EatingWell for a Healthy Heart Cookbook (2008)
Roasting brings out the natural sweetness of mushrooms. Here they are paired with full-flavored sesame oil, ginger, garlic and scallions. Using a variety of mixed mushrooms makes this dish special (and delicious). Serve with Ginger-Steamed Fish with Troy's Hana-Style Sauce and rice noodles.
6 servings, about 2/3 cup each
Active Time: 20 minutes |
Total Time: 45 minutes
2 tablespoons toasted sesame oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
4 teaspoons rice vinegar
1/2 teaspoon freshly ground pepper
1 1/2 pounds mixed mushrooms, such as shiitake (stemmed), oyster and white, thickly sliced
2 bunches scallions, cut into 2-inch pieces
1 tablespoon toasted sesame seeds, (see Tip)
Preheat oven to 450°F.
Combine oil, soy sauce, ginger, garlic, vinegar and pepper in a large bowl. Add mushrooms and scallions and toss to coat. Transfer to a roasting pan.
Roast, stirring once or twice, until browned and cooked through, about 25 minutes. Sprinkle with sesame seeds.
Per serving :
6 g Fat;
1 g Sat;
2 g Mono;
0 mg Cholesterol;
12 g Carbohydrates;
5 g Protein;
4 g Fiber;
205 mg Sodium;
606 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1 fat
Tips & Notes
Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add seeds and stir constantly, until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.