Vietnamese-Style Roasted Shiitake Mushrooms Makes 2 Cups | Active Time: 15 Minutes | Total Time: 30 Minutes

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Vietnamese-Style Roasted Shiitake Mushrooms Makes 2 cups | Active Time: 15 minutes | Total Time: 30 minutes Step 1: Preparing Your Mise en Place 1 to 1 1/4 lb shiitake mushrooms, To start, first, remove the stems from the shiitake mushrooms and safe for another stems removed* use — like making Mushroom Stock. 1 clove garlic, minced Next, in a large bowl, combine together the remaining ingredients. Note: For this 1 tbsp minced shallot recipe we used this Fermented Fish-Less Fish Sauce recipe. Alternatively, you 1 Thai bird's eye chile, or 1/2 could also use this Fish-Less Fish Sauce jalapeño, minced 2 to 3 tbsp fresh lime juice, approx. Note: For a no-oil option, omit the sesame oil and add a tbsp of water instead. 1 lime 1 tbsp Fish-Less Fish Sauce Whisk the ingredients together and then add the mushrooms. Massage the 1 tsp soy sauce marinade into the mushrooms and then set aside to marinate. 1 tsp sweetener, such as palm or Allow the mushrooms to marinate for 15 to 30 minutes — tossing once or twice to brown sugar ensure all of the mushrooms are evenly coated in the sauce. 1/4 tsp white pepper 1 tbsp sesame oil* Step 2: Roasting the Mushrooms To roast the mushrooms, preheat the oven to 450°F (230°C). When ready, place the mushrooms onto a parchment-lined baking sheet and roast for 10 to 15 minutes, or until all of the excess liquid evaporated from the mushrooms and they begin to look a bit charred in spots. If needed, toss once or twice during roasting. Serve as a side, or use as part of a filling or stuffing. For example, these mushrooms add great flavor to these Edamame & Shiitake Gyozas. These mushrooms also go extremely well with this Vietnamese Grilled Tofu ..

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