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Roasted Shiitake Mushrooms

Brian Elias

Soups & Sides
All seasons


  • 1 LB of River Valley Ranch shiitake mushrooms, washed and stems removed
  • 2 tbsp olive oil
  • 2 tsp toasted sesame oil
  • 2 tbsp soy sauce
  • black pepper, to taste


Mix both oils, pepper and soy sauce in a bowl. Place mushroom caps in a separate large bowl. Drizzle in the oil / sauce mixture while stirring mushrooms, so they are evenly coated. 

Place mushrooms in single layer on a foil lined tray. Bake at 375 for 10 minutes. Stir mushrooms on tray and bake for an additional 8 minutes. 
Serve hot.

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