Asian-roasted mushrooms

Prep 10 mins | Cook 10 mins | Serves 4

Excellent to serve with steak or lamb.

500g flat (about 75g each) Portobella mushrooms
2 tbs peanut oil
1 tsp grated ginger
2 garlic cloves, crushed
2 tbs mirin
2 tbs salt reduced soy sauce
1 tbs brown sugar
2 green onions (shallots), thinly sliced
Olive oil cooking spray
Finely shredded green onions (shallots), to serve

Step 1 Preheat oven to 200°C/180°C fan-forced. Place mushrooms in a single layer in a large roasting pan lined with baking paper.

Step 2 Combine oil, ginger, garlic, mirin, soy sauce and brown sugar in a bowl. Season with pepper to taste. Whisk until sugar dissolves. Stir in green onions. Drizzle mixture over mushrooms. Spray with oil. Roast mushrooms for 5 minutes, basting with pan juices, cook for a further 5-6 minutes or until just tender. Sprinkle with shredded green onions and serve.

Good for you ... Portabella Mushrooms
Portabella Mushrooms

Fresh mushrooms differ from vegetables in that they supply mainly B group vitamins rather than contributing vitamin C and carotenoids (which are converted in the body to vitamin A)

They are a source of riboflavin (vitamin B2) and niacin, both of which contribute to the normal release of energy from food. They are also a source of the B vitamins pantothenic acid and biotin which both contribute to normal metabolism of fat.

A source of selenium, a mineral which contributes to the maintenance of hair and nails and the way the body uses iodine in its production of thyroid hormones.