Oven Roasted Shiitakes with a Sundried Tomato-Cilantro Sauce
Category
Side dish
Author:
CJ Katz
Servings
4
Prep Time
30 minutes
Cook Time
22 minutes
Ingredients
- 500 g – 1 kg fresh shiitake mushrooms
- 2 tbsp olive or avocado oil
- BBQ rub, such as Be a Kitchen Hero Rusty Sled
- 1 tbsp toasted sliced almonds
- 1 clove garlic
- 3 tbsp olive or avocado oil
- 1 tbsp white wine vinegar
- 1 tbsp chopped sun-dried tomatoes in oil
- 1 tsp Dijon mustard
- 1 tbsp chopped cilantro or parsley
- ½ cup water
- ¼ tsp salt
- Additional chopped cilantro or parsley, for garnish.
Directions
Preheat oven to 475°F. Line a cookie sheet with foil (not parchment paper) and grease.
- Trim the stems from the shiitakes. Cut a shallow ‘x’ on the top of each cap, being careful not to cut all the way through. Toss the caps with the 1 tbsp oil. Transfer to the cookie sheet and lay the mushrooms cap side up (gill side down). Sprinkle the caps with Rusty Sled. Bake for 20 minutes. Mushrooms will shrink and become crispy around the edges.
- Meanwhile, in a smoothie cup or blender, combine the toasted almonds, garlic, 3 tbsp oil, vinegar, chopped sun-dried tomatoes, Dijon, chopped cilantro, water and salt. Puree and transfer to a bowl.
- Remove the pan from the oven. Turn the oven to broil mode. With tongs, turn the mushrooms over. Spoon over the sauce. Broil 2-4 minutes. Sprinkle with some chopped cilantro or parsley. Serve immediately.