Roasted Edamame and Mushrooms: A Simple Vegetarian Entree

Roasted Edamame and Mushrooms are seasoned with balsamic vinegar or soy sauce and oil. Makes a hearty and satisfying side dish or vegetarian entree.

The first time my husband and I tried edamame, we didn’t quite know what to do with it. He brought home unshelled, steamed soybeans as part of a take-out order so we didn’t have anybody to ask. We decided to chew the whole thing–beans AND shells, like you might eat sugar snap peas.

As you can imagine, that didn’t go well. After some discussion we called the restaurant to find out if the shells should be consumed. Of course, we were told “no”, and we proceeded to enjoy squeezing/sucking the beans out of the salt-dipped shells.

That incident happened several years ago. Do you know how you can tell?

Because nowadays, we wouldn’t call the restaurant. We just grab our phones or iPads and google it. Right?

Good-natured arguing and/or placing bets on disagreements is so outdated. I might miss the bantering back and forth if the instant gratification of proving I was right from the beginning wasn’t so satisfying. Never mind the times I am wrong.

More about about Roasted Edamame and Mushrooms: 

Soybeans without their shells are labeled as mukimame in the freezer section of the grocery store. Sounds like less work to me making them one of my new favorite snacks. Microwave a bag according to the directions on the package. Allow to cool, then store in a Mason jar in the fridge.

Steamed edamame is fun, but roasting takes this lima-bean-look-alike to a new level. When you bake the shelled beans at a high temperature, they take on a suntanned appearance. Roasting also intensifies the nutty flavor and somewhat chewy texture.

Meaty mushrooms bring an earthy flavor to the party. Marinate them with the beans in a soy sauce or balsamic vinegar (your choice) and oil mixture. Don’t worry. They won’t seem greasy at all as there is just enough oil to keep them moist.

I prefer this recipe as a side dish. But if you’re having a vegetarian day, it makes a filling entree as well.

My apologies for not specifying the exact amount of salt and pepper. It really is a matter of taste. However, the balsamic or soy sauce you add to the marinade will also affect the saltiness.

 Inspired by the Roasted Green Beans with Mushrooms, Balsamic, and Parmesan from Kalyn’s Kitchen.

Roasted Edamame and Mushrooms

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Frozen edamame combines with sliced fresh mushrooms to make an easy but flavorful side dish.

Print

Ingredients

• 16 ounce bag frozen mukimame, thawed
• 8 ounces fresh button mushrooms or baby bellas, sliced
• 2 tablespoons garlic-flavored olive oil
• 2 tablespoons soy sauce or balsamic vinegar
• Salt and pepper

Instructions

1. Place edamame in gallon-size ziplock bag along with mushrooms, olive oil, and soy sauce or vinegar. Marinate while preheating the oven to 450 degrees.
2. Prepare rimmed cookie sheet by covering with foil or a silicone liner. Use either two cookie sheets or bake in two batches.
3. Spread half of edamame and mushrooms in a single layer on cookie sheet. Roast for 15 minutes. Season with salt and pepper.

Recommended Products

• 
  Ziploc Storage Bags Gallon, 75 Count
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
• 
  AmazonBasics Silicone Baking Mat - 2-Pack

As an Amazon Associate, I earn from qualifying purchases. But don't worry. This doesn't change the price you pay.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 40 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 343mg Carbohydrates: 4g Fiber: 1g Sugar: 1g Protein: 1g

 Related Posts:

• Roasted Eggplant and Potatoes
• Roasted Veggies
• Sweet Potato Chips