(Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) This super simple treatment for mushrooms marinates them in soy, honey and more flavorful ingredients to pack them with deep umami and give them a slick glaze. Serve as part of a grain bowl, on […]
Click here to view original web page at www.washingtonpost.com
This super simple treatment for mushrooms marinates them in soy, honey and more flavorful ingredients to pack them with deep umami and give them a slick glaze. Serve as part of a grain bowl, on salads or in sandwiches.
Make ahead: The mushrooms need to be marinated for at least 1 hour and up to overnight before cooking.
Storage: Refrigerate for up to 4 days. Freezing is not recommended.
Adapted from “Polish’d” by Michal Korkosz (The Experiment, 2023).
Story continues below advertisement
Advertisement
Ingredients
measuring cup
Servings: 4
- 1/4 cup low-sodium soy sauce or tamari
- 2 tablespoons sunflower or other neutral vegetable oil
- 2 tablespoons honey
- 1 teaspoon Spanish smoked paprika (pimenton)
- 3 bay leaves
- 2 garlic cloves, finely grated or pressed
- 1 pound oyster mushrooms, trimmed
Directions
Time Icon Active: 5 mins| Total: 30 mins, plus 1 hour for marinating
Step 1
In a large bowl, whisk together the soy sauce, oil, honey, smoked paprika, bay leaves and garlic until combined.
Step 2
Tear or cut the mushrooms in half lengthwise if they’re very large, or otherwise into large bite-size pieces. Add them to the marinade, stir to coat and cover the bowl with a wide plate. Marinate at room temperature for at least 1 hour, or refrigerate for up to to 12 hours.
Step 3
Position a rack in the middle of the oven and preheat to 425 degrees. Line a large sheet pan with parchment paper.
Step 4
Pour the mushrooms and marinade onto the sheet pan. Roast for 20 to 25 minutes, or until the liquid bubbles and reduces to a glaze and the mushrooms are deeply brown and almost charred on the edges. Pick out and discard the bay leaves. Serve warm or at room temperature.
Substitutions
No oyster mushrooms? >> Use fresh shiitake caps (discard the stems or save for Scrappy Vegetable Stock), cremini or any other favorite fungi, which may change the cooking time. Gluten-free? >> Use tamari instead of soy sauce. Honey >> agave nectar.
Story continues below advertisement
Advertisement
Nutritional Facts
Per serving (heaping 1/3 cup)
Calories
117
Fat
6 g
Saturated Fat
1 g
Carbohydrates
15 g
Sodium
368 mg
Cholesterol
0 mg
Protein
5 g
Fiber
3 g
Sugar
9 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Polish’d” by Michal Korkosz (The Experiment, 2023).
Tested by Joe Yonan.
Published January 28, 2024
Ratings
Did you make it? Rate and review it!
No rating
Your rating
