Sweet and Sour Ginger Roasted Mushrooms

If you are as much a fan of the intense flavors of sweet and sour Asian dishes as I am then you’ll love these mushrooms. They are sweet, sour, ginger-y, and slightly spicy and make a fantastic appetizer.

Sweet and Sour Ginger Roasted Mushrooms

To license this image please contact me at nicole@thespicetrain.com.

Here’s how it works: you marinate oyster, beech and shiitake mushrooms (along with a smidgeon of sliced chili pepper) in a mix of rice vinegar, soy sauce, honey and ginger and then roast them until they are nicely tender. Before serving be sure to sprinkle a bit of fresh green onion on to contrast the intense sweet and sour flavors. Bon appetit! :)

Sweet and Sour Ginger Roasted Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 4
Ingredients:
  • 3 tablespoons rice vinegar
  • 1½ tablespoons soy sauce
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon honey
  • 1 teaspoon vegetable oil
  • 1 teaspoon thinly sliced fresh chili pepper
  • 4 ounces shiitake mushrooms, stems removed and caps cut in half
  • 4 ounces Beech mushrooms, stems trimmed
  • 4 ounces oyster mushrooms, stems trimmed
  • 1 green onion, thinly sliced (don't skip, it's not just for garnish, it's required to contrast the sweet and sour flavors of the mushrooms)
Instructions:
  1. Heat the oven to 400 degrees F.
  2. Whisk rice vinegar, soy sauce, ginger, honey and oil together in a bowl.
  3. Add the chili pepper and the mushrooms, stir around a few times to coat everything, then let the mix sit for 10 minutes.
  4. Spread the mushrooms out on a baking sheet and roast until tender (about 10 minutes).
  5. Sprinkle with green onion slices and serve.

Food Photography and Styling: I used a wooden placemat that I bought years ago from Target as the surface in this shot. I don’t know why I don’t use it more often, it’s a good prop actually, the color is nicely muted and the mosaic pattern looks nicely interesting. The backdrop is a brown cork tile (another prop I should use more often…). Because I wanted to bring out the nice shiny glaze on the mushrooms I lit this photo from the back using my strobe.
 
Nikon D600, 105mm, f/6.3, 1/125 sec., ISO 50. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.

20 comments

  1. Maggie says:

    What a interesting recipe! Love mushrooms but it never occurred to me to use such a Asian style flavor combination with them. Really like the decorations on the top!

  2. Louise | Cygnet Kitchen says:

    Great shot, I love your photography Nicole! Fantastic asian flavours, perfect with earthiness of the mushrooms.
    p.s I really want to invest in a good artificial light setup (preferably not too expensive). It would need to be available in the UK. I was going to ask you, have you ever used a Lowel Ego Light? Do you know if they are any good?

  3. Ruby says:

    I am not a huge mushroom fan but I think I would definitely be converted with this dish. Beautiful photos and gorgeous recipe. Love your site. x

  4. Bam's Kitchen says:

    What a fun idea for a dish, Almost like Suan la tang- hot and sour soup with rice vinegar instead of Chinese black vinegar. Love the look you achieved with your artificial lighting. Just stunning! Wishing you a super weekend!

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