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)
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.
Preheat oven to 450°F.
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.
Roast, stirring once or twice, until browned and cooked through, about 25 minutes. Sprinkle with sesame seeds.
- per Serving
- 6 servings
- about 2/3 cup each
- % Cal. from Fat
- Fat. Total