roasted mushrooms and shallots

Name: Roasted Mushrooms and Shallots
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 2 1/2 tablespoon(s) asian sesame oil; 4 - garlic, minced; 3 tablespoon(s) minced fresh ginger; 1 1/2 tablespoon(s) low-sodium soy sauce; 1 1/4 pound(s) mixed mushrooms, such as white cremini and shiitake, with large caps quartered; - salt; 10 - shallots, peeled; 1/3 cup(s) chopped parsley; 2 tablespoon(s) chopped cilantro; 1 tablespoon(s) roasted black sesame seeds

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

This recipe is best made in the fall or winter as it requires the oven be used at a high temperature. It's a sure hit if you have a mushroom lover around. Feel free to change the herbs to your own best liking to make this your own recipe.

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yield 4 -6

prep time 20 Min

cook time 30 Min

method Roast

Ingredients For roasted mushrooms and shallots

2 1/2 Tbsp

asian sesame oil
4

garlic, minced
3 Tbsp

minced fresh ginger
1 1/2 Tbsp

low-sodium soy sauce
1 1/4 lb

mixed mushrooms, such as white cremini and shiitake, with large caps quartered
salt
10

shallots, peeled
1/3 c

chopped parsley
2 Tbsp

chopped cilantro
1 Tbsp

roasted black sesame seeds

How To Make roasted mushrooms and shallots

1
Preheat the oven to 400 degrees F. 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 garlic–sesame oil mixture; toss to coat. Season with salt. Roast the mushrooms for about 30 minutes, until tender and glazed.

2
Spread the mushrooms on a baking sheet and drizzle with the garlic–sesame oil mixture; toss to coat. Season with salt. Roast the mushrooms for about 30 minutes, until tender and glazed.
3
Meanwhile, on a second large rimmed baking sheet, drizzle the shallots with the remaining 1/2 tablespoon of sesame oil; toss to coat. Season with salt and roast for about 25 minutes, turning once, until golden brown and tender.
4
Scrape the roasted mushrooms and shallots into a serving bowl. Add the remaining herbs and sesame seeds and toss to coat.
5
Serve hot or warm.
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