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.
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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! :)
- 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)
- Heat the oven to 400 degrees F.
- Whisk rice vinegar, soy sauce, ginger, honey and oil together in a bowl.
- Add the chili pepper and the mushrooms, stir around a few times to coat everything, then let the mix sit for 10 minutes.
- Spread the mushrooms out on a baking sheet and roast until tender (about 10 minutes).
- 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.