Shoyu Mushrooms
This recipe was slightly adapted from Alana Kysar’s book, Aloha Veggies (2026, Ten Speed Press).
Servings: 4
Ingredients
- 3 tablespoons neutral oil
- 3 tablespoons soy sauce (shoyu), such as Kikkoman
- 1 ½ tablespoons maple syrup
- 2 garlic cloves, finely grated
- ⅛- inch piece fresh ginger, finely grated
- 12 ounces fresh mushrooms (oyster, shiitake, trumpet or portobello), torn into large bite-size pieces
Instructions
- Ready the oven: Preheat the oven to 425°F. Line a half-sheet pan with parchment paper.
- Season and roast: In a medium bowl, whisk together the oil, soy sauce, maple syrup, garlic, and ginger. Toss in the mushrooms and mix well to evenly coat. Pour onto the lined sheet pan and arrange in an even layer, aiming to have no mushrooms touch if possible.
- Roast until crispy and richly browned, stirring once or twice, 25 to 30 minutes. Let cool on the sheet pan for 5 minutes.
Notes
In a Ninja Combi multicooker oven, air-fry the mushrooms in the middle rack position at 400F for about 20 minutes, turning and stirring two or three times. I didn’t line the bake tray with parchment but you can. After using, soak the tray in warm water and gently scrub with a sponge to remove the residue.
