Roasted Mushrooms and Shallots With Fresh Herbs |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Thai recipe from Food and Wine Magazine, March 2010. Recipe by Su-Mei Yu. Enjoy! Ingredients:
2 1/2 tablespoons sesame oil |
4 garlic cloves, minced |
3 tablespoons fresh ginger, minced |
1 1/2 tablespoons low sodium soy sauce |
1 1/4 lbs mixed mushrooms, such as white cermini and shitaki, quartered |
salt, to taste |
10 small shallots, peeled |
1/3 cup mint, chopped |
1/3 cup parsley, chopped |
1 tablespoon dill, chopped |
1 tablespoon black sesame seed, roasted |
Directions:
1. Preheat oven to 400 degrees.
2. In small bowl, combine 2 tablespoons of the oil with the garlic, ginger, and soy sauce.
3. Spread mushrooms out on baking sheet and drizzle with the oil mixture and season with salt.
4. Roast for about 30 minutes.
5. Meanwhile, on a second baking sheet drizzle the shallots with the remaining oil, tossing to coat and seasoning with salt.
6. Roast about 25 minutes, turning once.
7. Scrape the vegetables into a serving bowl and add the herbs and sesame seeds, tossing to coat.
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