Ginger roasted mushrooms
Chef
Steve Pexton
Hospital
UNC Rex Healthcare
Cook time
20 minutes
Yield
20 servings
Recipe type
Plant-based
Award
Finalist
ingredients
Ingredients
6 tablespoons soy sauce
3 tablespoons sugar
3 tablespoons rice vinegar
1 1/4 teaspoons minced garlic
1 1/4 teaspoons minced ginger
1 1/2 teaspoons thinly sliced scallion
2 pounds small button mushrooms, cleaned and halved
3 tablespoons sugar
3 tablespoons rice vinegar
1 1/4 teaspoons minced garlic
1 1/4 teaspoons minced ginger
1 1/2 teaspoons thinly sliced scallion
2 pounds small button mushrooms, cleaned and halved
preparation
Instructions
1. In a Ziploc bag, add all ingredients and marinate for 1 hour.
2. Roast the mushrooms in a 400°F oven for 15 minutes; reserve the juice for tare.
3. Hold mushrooms warm for service.
2. Roast the mushrooms in a 400°F oven for 15 minutes; reserve the juice for tare.
3. Hold mushrooms warm for service.
Notes
Use these to add extra flavor to coconut zucchini noodles with BBQ tofu.
