Simple Baked Mukimame and Mushrooms

Sneak Preview: This recipe for Baked Mukimame and Mushrooms is seasoned with balsamic vinegar or soy sauce and oil. The mushrooms add interest and flavor. Try this as a hearty and satisfying side dish or vegetarian entree.

ROASTED EDAMAME AND MUSHROOMSPin

As an Amazon Associate, I earn from qualifying purchases.

The first time my husband and I tried edamame (mukimame with the shells on), we didn’t know what to do with it. He brought unshelled, steamed soybeans home 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 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Good-natured arguments and bets on disagreements are so outdated.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.

Happy Cooks Speak Up:

Really good. Used chili infused olive oil.

–Avril

What Is Mukimame?

Mukimame is a label for soybeans without their shells. You will see them in the freezer section of the grocery store. It sounds like less work to me, making them one of my new favorite snacks.

Two Reasons Why Roasting Edamame Is a Good Idea

  1. 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 appear suntanned.
  2. Baking or roasting also intensifies the nutty flavor and somewhat chewy texture.
ready-to-eat roasted edamamePin

Recipe Notes

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 also makes a filling entree.

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, and Parmesan from Kalyn’s Kitchen.


 Related Posts


Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.


edamame and mushrooms in a serving dish on top of a hot pad.Pin
Yield: 6 servings

Simple Baked Mukimame and Mushrooms

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

Rate this recipe

(5 stars if you loved it)

5 from 1 vote
PRINT RECIPE PIN RECIPE SEND EMAIL
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Ingredients
 

  • 1 16-ounce (454 g) bag frozen mukimame shelled edamame, thawed
  • 8 ounces (227 g) fresh button mushrooms or baby bellas sliced
  • 2 tablespoons garlic-flavored olive oil
  • 2 tablespoons soy sauce or balsamic vinegar
  • ¼ teaspoon table or sea salt
  • teaspoon freshly ground black pepper

Instructions

  • Place 1 16-ounce (454 g) bag frozen mukimame in a gallon-size ziplock bag with 8 ounces (227 g) fresh button mushrooms or baby bellas, 2 tablespoons garlic-flavored olive oil, and 2 tablespoons soy sauce or balsamic vinegar. Marinate while preheating the oven to 450˚F.
  • 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 ¼ teaspoon table or sea salt and ⅛ teaspoon freshly ground black pepper.

Nutrition

Serving: 1 | Calories: 53kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 434mg | Potassium: 134mg | Fiber: 0.4g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.4mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.
My Amazon Store

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




7 Comments

  1. 5 stars
    Really good used chilli infused olive oil

  2. 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.

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

  3. Yum! Looks worth trying, & easy!

  4. 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.

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