Roasted Mushrooms and Shallots with Fresh Herbs

By DreiFromBK

Ingredients

• 2 1/2 tablespoons Asian sesame oil
• 4 garlic cloves, minced
• 3 tablespoons minced fresh ginger
• 1 1/2 tablespoons low-sodium soy sauce
• 1 1/4 pounds mixed mushrooms—such as white, cremini and shiitake—large caps quartered
• Salt
• 10 small shallots, peeled
• 1/3 cup chopped mint
• 1/3 cup chopped parsley
• 1 tablespoon chopped dill
• 1 tablespoon roasted black sesame seeds

Preparation

Step 1

Preheat the oven to 400°. In a small bowl, combine 2 tablespoons of the sesame oil with the garlic, ginger and soy sauce. Spread the mushrooms on a baking sheet and drizzle with the garlic–sesame oil mixture; toss to coat. Season with salt. Roast the mushrooms for about 30 minutes, until tender and glazed.

Meanwhile, on a second large rimmed baking sheet, drizzle the shallots with the remaining 1/2 tablespoon of sesame oil; toss to coat. Season with salt and roast for about 25 minutes, turning once, until golden brown and tender.

Scrape the roasted mushrooms and shallots into a serving bowl. Add the mint, parsley, dill and sesame seeds and toss to coat. Serve hot or warm.