This recipe became an absolute staple in my life. Beside the fact that I am addicted to mushrooms and eat them in insane amounts, I now make these at least every other week. Luckily, every supermarket in my area sells all kinds of exotic organic mushrooms and they are priced reasonably too. Through this recipe I have also discovered how incredibly good the roasted mushrooms taste and how easy they are to prepare. I do not want to sauté them ever again! Roasted mushrooms forevah!
I would strongly suggest getting Yuzu Hot Sauce from Trader Joe’s for this recipe, but if you do decide to go for a substitute use mixture of Meyer lemon juice, zest and a few drops of hot sauce. But seriously, get that damn Yuzu Sauce, you’ll find plenty of use for it I’m sure!
- 2 lb (1 kg) mushrooms (*see the note)
- 3 Tbsp vegetable oil
- 2 Tbsp soy sauce
- 2 Tbsp olive oil
- 1 Tbsp toasted sesame oil
- 2 Tbsp Trader Joe's yuzu hot sauce (**see the note)
- 2 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 2 tsp Just Date Syrup, or other sweetener, such as agave syrup
- 1 Tbsp chopped cilantro
- Chives, minced, for garnish
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Trim the tough part of the stems off the mushrooms and then cut big mushrooms like shiitakes into quarters and segment clustered mushrooms like maitake and shimeji into clumps.
- Toss the mushrooms with 3 tablespoons of vegetable oil and 2 tablespoon of soy sauce. Use your hands to coat evenly.
- Spread the mushrooms out on your prepared baking sheet and bake until golden brown but not crisp (about 20 minutes).
- To make the marinade, whisk olive oil, yuzu sauce, rice vinegar, soy sauce and Just Date Syrup together in a small bowl.
- When the mushrooms are done, transfer them to a bowl and then toss them with the marinade and cilantro.
- Garnish with chives to serve.
** Can be replaced with a mixture of Meyer lemon juice, lemon zest and a few drops of hot sauce