Rosemary & Garlic Roasted Baby Shiitake Mushrooms

These aromatic, succulent, and simply roasted Baby Shiitake mushrooms make an excellent side dish or a main course when served with polenta, mashed potatoes, or cauliflower rice. Kick it up with extra chili flakes if you are looking for some heat!

Serves 2-4

Ingredients

• 1 tablespoon chopped fresh rosemary

• 1 teaspoon lemon zest (~½ lemon)

• 1 tablespoon lemon juice, freshly squeezed

• 2 tablespoons grated garlic (~4 cloves)

• 1 tablespoon Dijon mustard or whole grain mustard

• ¼ cup extra virgin olive oil

• 1 teaspoon kosher salt, plus more if desired

• ½ teaspoon freshly ground black pepper

• Pinch of chili flakes (optional)

• 16 ounces RI Mushroom Co. Baby Shiitake mushrooms

• Polenta, mashed potatoes, or cauliflower rice, for serving (optional)

• Fresh parsley, chopped, for garnish (optional)

Directions

1. In a small mixing bowl, combine chopped rosemary, lemon zest, lemon juice, grated garlic, Dijon mustard, extra virgin olive oil, salt, pepper, and optional chili flakes. Whisk to combine marinade.

2. Place RI Mushroom Co. Baby Shiitake mushrooms into a large plastic bag and top with prepared marinade. Close the bag with air in it and shake vigorously to coat all of the mushrooms. Open the bag slightly and squeeze as much air out as possible before re-sealing. Let mushrooms marinate at least 1 hour and up to 4 hours.

3. Preheat oven to 425° F. Spread Baby Shiitake mushrooms on a sheet tray and bake until crispy around the edges and aromatic, about 20-30 minutes. Remove from oven and enjoy while warm!

   Chef’s Notes:

   • Dried rosemary can be used in a pinch but reduce from 1 tablespoon to 2 teaspoons.

   • Can be prepared ahead of time and reheated in a snap for the holidays!