For this earthy spring side dish, Su-Mei Yu tosses warm roasted mushrooms and whole shallots with a refreshing combination of dill, mint and parsley. The mushrooms are thought to ease flu symptoms, while the shallots and herbs help with congestion and coughs.
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2 1/2 tablespoons Asian sesame oil
4 garlic cloves, minced
3 tablespoons minced fresh ginger
1 1/2 tablespoons low-sodium soy sauce
1 1/4 pounds mixed mushrooms—such as white, cremini and shiitake—large
10 small shallots, peeled
1/3 cup chopped mint
1/3 cup chopped parsley
1 tablespoon chopped dill
1 tablespoon roasted black sesame seeds
How to Make It
Preheat the oven to 400°. In a small bowl, combine 2 tablespoons of the sesame oil with the garlic, ginger and soy sauce. Spread the mushrooms on a baking sheet and drizzle with the garlicsesame oil mixture; toss to coat. Season with salt. Roast the mushrooms for about 30 minutes, until tender and glazed.
Meanwhile, on a second large rimmed baking sheet, drizzle the shallots with the remaining 1/2 tablespoon of sesame oil; toss to coat. Season with salt and roast for about 25 minutes, turning once, until golden brown and tender.
Scrape the roasted mushrooms and shallots into a serving bowl. Add the mint, parsley, dill and sesame seeds and toss to coat. Serve hot or warm.
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