This super simple mushroom processing method marinates mushrooms in soy, honey, and other flavorful ingredients to pack a deep flavor and give them a smooth sheen. Enjoy as part of a grain bowl, on a salad, or in a sandwich.
Get ahead: Mushrooms should be marinated for at least an hour and up to overnight before cooking.
storage: Can be stored in the refrigerator for 4 days. Freezing is not recommended.
material
direction
Active: 5 minutes
|Total: 30 minutesplus 1 hour to marinate.
step 1
In a large bowl, combine soy sauce, oil, honey, smoked paprika, bay leaf, and garlic.
Step 2
If the mushrooms are very large, split them in half lengthwise, otherwise cut them into large bite-sized pieces. Add them to the marinade, mix and cover the bowl with a wide plate. Marinate at room temperature for at least 1 hour or in the refrigerator for up to 12 hours.
Step 3
Place a rack in the center of the oven and preheat to 425 degrees. Line a large sheet pan with parchment paper.
Step 4
Pour the mushrooms and marinade onto a baking sheet. Roast for 20 to 25 minutes, or until the liquid is bubbling to a glaze and the mushrooms are deep brown and almost charred on the edges. Serve warm or at room temperature.
replacement
No oyster mushrooms? >> Use fresh shiitake caps (discard the stems or save them for vegetable stock), cremini, or any other fungi you like. Cooking times may vary. Gluten free? >> Use tamari instead of soy sauce. Honey>>Agave nectar.