Sesame Lime Roasted Mushrooms Food

GARLICKY OVEN ROASTED MUSHROOMS

Steps:

• Preheat oven to 400°F.
• Place MUSHROOMS in a mixing bowl with OLIVE OIL, GARLIC, CHIVES, SALT, and PEPPER. Toss gently to coat.
• Scatter mushrooms on a baking sheet and dust with GARLIC POWDER.
• Bake 10-12 minutes until browned and juicy. Serve warm.
• Once cooled, refrigerate roasted mushrooms in an airtight container up to 2 days. Reheat or enjoy chilled.

SESAME-LIME ROASTED MUSHROOMS

Steps:

• Preheat oven to 450 degrees.
• Place the mushrooms in a single layer on a rimmed baking sheet. Drizzle with olive oil to coat and season with salt and pepper. Transfer to oven and roast until edges are browned and crispy, the outer edges tender, and a knife inserted into the center has some resistance, about 20 minutes.
• Transfer mushrooms to a serving dish. Sprinkle with sesame seeds and parsley; serve with lime wedges.

SESAME ROASTED MUSHROOMS AND SCALLIONS

Steps:

• Combine everything down to mushrooms, then add mushrooms and scallions; toss to coat. Put in a sprayed roasting pan.
• Roast at 450 degrees, stirring once or twice, until browned, about 25 minutes.

ROASTED COD WITH SESAME MUSHROOMS

Steps:

• In a small saucepan, combine the smashed garlic cloves and the milk and simmer over low heat until the garlic is softened, about 20 minutes.
• Strain, reserving the milk. Using a food processor, puree the softened garlic; with the machine on, add the milk in a slow stream. Season with salt.
• Preheat the oven to 400°. In a medium skillet, heat the sesame oil over medium heat. Add the chopped garlic, the scallions and ginger and cook, stirring, until fragrant, about 2 minutes.
• Stir in the mushrooms, cook for 3 minutes; add the soy sauce and cook for 2 minutes more.
• Fill a deep, medium skillet with enough water to reach a depth of 2 inches, bring to a boil and season with salt.
• Add the bok choy and cook for 1 minute. Drain in a colander and run under cold water.
• Butter an 8-inch square baking dish. Season the cod with salt and place in the baking dish. Bake until opaque and easily flaked with a fork, about 8 minutes.
• Transfer each fillet to a plate and top with the garlic puree. Serve with the bok choy, lime wedges and reserved mushrooms.

SAUTEED MUSHROOMS WITH SESAME AND GINGER

Steps:

• Heat 1 tbls. of the peanut oil in a 12" skillet over medium high heat until they shimmer. Add the mushrooms and cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes.Increase the heat to high and cook, stirring occasionally, until the liquid has evaporated, about 8 minutes longer. Add the remaining peanut oil, reduce the heat to medium and continue to cook, stirring once every minute, until the mushrooms are dark brown, about 8 more minutes.
• Add the sesame seeds and ginger and cook, stirring constantly, until the ginger is fragrant, about 30 seconds. Add the rice vinegar, sugar and soy sauce and cook, stirring constantly, until the liquid has evaporated, about 30 seconds. Remove from the heat and stir in the sesame oil. Move to a serving dish, sprinkle with the scallions, and serve. Enjoy!