Ingredients
- 1 pound Japanese mushrooms (shiitake, maitake, shimeji, eryngi, etc)
- 2 tablespoons olive oil
- 1 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon yuzu juice
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1/4 teaspoon yuzu kosho
- 1/4 teaspoon salt
- Chives for garnish
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment paper for easy cleanup.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 2 tablespoons of olive oil and 1 tablespoon of soy sauce to coat evenly. Spread the mushrooms out on your prepared baking sheet and bake until golden brown but not crisp (about 10-15 minutes).To make the marinade, whisk 2 tablespoons of olive oil, the yuzu juice, rice vinegar, honey, yuzu kosho and salt together in a small bowl.When the mushrooms are done, transfer them to a bowl and then toss them with the marinade. Garnish with chives to serve.ncG1vNJzZmivp6x7sa7SZ6arn1%2BbvLCwjqucnKGgmsBwxdSzrGalkae2r63TnptmopGlrq%2Bx0p5kpq2jnb%2Bwu8ysZg%3D%3D