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This post was originally published on Aug. 22, 2015.
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.
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.
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
Sweet and Sour Ginger Roasted Mushrooms
- 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
- 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.
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