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If you are a fan of the intense flavors of sweet and sour Asian dishes you’ll love these mushrooms. They are sweet, sour, ginger-y, slightly spicy and make a fantastic appetizer.
This post was originally published on Aug. 22, 2015.
How to make this recipe step by step:
Step 1. Remove the stems from 12 ounces of mushrooms* and cut all the mushroom caps roughly in half.
*RECIPE NOTE: You can use any combination of oyster, shiitake and beech mushrooms for this recipe.
Step 2. Make the marinade. In a bowl whisk together:
- 3 tablespoons rice vinegar
- 1.5 tablespoons soy sauce
- 1 teaspoon freshly grated ginger
- 1 tablespoon honey
- 1 teaspoon vegetable oil
- 1 teaspoon thinly sliced fresh chili pepper
Step 3. Pour the marinade over the mushrooms, mix everything around a few times to get all the mushrooms coated, then let them sit for 10 minutes. Heat the oven to 400 degrees F.
Step 4. Drain the mushrooms and discard the marinade. Transfer the mushrooms to a baking sheet and roast until tender (15 to 20 minutes).
Step 5. To serve, sprinkle 1 fresh green onion (sliced thinly) on the mushrooms.
More Asian-inspired recipes:
- Spicy Edamame
- Asian Noodle Salad
- Stir Fry Sauce
- Thai Chicken Curry
- Cold Sesame Noodles
- Fried Coconut Rice with Shrimp
- Asian Meatballs
- Ginger Lime Cilantro Chicken Wings
- Hot and Sour Soup
- Chicken Noodle Stir Fry
- Sesame Tofu
- Spicy Coconut Shrimp Soup
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Sweet and Sour Ginger Roasted Mushrooms
Ingredients:
- 3 tablespoons rice vinegar
- 1.5 tablespoons soy sauce
- 1 teaspoon freshly grated ginger
- 1 tablespoon honey
- 1 teaspoon vegetable oil
- 1 teaspoon thinly sliced fresh chili pepper
- 12 ounces mushrooms, (any combination of shiitake, oyster and beech)
- 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:
- Cut the stems off of the mushrooms and cut the mushroom caps roughly in half.
- Whisk rice vinegar, soy sauce, ginger, honey, oil and chili pepper together in a bowl.
- Pour the marinade over the mushrooms, stir around a few times to coat everything, then let the mix sit for 10 minutes.
- Heat the oven to 400 degrees F.
- Drain the mushrooms, then spread them out on a baking sheet and roast until tender (15-20 minutes).
- Sprinkle with green onion slices and serve.
Nutrition
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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!
Thank you so much, Bobbi! A great weekend to you as well. :)
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
That is lovely to hear, thank you, Ruby! :)
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?
Hey Louise, yes, I have used a Lowel Ego once. I bought it for my book because I wanted to show setups for a strobe, a Lowel Ego and natural light. Strobes are certainly better but the Lowel Ego did surprisingly well. I took the salami photo with it, which you can see on this page here: http://thespicetrain.com/food-photography-behind-the-scenes-bright-food-dark-shadows/
Thanks Nicole, I would love a strobe, not sure my budget will stretch that far at the moment. I guess I need to decide whether to wait until I have a bit more cash or make do with the Ego for the moment…decisions, decisions! I need to get your book so I can compare the set-ups.
Yeah, a good strobe will unfortunately not be cheap. :(
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!
Thank you, Maggie! It’s an unusual dish but I really like the flavors. :)
your photography never ceases to blow me away! I love the lighting….and those mushrooms sound DELICIOUS!
What a wonderful compliment, thank you so much, Noha! :)
Love anything Asian related.. I can never get enough of all the delicious flavours. These mushrooms look great and I can so see myself making the recipe for my vegetarian family.
Thank you, Thalia! Asian cuisine is one of my favorites, too. :)
I’m a huge fan of mushrooms….love this dish!
Thank you, Marla! :)
I have a buncha mushrooms hanging out in my fridge, just waiting to be turned into this! :) looks absolutely delicious Nicole.
Thanks so much, Amanda! It is a tasty dish indeed. :)
Nicole, these mushrooms sound wonderfully delicious! The lighting in your photo is gorgeous. Love that surface too!
Thank you, Mary Ann! I need to use that surface more often, I really like it too. :)