Balsamic vinegar or soy sauce and oil season this recipe for Roasted Edamame and Mushrooms. Try this as 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
As you can imagine, that didn’t go well. After some discussion, we called the restaurant to find out if we should consume the shells. 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 grab our phones or iPads and google it. Right?
Good-natured arguments and bets on disagreements are so outdated.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.
What is mukimame?
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 is a matter of taste. However, the balsamic or soy sauce you add to the marinade will also affect the saltiness.
This post was inspired by the Roasted Green Beans with Mushrooms, Balsamic,
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If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.
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- 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
- 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.
- Prepare rimmed cookie sheet by covering with foil or a silicone liner. Use either two cookie sheets or bake in two batches.
- Spread half of edamame and mushrooms in a single layer on cookie sheet. Roast for 15 minutes. Season with salt and pepper.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 40Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 343mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 1g