Roasted Edamame and Mushrooms

Roasted Edamame and Mushrooms.jpg

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. You know how you can tell? Because nowadays, we wouldn’t call the restaurant. We would just grab our phone or iPad 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 Good-natured arguing and/or placing bets on disagreements is so outdated.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.

Shelled soybeans or mukimame, as they are labeled in the freezer section of the grocery store, are one of my new favorite snacks. I love to microwave a bag according to the directions on the package, let the soybeans cool, and then store in a Mason jar in the fridge. It’s an interesting and nutritious variation from my usual smoked almonds.

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 with an intensified nutty flavor and somewhat chewy texture. Meaty mushrooms bring an earthy flavor to the party, especially after being marinated with the beans in a soy sauce or balsamic vinegar (your choice) and oil mixture. Don’t worry. They don’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.

Roasted Edamame and Mushrooms-2.jpg

 My apologies for not specifying the exact amount of salt and pepper. It really is a matter of taste and can also depend on the balsamic or soy sauce you add to the marinade.

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

Roasted Edamame and Mushrooms
Recipe type: Side Dish
Prep time:
Cook time:
Total time:
Frozen edamame combines with sliced fresh mushrooms to make an easy but flavorful side dish.
  • 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
  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.

 Related Posts:

Share Follow me on Pinterest

{ 6 comments… read them below or add one }

Piper March 25, 2014 at 10:18 pm

What a great idea! I love these from the freezer section, but roasting them with mushrooms is a terrific idea. Try them in a succotash! Waayyyy better than lima beans.


Paula March 26, 2014 at 8:23 pm

Can you believe I have never made succotash? I love lima beans so I know I would love it with edamame, too.


Piper March 26, 2014 at 8:37 pm

That’s funny! Me too, until I blogged it here. There is something very, very satisfying about corn and edamame. I think I need to give lima beans another chance though…


Susie March 23, 2014 at 9:22 pm

Yum! Looks worth trying, & easy!


Nancy March 23, 2014 at 8:56 am

This looks and sounds so tasty! You think of the tastiest things!
Though I wouldn’t use foil with balsamic vinegar. As some are rather “vinegary”, and I would worry about the reaction with the foil. But that’s me.


Paula March 23, 2014 at 9:06 am

Good point, Nancy. I always use the silicone liners myself but people don’t always have those.


Leave a Comment

Previous post:

Next post: