I have a love-hate relationship with mushrooms. When cooked right I think they’re meaty and flavorful, but after eating too many of their soggy, slimy counterparts I put them in the ‘things I don’t cook or eat often’ category and left them there. Eating a heavily plant-based diet, I’m always looking for techniques and ingredients that make meals feel heartier, especially during the winter months. Sick of tofu and beans, I decided to give mushrooms another chance, and I’m glad I did.
Knowing I wanted a meaty, crisp texture and lots of flavor, I opted to roast my mushrooms. “When in doubt, roast,” I always say. I have never met a roasted vegetable I didn’t like, and love the caramelized flavor the high heat of the oven gives. By tossing the mushrooms in the glaze and then roasting them at a high temperature, they absorb all the flavor of the glaze and become meaty and crisp in the oven.
This mushroom cooking method could be used with all sorts of cuisines. A Mexican style glaze for mushroom tacos or an Italian style glaze for a mushroom pasta dish would be delicious. I chose to serve the mushrooms over earthy buckwheat soba noodles with broccolini and kale. The hearty elements of the dish come together with a sweet, sour, salty and slightly spicy sauce, the perfect combination this time of year. Here’s to giving mushrooms a chance :)
roasted teriyaki mushrooms and broccolini soba noodles
Notes: Mushrooms are little sponges that soak up any liquid you put them in. I prefer to wash them with a dry towel instead of running them under water. This way they absorb whatever sauce or glaze is poured over them and aren’t waterlogged. Same goes for oil; if you are cooking mushrooms in a skillet, cook them in a dry skillet for a few minutes first and then add oil if needed. This will make them hold their shape more and not become soggy.
3 8 oz containers of button mushrooms
1 tbs high heat oil
1 tbs rice wine vinegar
2 tbs honey
2 tbs tamari (gluten free soy sauce) or soy sauce
1 tsp grated ginger
soba noodles & vegetables:
1 package of gluten free buckwheat soba noodles
1 tbs olive oil
2 cloves garlic, minced
½ shallot, diced
2 bunches broccolini, ends cut off and if the stems are thick cut them in half lengthwise
5 stalks kale, cut into shreds
sauce for soba noodles:
¼ cup tamari (gluten free soy sauce) or soy sauce
2 tablespoons olive oil
Juice of 1 lemon
1 tablespoon toasted sesame oil
1 tablespoon honey
1 teaspoon sriracha
1 tsp grated ginger
green onions, chopped
hot peppers, chopped
Preheat oven to 425 and line a baking sheet with parchment paper. Pop stems off the mushrooms, wipe any dirt with a paper towel, cut each mushroom in half, and place them in a large bowl. Whisk together the mushroom glaze ingredients. Pour the glaze over the mushrooms in a bowl and mix until all the mushrooms are evenly coated. Pour the mushrooms onto the parchment lined baking sheet and place them in the preheated oven for 15 minutes. Remove and toss so they cook evenly. Roast for another 15 minutes.
Meanwhile, cook soba noodles to package directions and heat a large skillet with 1 tbs olive oil over medium heat. Add minced garlic and diced shallot and cook for 1 minute. Add broccolini, kale, and salt and pepper to taste, and cook until just tender, about 5 minutes.
While vegetables and noodles are cooking, whisk together the soba noodle sauce ingredients in a bowl.
Add cooked noodles to the pan of broccolini and kale, add the sauce, and stir until all the vegetables and noodles are evenly coated in sauce.
Place a portion of noodles and vegetables into bowls and top them with the roasted mushroom. Garnish with sesame seeds, hot peppers, and green onions.