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.

Makes 6 servings, about 2/3 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

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)

1. Preheat oven to 450°F.
2. 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.
3. Roast, stirring once or twice, until browned and cooked through, about 25 minutes. Sprinkle with sesame seeds.

NUTRITION INFORMATION: Per serving: 109 calories; 6 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 12 g carbohydrate; 5 g protein; 4 g fiber; 205 mg sodium; 606 mg potassium.
Nutrition bonus: Iron (25% daily value), Potassium (17% dv), Vitamin C (15% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1 fat

TIP: 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.