinade to the pan and arrange the mushrooms in a shallow layer.
- Roast for 20 to 30 minutes, until the mushrooms are browned and tender, stirring or shaking the pan occasionally for even cooking.
- Transfer the mushrooms to a serving bowl or platter. Serve warm or at room temperature, garnished with the chopped scallion.
VARIATION:
SOY-ROASTED SHIITAKES:
- Substitute all fresh shiitake mushrooms (caps only, discard the stems) for the mixed mushrooms to create a dish that complements most Asian menus.
