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Roasted Soy Butter Mushrooms
- 1 tsp vegetable oil
- 2 T sake
- 1 T soy sauce
- 2 T butter, melted
- 4 oz. mixed mushrooms, such as shiitake, cremini, enoki, button; if the mushrooms are large, slice or coarsely chop them
- a few very thin slices of onion
- a squeeze of lemon before serving (about 1 tsp)
Heat the oven to 425°. For 4 oz of mushrooms, create a foil pouch by folding a 24-by-12-inch piece of foil in half to make a 12-inch square. Press the 12″ square foil into a small bowl. Dab on the vegetable oil to coat the bottom of the pouch. To double or triple the recipe, make a total of 2 or 3 pouches, or you can lightly grease a 9″x13″ baking pan to hold your mushroom mixture.
Whisk together the sake, soy sauce and butter until smooth. Add the mushrooms and onion and toss to combine. Transfer the mushroom mixture to the foil pouch. Fold the edges of the foil to close completely and twist at the top to seal. If you are doubling or tripling the recipe, place the mushroom mixture into the greased baking pan, and then cover tightly with aluminum foil.
Place the pouches on a baking sheet and roast for 30 minutes. If you’re using a baking pan, place the covered pan in the oven roast for 30 minutes.
Carefully open the packet (it will be steamy hot), drizzle the lemon over, give it all a toss, and serve immediately.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.
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