Marinated roasted shiitake mushrooms recipe with olive oil agrodolce | Carapelli - Blog

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Marinated roasted shiitake mushrooms with olive oil agrodolce

MARINATED ROASTED SHIITAKE MUSHROOMS WITH OLIVE OIL AGRODOLCE

MIDDLE DIFFICULTY

4 PEOPLE

10 MIN PLUS MARINATING TIME

INGREDIENTS FOR THE MUSHROOMS:

  • 2 lbs. shiitake mushrooms
  • Kosher salt
  • 2 tsp. fresh minced sage
  • 2 tsp. fresh minced rosemary
  • ½ cup Extra Virgin Olive Oil Carapelli Organic
  • Freshly ground black pepper

INGREDIENTS FOR THE AGRODOLCE

  • ½ cup red wine vinegar
  • 2 Tbsp. honey
  • Extra Virgin Olive Oil Carapelli Organic

DIRECTIONS:

STEP 1 Clean and de-stem the mushrooms, cutting any large mushroom caps in half.

STEP 2 Toss the mushrooms with the Carapelli Organic Extra Virgin Olive Oil, sage, and rosemary in a large bowl. Let the mushrooms marinate for 1 hour, tossing occasionally to absorb the oil.

STEP 3 Preheat the oven to 400º F. Line two large baking sheet with parchment paper.

STEP 4 Spread the marinated mushrooms on the baking sheets, making sure the mushrooms are in a single layer and not crowded. Sprinkle lightly with salt and pepper.

STEP 5 Roast for 30 minutes until the mushrooms are crisped and golden brown at the edges.

STEP 6 While the mushrooms roast, make the agrodolce. Bring the vinegar and honey to a simmer in a very small saucepan over medium-low heat, stirring occasionally until the honey dissolves. Continue to simmer for 15–20 minutes until the vinegar is reduced by half, and is thick and syrupy.

STEP 7 To serve, place the roasted mushrooms on a platter and drizzle generously with the agrodolce and olive oil.

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