- 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
- 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
Toppings: Sesame seeds, green onion, hot peppers
- 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 rice wine vinegar, honey, tamari, and ginger. 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.
Recipe courtesy of – https://www.sobremesa-blog.com/blog/roasted-teriyaki-mushrooms-soba-noodles
