I’ve been fortunate to dwell within the neighborhood of some world-class mushroom growers for many of my life. Far West Funghi had been a staple on the weekly Ferry Constructing Farmers’ market in San Francisco and Long Beach Mushrooms are a shiny spot now that we’re farther south. I’ve cooked a whole lot of mushrooms through the years and easy, baked mushrooms are a simple go-to for me. What you see listed here are mushrooms tossed in a easy ponzu marinade topped with little cubes of butter and citrus slices. All the pieces is roofed and baked into succulent perfection in a scorching oven. The sauce creates itself within the base of the dish. That is the kind of preparation that’s nice whether or not you’ve got common button mushrooms or a flowery mixture of unique varietals. Promise.

The Inspiration

Utilizing soy sauce or ponzu as an anchor ingredient in a mushroom marinade is a improbable mixture. You see skewered soy-brushed mushrooms grilled as commonplace fare at many izakayas in Japan. I do variations on this at dwelling so much, switching variables up relying on what elements are readily available, and what cooking methodology is out there. For instance, the recipe at present bakes the mushrooms in a scorching oven, alternately, you may make a foil or parchment pocket and grill or bake that manner. I have a tendency to make use of ponzu sauce, and made a contemporary batch of it lately. The citrus accent is vital, and I like to make use of no matter citrus is popping out of the backyard – on this case Rangpur lime. I’m equally comfortable utilizing lemon, Meyer lemon, lime, slivered market lime leaves, or orange. Use no matter you’ve got entry to!

Make it Vegan

I just like the richness and taste the little dabs of butter lend to the recipe as written, the miso within the marinade melds with the butter right into a improbable sauce because the mushrooms bake. That mentioned, a beneficiant drizzle of fine olive oil earlier than baking would work practically as nicely.

Baked Mushrooms: What Form?

You might have a whole lot of latitude right here. The mushrooms you see pictured are lovely cultivated sorts from an area mushroom grower together with oyster mushrooms, mom of pearl, lion’s mane, pioppino, chestnut, and golden oyster mushrooms. I like doing variations with enoki and nameko as nicely. I additionally made a improbable model earlier within the week with straight-ahead grocery retailer cremini mushrooms – completely excellent over a bowl of steaming scorching rice. So, do not sweat it if that’s what is out there. That is nonetheless going to be nice. One pro-tip, I like to interrupt (or reduce) the mushrooms into barely larger than bite-sized items earlier than tossing with the marinade. They’ll go on to break down as they bake.
Above you’ll be able to see the uncooked mushrooms within the dish they’ll ultimately bake in. Among the bigger mushrooms, the oyster mushrooms for instance, are torn into smaller items.

On this shot (above) you’ll be able to see the mushrooms after they have been tossed within the ponzu marinade. They’re topped with citrus and a little bit of butter. At this level you’ll cowl and bake for about 20 minutes.

Here is what the completed mushrooms seem like lower than a minute after eradicating from the oven. I prefer to sprinkle contemporary herbs on them earlier than serving, chives are prime of that listing. And if you wish to get a bit decadent, a dollop of bitter cream or creme fraiche is magic.

That is so easy to via collectively, I hope you give it a attempt. And for the mushroom followers, this is the place you’ll be able to take a look via all of the mushroom recipes.