Roasted Mushrooms In Yuzu Marinade

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!


Roasted Mushrooms In Yuzu Marinade
 
Author:
Recipe type: Appetizer
Ingredients
For roasted mushrooms:
  • 2 lb (1 kg) mushrooms (*see the note)
  • 3 Tbsp vegetable oil
  • 2 Tbsp soy sauce
For marinade:
  • 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
Instructions
  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. 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.
  3. Toss the mushrooms with 3 tablespoons of vegetable oil and 2 tablespoon of soy sauce. Use your hands to coat evenly.
  4. Spread the mushrooms out on your prepared baking sheet and bake until golden brown but not crisp (about 20 minutes).
  5. To make the marinade, whisk olive oil, yuzu sauce, rice vinegar, soy sauce and Just Date Syrup together in a small bowl.
  6. When the mushrooms are done, transfer them to a bowl and then toss them with the marinade and cilantro.
  7. Garnish with chives to serve.
Notes
* I usually use a mix of shiitake, bunapi, maitake, beech, brown clamshell, Trumpet Royal and might throw in a handful of sliced crimini
** Can be replaced with a mixture of Meyer lemon juice, lemon zest and a few drops of hot sauce

 

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2 comments

    • Urban Kitchen Affair says:

      Oh, I am so happy this recipe resonates with someone! I’m telling you, roasting mushrooms is so simple, yet gives you so much flexibility to experiment with; it was truly a discovery of the year for me 🙂 Thank you for your comment and Happy New Year to you, Albert!🙂

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