“Lemon Roasted” because Meyer lemon juice is used in the marinade for these. This is a dish that was designed for a cabbage and chicken salad, but could be used in soups, noodles, on fish, omelets, you name it. Try to find larger mushrooms for this, and using your hands to shred them means you will have rough edges that will caramelize beautifully. Trim the ends and any base clumps and save for making Roast Mushroom Dressing.
INGREDIENTS:
4 cups medium to large oyster mushrooms 4 tablespoons Meyer lemon juice 2 tablespoon shiro shoyu (“white” soy sauce)* 2 teaspoon fresh grated ginger 1 clove garlic, peeled ½ cup neutral oil such as rice bran or grapeseed Salt and pepper to tasteMETHOD:
Rub a non-reactive bowl vigorously with the garlic clove. Add the lemon juice and shoyu and squeeze the ginger over the bowl for the ginger juice. Whisk to combine the lemon, shoyu, and ginger juice, then whisk in the oil in a thin steady stream until emulsified.
Trim the mushroom bottoms, reserving all the trimmings for Roast Mushroom Dressing. Use your hands to shred the mushrooms into thick strips, then place in a bowl and drizzle lightly with the dressing and toss to coat. Allow to marinate 20 to 60 minutes.
Heat the oven to 425°F and prepare a rimmed sheet pan for the mushrooms.
Drain the mushrooms well. Place the mushrooms on the pan without crowding and place in the center of the hot oven. Roast until the mushrooms are golden and crisp on the edges.
Use a slotted spoon or tongs to remove the mushrooms to paper towels to drain. Reserve any liquid in the roasting pan for making Roast Mushroom dressing.
Taste a mushroom first, then sprinkle the mushrooms lightly with salt if needed and a little pepper.
The mushrooms are ready to use immediately, or may be stored in the refrigerator for 3-4 days.
Chef’s Notes:
*Shiro Shoyu, or “white” soy sauce, is an artisanal soy sauce that has a lighter, less forward flavor than regular soy sauce, and is lighter in color so it does not darken everything. The flavor is more nuanced, less salty, and has a little sweetness like a dry sherry or marsala might. It can be used for seasoning in lieu of salt, and is great for boosting flavors in a dish and bringing out nuances in other ingredients. I like Morita and Hanzen brands. Shiro shoyu can be hard to find, so look for it at Japanese grocery stores. You will have to look closely at the labels for the English translations to ascertain just what you have, but this ingredient is worth seeking out.
Yield: Around 3 cups
Source: Chef Andrew E Cohen
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