Roasted Mushrooms and Shallots with Fresh Herbs
Provided by: Food&Wine
For this earthy spring side dish, Su-Mei Yu tosses warm roasted mushrooms and whole shallots with a refreshing combination of dill, mint and parsley. The mushrooms are thought to ease flu symptoms, while the shallots and herbs help with congestion and coughs.
- 2 1/2 tablespoon(s) Asian sesame oil
- 4 clove(s) garlic, minced
- 3 tablespoon(s) minced fresh ginger
- 1 1/2 tablespoon(s) low-sodium soy sauce
- 1 1/4 pound(s) mixed mushroomssuch as white, cremini and shiitakelarge caps quartered
- 10 small shallots, peeled
- 1/3 cup(s) chopped mint
- 1/3 cup(s) chopped parsley
- 1 tablespoon(s) chopped dill
- 1 tablespoon(s) roasted black sesame seeds
- 1. Preheat the oven to 400°. In a small bowl, combine 2 tablespoons of the sesame oil with the garlic, ginger and soy sauce. Spread the mushrooms on a baking sheet and drizzle with the garlicsesame oil mixture; toss to coat. Season with salt. Roast the mushrooms for about 30 minutes, until tender and glazed.
- 2. Meanwhile, on a second large rimmed baking sheet, drizzle the shallots with the remaining 1/2 tablespoon of sesame oil; toss to coat. Season with salt and roast for about 25 minutes, turning once, until golden brown and tender.
- 3. Scrape the roasted mushrooms and shallots into a serving bowl. Add the mint, parsley, dill and sesame seeds and toss to coat. Serve hot or warm.