Soy Sriracha Roasted Mushrooms

Soy sauce and sriracha marinated roasted mushrooms for a savory bite.  Easy to make and addictive.

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Welcome to 2014! Have you resolved to eat more veggies?

The common theme I'm seeing among a wide variety of eating styles, from vegan to Paleo, is this:  eat more vegetables.  The best way to eat more vegetables is to have them in your kitchen. A terrific way to get vegetables into your kitchen--while supporting your local community--is to find a Community Supported Agriculture (CSA) farm share near you.  On the left side bar you'll see a Local Harvest gadget.  If you're in the US, you can type in your zip code and see what's available in your area.  If you live in the Seattle area, you can buy direct from local farmers via Farmstr.  Check out Farmstr here.

I always want to eat more veggies, so I've got another awesome veggie appetizer for you.  This one came about as a happy accident.  Like Liz, I attempt to maintain a well-stocked Asian pantry.
Key word:  attempt.

I was at the grocery store, swinging by the fancy cheese section looking for magical markdown stickers when I tried a sample of teriyaki marinated mushrooms (my eyes are starting to read 'magical mushrooms' right now, and while these tasted magically delicious, they are not that kind of mushrooms).  Those teriyaki mushrooms tasted so delicious I resolved to make them at home right away.  My spouse and I are the ones who enjoy mushrooms in our house, so I figured I'd branch out from our Skillet Mushroom Dip for Two and have another easy, eat it hot or warm or room temperature make ahead mushroom recipe in my repertoire.

I consulted this week's library loan cookbook, All About Roasting: A New Approach to a Classic Art (Amazon affiliate link), and adapted Molly Steven's roasted mushroom recipe.  I intended to splash in some teriyaki sauce after the mushrooms were done, but as you can see from the title that didn't happen.

I forgot that I'd used up all the teriyaki sauce in this meal.  Oops!  Well-stocked Asian pantry fail.  Instead I grabbed the sriracha and the soy sauce and made a delightfully zingy marinade.

This is easy.  This is fast.  This is a make ahead.  This is an awesome veggie app!  To find more awesome veggie apps and snacks, check out my Pinterest board. For other recipe ideas using mushrooms, please see my Mushroom Recipes Collection, part of the Visual Recipe Index by Ingredient. Want to know How to Use This Blog? Click here.
NOTE:  I created this recipe to be gluten free through my choice of ingredients. Check labels to confirm that your products are also gluten free. Good sources for determining that your products are gluten free can be found here:

http://knowgluten.me/2012/03/31/other-names-for-gluten/

http://glutenfreedoctor.com/gluten-free/

http://www.celiac.com/categories/Safe-Gluten%252dFree-Food-List-%7B47%7D-Unsafe-Foods-%26amp%3B-Ingredients/

Soy Sriracha Roasted Mushrooms 

(roasting instructions from Molly Stevens' All About Roasting--link above--seasoning from me and my not-well-stocked pantry)

Ingredients

• 8 ounces mushrooms (I used white button, but baby bella, cremini, and similar would work)
• 2 Tablespoons butter, melted (use 1 Tablespoon if you want)
• 1 Tablespoon olive oil (you can cut this in half, too)
• a generous couple of pinches of salt and several grinds of pepper
• 1 teaspoon sriracha (or more, if you like love it)
• 2 Tablespoons soy sauce (if you are watching out for gluten, always check labels)

Instructions

1. Preheat oven to 425 degrees Fahrenheit.  
2. Line a rimmed baking sheet with a piece of parchment paper if you prefer easy clean up (and I crumple my parchment paper then smooth it, as shown, so it doesn't curl up on me).  
3. Clean and chop the mushrooms into quarters or halves, then transfer to a large bowl.  Toss with butter and olive oil until thoroughly coated.  
4. Sprinkle generously with salt and pepper.  Spread on baking sheet.  
5. Bake for 10 minutes, then flip to another side (can't really flip over, exactly) and roast another 5 to 10 minutes until the mushrooms are lightly browned.  
6. While the mushrooms are baking, mix the sriracha and soy in a small bowl and set aside. 
7. Once the mushrooms are done, return them to the large bowl and pour the sriracha-soy marinade over top.  Stir gently to coat the mushrooms in marinade.  
8. Serve warm or at room temperature.

This post is shared with the From the Farm Blog Hop, Wednesday Fresh Foods Link Up, Clever Chicks Blog Hop, Tasty Tuesdays What's Cookin' Wednesday, Food on Friday