Roasted Mushrooms Glazed in Soy and Honey

• servings: 4 servings
• active time: 25 minutes
• total time: 30 minutes

Ingredients

1/4 cup low-sodium soy sauce or tamari

2 tablespoons sunflower or other neutral vegetable oil

2 tablespoon honey

1 teaspoon Spanish smoked paprika (pimenton)

3 bay leaves

2 garlic cloves, finely grated or pressed

1 pound oyster mushrooms, trimmed

Directions

Step 1

In a large bowl, whisk together the soy sauce, oil, honey, smoked paprika, bay leaves and garlic until combined.

Step 2

Tear or cut the mushrooms in half lengthwise if they’re very large, or otherwise into large bite-size pieces. Add them to the marinade, stir to coat and cover the bowl with a wide plate. Marinate at room temperature for at least 1 hour, or refrigerate for up to 12 hours.

Step 3

Position a rack in the middle of the oven and preheat to 425 degrees. Line a large sheet pan with parchment paper.

Step 4

Pour the mushrooms and marinade onto the sheet pan. Roast for 20 to 25 minutes, or until the liquid bubbles and reduces to a glaze and the mushrooms are deeply brown and almost charred on the edges. Pick out and discard the bay leaves. Serve warm or at room temperature.

Notes

Substitutions

No oyster mushrooms? >> Use fresh shiitake caps (discard the stems or save for Scrappy Vegetable Broth), cremini or any other favorite fungi, which may change the cooking time. Gluten-free? >> Use tamari instead of soy sauce. Honey >> agave.

Nutrition

• Serving Size: Per serving (heaping 1/3
• Calories: 117
• Total Fat: 6 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 368 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 3 g
• Total Sugars: 9 g
• Protein: 5 g