Sweet and Sour Ginger Roasted Mushrooms
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.
- 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)
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.