I’ve a love-hate connection with mushrooms. When I believe that they’re flavorful and meaty, however after ingesting too a lot of the Presents that are slimy I place them at the’items I do not cook or eat’ and abandon them there. Eating a diet, I am ever on the lookout for components and methods which make more hearty is felt by foods during winter. Loaf of legumes and tofu, I made a decision to give yet another opportunity to mushrooms, and I am happy I did.

Realizing I needed a crisp feel and a lot of taste, I chose to roast my own mushrooms. I’ve not ever met with a vegetable that I adore, and did not enjoy. By then roasting them in a high temperature tossing the mushrooms at the glaze they be and consume of the taste of this glaze and crisp from the oven.


This mushroom cooking process might be utilized with a variety of cuisines. A Italian fashion glaze to get a mushroom cheese dish or A style zest for Shrimp tacos could be yummy. I opted to serve lettuce and broccolini to the mushrooms above buckwheat soba noodles. This dish’s components come with a sour, sweet, spicy and salty sauce, the most combination this season. Here’s to providing a Opportunity to mushrooms


Roasted Teriyaki Mushrooms And Broccolini Soba Noodles



  • 3 8 oz containers of button mushrooms
  • 1 tbs high heat oil
  • 1 tbs rice wine vinegar
  • 2 tbs honey
  • 2 tbs tamari gluten free soy sauce or soy sauce
  • 1 tsp grated ginger

Soba Noodles & Vegetables:

  • 1 package of gluten free buckwheat soba noodles
  • 1 tbs olive oil
  • 2 cloves garlic minced
  • ½ shallot diced
  • 2 bunches broccolini ends cut off and if the stems are thick cut them in half lengthwise
  • 5 stalks kale cut into shreds

Sauce For Soba Noodles:

  • ¼ cup tamari gluten free soy sauce or soy sauce
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey
  • 1 teaspoon sriracha
  • 1 tsp grated ginger


  • sesame seeds
  • green onions chopped
  • hot peppers chopped



  • Preheat oven to 425 and line a baking sheet with parchment paper. Pop stems off the mushrooms, wipe any dirt with a paper towel, cut each mushroom in half, and place them in a large bowl. Whisk together the mushroom glaze ingredients. Pour the glaze over the mushrooms in a bowl and mix until all the mushrooms are evenly coated. Pour the mushrooms onto the parchment lined baking sheet and place them in the preheated oven for 15 minutes. Remove and toss so they cook evenly. Roast for another 15 minutes.
  • Meanwhile, cook soba noodles to package directions and heat a large skillet with 1 tbs olive oil over medium heat. Add minced garlic and diced shallot and cook for 1 minute. Add broccolini, kale, and salt and pepper to taste, and cook until just tender, about 5 minutes.
  • While vegetables and noodles are cooking, whisk together the soba noodle sauce ingredients in a bowl.
  • Add cooked noodles to the pan of broccolini and kale, add the sauce, and stir until all the vegetables and noodles are evenly coated in sauce.
  • Place a portion of noodles and vegetables into bowls and top them with the roasted mushroom. Garnish with sesame seeds, hot peppers, and green onions.


Mushrooms are little sponges that soak up any liquid you put them in. I prefer to wash them with a dry towel instead of running them under water. This way they absorb whatever sauce or glaze is poured over them and aren’t waterlogged. Same goes for oil; if you are cooking mushrooms in a skillet, cook them in a dry skillet for a few minutes first and then add oil if needed. This will make them hold their shape more and not become soggy.