My F&W
quick save (...)
Roasted Mushrooms and Shallots with Fresh Herbs
© Stephanie Foley

Roasted Mushrooms and Shallots with Fresh Herbs

  • ACTIVE: 20 MIN
  • SERVINGS: 4 to 6

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.

  1. 2 1/2 tablespoons Asian sesame oil
  2. 4 garlic cloves, minced
  3. 3 tablespoons minced fresh ginger
  4. 1 1/2 tablespoons low-sodium soy sauce
  5. 1 1/4 pounds mixed mushrooms—such as white, cremini and shiitake—large caps quartered
  6. Salt
  7. 10 small shallots, peeled
  8. 1/3 cup chopped mint
  9. 1/3 cup chopped parsley
  10. 1 tablespoon chopped dill
  11. 1 tablespoon roasted black sesame seeds
  1. 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 garlic–sesame oil mixture; toss to coat. Season with salt. Roast the mushrooms for about 30 minutes, until tender and glazed.
  2. 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.
  3. 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.
Make Ahead The roasted mushrooms and shallots can be kept at room temperature for up to 4 hours. Reheat in a 400° oven before serving.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.