Yuzu Marinated Japanese Mushrooms

Ingredients

• 1 pound Japanese mushrooms (shiitake, maitake, shimeji, eryngi, etc)
• 2 tablespoons olive oil
• 1 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 tablespoon yuzu juice
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1/4 teaspoon yuzu kosho
• 1/4 teaspoon salt
• Chives for garnish

Instructions

1. 1
   Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment paper for easy cleanup.
2. 2
   Trim the tough part of the stems off the mushrooms and then cut big mushrooms like shiitakes into quarters and segment clustered mushrooms like maitake and shimeji into clumps.
3. 3
   Toss the mushrooms with 2 tablespoons of olive oil and 1 tablespoon of soy sauce to coat evenly. Spread the mushrooms out on your prepared baking sheet and bake until golden brown but not crisp (about 10-15 minutes).
4. 4
   To make the marinade, whisk 2 tablespoons of olive oil, the yuzu juice, rice vinegar, honey, yuzu kosho and salt together in a small bowl.
5. 5
   When the mushrooms are done, transfer them to a bowl and then toss them with the marinade. Garnish with chives to serve.