Everyday, before cooking our meals, I take a look at leftovers. Most days its not much. At times, leftovers are good since I don't have to cook. But health wise, I prefer fresh cooked food. No doubt, some curries taste best the next day. Turns out, today is my lucky day. All I had to do was to roast some mushrooms.
Mushrooms - 400 gm
Olive Oil - 3 tbsp
Teriyaki Sauce - 1 tbsp
Soy Sauce - 1 tbsp
Chili Sauce - 1 tbsp
Black Pepper Powder - 1/2 tsp
Red Chili Powder - 1/4 tsp
Green Onions/Scallions - 3
How to roast Teriyaki Mushrooms in an oven:
- Wipe the mushrooms with a moist paper towel or a kitchen towel. I have used Button Mushrooms. You can use any other kind. Cut the mushrooms into thick slices.
- Preheat the oven at 375 degrees F. Grease a big baking tray with cooking spray or oil.
- Finely chop green onions. Save some green parts for garnish.
- In a big mixing bowl, add olive oil, teriyaki sauce, soy sauce, red chilli sauce, fresh ground black pepper, red chili powder and salt. Mix well.
- You might not need salt as most Chinese and Thai sauces have salt in them. I have used Thai Sweet Chili Sauce which had garlic, salt and sugar. Based on the sauce you are adding, make sure you add other seasonings.
- Instead of olive oil, you can use unsalted butter if you like.
- Add sliced mushrooms to the bowl and mix well to coat the mushrooms well. Spread the mushrooms evenly on the greased baking tray. Bake for about 10 - 12 minutes. When the mushrooms turn watery, add chopped green onions. Bake for another 7 - 8 minutes or until mushrooms turn brown and all the water dries up. I prefer some moisture, not completely dry.