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Prep Time: 20 minutes

Cooking Time: 25-30 minutes

Serves: 4

Imagine a tray of mixed roasted mushrooms, sizzling as they emerge from the oven, drizzled with a zingy, salty dressing, pepper, and nutty sunflower seeds. So hearty and delicious. This dish is like the ” pot roast” of the vegetarian world. A note about mushrooms: they are dirty, wash and dry them just before cooking so they don’t sit, soaking wet, in the refrigerator. Dirt is never a part of your recipe! If the mushrooms are just slightly dirty on the surface, wipe them clean with a damp towel. I love blond/white miso paste (made from fermented soybeans) because it adds deep salt and flavor to a dish without tasting too strongly. It adds a unique richness and Umami. It makes people ask ‘Why is this so good??” and ”What did you put in here???” Let that be our little secret. Using neutral-tasting oil allows the vinegar and miso to come through and meld with the earthy notes from the mushrooms. I am suggesting a combination of mushrooms that are easy enough to find, but feel free to add whatever you like to the mix.


Cook With Me

For Alex Guarnaschelli,cooking has never been just about getting dinner on the table. With a legendary cookbook-editor mother (Maria Guarnaschelli) and afood-obsessed father, the….

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