Miso roasted mushrooms

Jennifer Eubanks
Hillcrest Catering at The Plaza Room, Yuba City

This recipe could be a game-changer for people who don't care for chewy mushrooms. Brining in a saltwater solution before roasting helps keep mushrooms moist.

Ingredients

2 quarts cold water
2 tbsp. kosher salt
2 lb. mixed mushrooms, stems trimmed and cut into bite-sized pieces
4 cloves garlic, minced
2 tbsp. olive oil
2 tbsp. red miso paste
2 tbsp. lemon juice
1/2 tsp. red pepper flakes
1/2 cup chopped fresh flat leaf parsley

Directions

In a large container, stir salt into water until dissolved. Add mushrooms and let soak 20 to 40 minutes. Preheat oven to 350 degrees. In a large bowl, combine garlic, olive oil, miso paste, lemon juice and pepper flakes. Remove mushrooms from brine and pat dry. Place in bowl with miso mixture and toss to combine. Place mushrooms in a single layer on a sheet pan and bake for 30 to 40 minutes or until the moisture they have released has mostly evaporated. Toss hot mushrooms with parsley and serve.

Serves 4