BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 13 2011

Roasted Mushrooms and Shallots with Fresh Herbs

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2 1/2 tablespoon(s) Asian sesame oil
4 clove(s) garlic, minced
3 tablespoon(s) minced fresh ginger
1 1/2 tablespoon(s) low-sodium soy sauce
1 1/4 pound(s) mixed mushrooms, such as white cremini and shiitake, with large caps quartered
10 small shallots, peeled
1/3 cup(s) chopped mint
1/3 cup(s) chopped parsley
1 tablespoon(s) chopped dill
1 tablespoon(s) roasted black sesame seeds

Preheat the oven to 400 degrees F. In a small bowl, combine 2 tablespoons of the sesame oil with the garlic, ginger, and soy sauce. Spread the mushrooms on a baking sheet and drizzle with the garlic sesame oil mixture; toss to coat. Season with salt. Roast the mushrooms for about 30 minutes, until tender and glazed.

Meanwhile, on a second large rimmed baking sheet, drizzle the shallots with the remaining 1/2 tablespoon of sesame oil; toss to coat. Season with salt and roast for about 25 minutes, turning once, until golden brown and tender.

Scrape the roasted mushrooms and shallots into a serving bowl. Add the mint, parsley, dill, and sesame seeds and toss to coat. Serve hot or warm.