Washington
Roasted Mushrooms Glazed in Soy and Honey
This super simple treatment for mushrooms marinates them in soy, honey and more flavorful ingredients to pack them with deep umami and give them a slick glaze. Serve as part of a grain bowl, on salads or in sandwiches.
Make ahead: The mushrooms need to be marinated for at least 1 hour and up to overnight before cooking.
Storage: Refrigerate for up to 4 days. Freezing is not recommended.
In a large bowl, whisk together the soy sauce, oil, honey, smoked paprika, bay leaves and garlic until combined.
Tear or cut the mushrooms in half lengthwise if they’re very large, or otherwise into large bite-size pieces. Add them to the marinade, stir to coat and cover the bowl with a wide plate. Marinate at room temperature for at least 1 hour, or refrigerate for up to to 12 hours.
Position a rack in the middle of the oven and preheat to 425 degrees. Line a large sheet pan with parchment paper.
Pour the mushrooms and marinade onto the sheet pan. Roast for 20 to 25 minutes, or until the liquid bubbles and reduces to a glaze and the mushrooms are deeply brown and almost charred on the edges. Pick out and discard the bay leaves. Serve warm or at room temperature.
No oyster mushrooms? >> Use fresh shiitake caps (discard the stems or save for Scrappy Vegetable Stock), cremini or any other favorite fungi, which may change the cooking time. Gluten-free? >> Use tamari instead of soy sauce. Honey >> agave nectar.Ingredients
Directions
Active:
5 mins|
Total: 30 mins, plus 1 hour for marinating
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Substitutions
