This is a good trick for all mushrooms. Instead of sautéing them, I like to generously season them with oil, salt and pepper and let my oven do all the work. The water in the mushrooms evaporates and the mushrooms get intensely flavored and a bit chewier than if they were sautéed. YUM! I make these to top my salmon bahn mi sandwich.
- Cook Time
- Prep Time
- 4 ServingsServings
- 8 ounces shiitake mushrooms, stemmed
- 2 tablespoons toasted sesame oil
- Kosher salt and pepper
1. Place all of the ingredients in a mixing bowl and toss together. Transfer the mushrooms to a parchment-lined baking sheet and roast for about 20 minutes until fragrant and lightly golden brown on the edges.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Summer 2013 SUBSCRIBE NOW