Slow Baked Garlic Sesame Mushroom Blend

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ARGHGHGHGH I BOUGHT TOO MUCH MUSHROOMS last week, and they’re wrecking havoc in my fridge, as in crawling everywhere. I can even see their roots growing underneath, trying to mark their existence. OH DEAR. What should I do? Cook ‘em, of course! Mwhahahaha!!

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Okay anyway, hahaha, I have no idea what the heck was that, but I had so much fun making a big mushroom bake that was done in low heat, and for quite a while. I find that really gives mushrooms its juice, or such awesome flavours. Plus, by baking it in such low heat, you can use extra virgin olive oil without going bad.

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I would suggest that you have this with something else like bread or rice to go with it, because on their own, they may not be so filling. I LOVE having this with brown rice, or it can be a perfect filling for a sandwich. Totally up to you how you’d like to eat this.

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I listed all the different types of mushrooms I used, some were found in the Asian grocery store, I recommend you to use what you can find. It doesn’t really matter if you don’t use the exact same ones as I did, but shiitake mushrooms definitely are a must for this recipe, and cremini mushrooms.

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Slow Baked Garlic Sesame Mushroom Blend

4 cups mixed mushrooms (I used a combination of baby bella/cremini mushrooms, fresh shiitake mushrooms, white mushrooms, oyster mushrooms, seafood mushrooms & beech mushrooms)
1 Roma tomato
2 tablespoons diced yellow onion
2 cloves garlic
1/4 cup extra virgin olive oil
1 tablespoon low sodium soy sauce
1 teaspoon sesame oil
1 teaspoon onion powder
1/2 teaspoon pure maple syrup
A pinch red pepper flakes
A small pinch Himalayan/sea salt
A few sprinkles ground pepper

Garnish
1-2 scallions

Preheat oven to 250°F (121°C).

Wash the mushrooms and slice them into smaller pieces, do it in any way you prefer. I like to use a mushroom slicer for the baby bella and white mushrooms. Put the mushrooms in a large bowl. Then, dice up a tomato into very fine cubes and add it in. Chop a tiny part of an onion and measure out about 2 tablespoons of diced onion cubes and add it in the bowl, then peel the garlic and mince it, and also add it to the bowl.

Now, add the rest of the ingredients, including the olive oil, sesame oil, onion powder, maple syrup, red pepper flakes, salt and pepper.

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Give it a very good stir with your spoon and be sure all the oil and spices are well blended with the mushrooms and everything is evenly coated.

Put the mushrooms on a 9×13 inch oven tray after spraying it with some non-stick cooking oil and spoon the mushroom mixture onto the oven tray. Spread it out evenly on the tray so that everything is nice and flat, and no parts are piled too high.

Bake in the oven for a total of an hour and 30 minutes. Slow baking it will help the mushrooms taste much better and let the spices seep in.

Once finished baking, chop up some scallions into small round pieces and add it in and give it a good mix. Serve this with rice, toast, bread or anything you want.

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Slow Baked Garlic Sesame Mushroom Blend
Serves: 2
 

Ingredients
  • 4 cups mixed mushrooms (I used a combination of baby bella/cremini mushrooms, fresh shiitake mushrooms, white mushrooms, oyster mushrooms, seafood mushrooms & beech mushrooms)
  • 1 Roma tomato
  • 2 tablespoons diced yellow onion
  • 2 cloves garlic
  • ¼ cup extra virgin olive oil
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon onion powder
  • ½ teaspoon pure maple syrup
  • A pinch red pepper flakes
  • A small pinch Himalayan/sea salt
  • A few sprinkles ground pepper
Garnish
  • 1-2 scallions

Instructions
  1. Preheat oven to 250°F (121°C).
  2. Wash the mushrooms and slice them into smaller pieces, do it in any way you prefer. I like to use a mushroom slicer for the baby bella and white mushrooms. Put the mushrooms in a large bowl. Then, dice up a tomato into very fine cubes and add it in. Chop a tiny part of an onion and measure out about 2 tablespoons of diced onion cubes and add it in the bowl, then peel the garlic and mince it, and also add it to the bowl.
  3. Now, add the rest of the ingredients, including the olive oil, sesame oil, onion powder, maple syrup, red pepper flakes, salt and pepper.
  4. Give it a very good stir with your spoon and be sure all the oil and spices are well blended with the mushrooms and everything is evenly coated.
  5. Put the mushrooms on a 9×13 inch oven tray after spraying it with some non-stick cooking oil and spoon the mushroom mixture onto the oven tray. Spread it out evenly on the tray so that everything is nice and flat, and no parts are piled too high.
  6. Bake in the oven for a total of an hour and 30 minutes. Slow baking it will help the mushrooms taste much better and let the spices seep in.
  7. Once finished baking, chop up some scallions into small round pieces and add it in and give it a good mix. Serve this with rice, toast, bread or anything you want.


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