Step 1: Preparing Your Mise en Place
- 1 to 1 1/4 lb shiitake mushrooms, stems removed*
- 1 clove garlic, minced
- 1 tbsp minced shallot
- 1 Thai bird's eye chile, or 1/2 jalapeño, minced
- 2 to 3 tbsp fresh lime juice, approx. 1 lime
- 1 tbsp Fish-Less Fish Sauce
- 1 tsp soy sauce
- 1 tsp sweetener, such as palm or brown sugar
- 1/4 tsp white pepper
- 1 tbsp sesame oil*
To start, first, remove the stems from the shiitake mushrooms and safe for another use — like making Mushroom Stock.
Next, in a large bowl, combine together the remaining ingredients. Note: For this recipe we used this Fermented Fish-Less Fish Sauce recipe. Alternatively, you could also use this Fish-Less Fish Sauce
Note: For a no-oil option, omit the sesame oil and add a tbsp of water instead.
Whisk the ingredients together and then add the mushrooms. Massage the marinade into the mushrooms and then set aside to marinate.
Allow the mushrooms to marinate for 15 to 30 minutes — tossing once or twice to ensure all of the mushrooms are evenly coated in the sauce.
Step 2: Roasting the Mushrooms
To roast the mushrooms, preheat the oven to 450°F (230°C).
When ready, place the mushrooms onto a parchment-lined baking sheet and roast for 10 to 15 minutes, or until all of the excess liquid evaporated from the mushrooms and they begin to look a bit charred in spots. If needed, toss once or twice during roasting.
Serve as a side, or use as part of a filling or stuffing. For example, these mushrooms add great flavor to these Edamame & Shiitake Gyozas. These mushrooms also go extremely well with this Vietnamese Grilled Tofu.