Yuzu is a Japanese citrus that has a flavor that's somewhere between mandarins and Meyer lemons with a hint of grapefruit. When green, the zests are used to make a spicy condiment called yuzu kosho, which literally means "yuzu pepper". They turn yellow as they ripen, at which point they can be juiced. It's a little hard to find fresh yuzu in the US, but you can get both the juice and yuzu kosho bottled online, or at a Japanese grocery store.
Roasting the mushrooms, not only creates a boatload of umami through the Maillard Reaction, it also evaporates any excess liquid in the mushrooms, allowing them to soak up the marinade like a sponge. I used a combination of shiitake, maitake (hen of the woods) and shimejis (beech mushrooms), because it's what I had on hand, but eryngi (king trumpet) and enoki mushrooms would work as well.
This recipe was originally posted on PBS Food.
Ingredients
- 1 pound Japanese mushrooms (shiitake, maitake, shimeji, eryngi, etc.)
- 2 tablespoons olive oil
- 1 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon yuzu juice
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1/4 teaspoon yuzu kosho
- 1/4 teaspoon salt
- Chives for garnish
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment paper for easy cleanup.
- Trim the tough part of the stems off the mushrooms and then cut big mushrooms, like shiitakes, into quarters. Segment clustered mushrooms, like maitake and shimeji, into clumps.
- Toss the mushrooms with 2 tablespoons of olive oil and 1 tablespoon of soy sauce to coat evenly. Spread the mushrooms out on your prepared baking sheet and bake until golden brown but not crisp (about 10-15 minutes).
- To make the marinade, whisk 2 tablespoons of olive oil, the yuzu juice, rice vinegar, honey, yuzu kosho and salt together in a small bowl.
- When the mushrooms are done, transfer them to a bowl and then toss them with the marinade. Garnish with chives to serve.
This recipe was originally posted on PBS Food.
