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Sesame Roasted Mushrooms & Scallions
Sesame Roasted Mushrooms & Scallions
1 Review
From: EatingWell Magazine, January/February 2007
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.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 2 tablespoons toasted sesame oil
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 4 teaspoons rice vinegar
- ½ teaspoon freshly ground pepper
- 1½ 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)
Preparation
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Active
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Ready In
- 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.
- 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.
- People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
- Serving size: about ⅔ cup
- Per serving: 106 calories; 6 g fat(1 g sat); 4 g fiber; 12 g carbohydrates; 5 g protein; 56 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 427 IU vitamin A; 8 mg vitamin C; 51 mg calcium; 2 mg iron; 200 mg sodium; 550 mg potassium
- Carbohydrate Servings: 1
- Exchanges: 2 vegetable, 1 fat
Reviews 1
August 27, 2012
By: EatingWell User
Family LOVED this---only thing I'd change for next time is the pepper--you don't need a 1/2 teaspoon. A pinch would due.
Pros: Quick and yummy
