vegan - Mixed Rstd Mushrooms in a Soy Vinaigrette

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Mixed Roasted Mushrooms in a Soy Vinaigrette

 

Recipe By :Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Soy Vinaigrette:

1/4 cup soy sauce

1/4 cup rice vinegar

2 tablespoons rice wine or dry sherry

2 garlic cloves -- minced

1 scallion -- white and tender green parts only, minced

1/4 cup toasted seame oil

Mushrooms:

2 pounds mixed mushrooms -- trimmed and sliced

1 scallion -- white and tender green parts only, finely

chopped, for garnish

 

Serves 4 to 6

If the increasing variety of mushrooms at your local produce stand tempts you to

expand your repertoire, this is a good recipe to try. I prefer roasting

mushrooms over sauteing them for the simple reason that the oven can handle

large quantities with ease. if you were to saute this quantity of mushrooms, you

would have to work in batches. With this recipe, you can put the mushrooms in

the oven and walk away.

 

Preheat the oven to 450F. Lightly oil a large shallow roasting or half sheet

pan.

 

To make the vinaigrette, combine the soy sauce, vinegar, rice wine, garlic, and

scallion in a large bowl. Whisk in the oil until completely emulsified.

 

Add the mushrooms to the vinaigrette and toss to coat. Transfer the mushrooms

and marinade to the pan and arrange the mushrooms in a shallow layer.

 

Roast for 20 to 30 minutes, until the mushrooms are browned and tender, stirring

or shaking the pan occasionally for even cooking.

 

Transfer the mushrooms to a serving bowl or platter. Serve warm or at room

temperature, garnished with the chopped scallion.

 

Soy-Roasted Shiitakes: Substitute all fresh shiitake mushrooms (caps only,

discard the stems) for the mixed mushrooms to create a dish that complements

most Asian menus.

 

 

 

Source:

" The Roasted Vegetable "

Copyright:

" 2002 Andrea Chesman "

 

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Per Serving (excluding unknown items): 16 Calories; trace Fat (1.4% calories

from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

1030mg Sodium. Exchanges: 1/2 Vegetable; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0