By Joe Yonan
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.
Ingredients
- 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
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Step 1
In a large bowl, whisk together the soy sauce, oil, honey, smoked paprika, bay leaves and garlic until combined.
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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.
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Step 3
Position a rack in the middle of the oven and preheat to 425 degrees. Line a large sheet pan with parchment paper.
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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.
https://www.washingtonpost.com/recipes/roasted-mushrooms-glazed-soy-honey/