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.
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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
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Good-natured arguments and bets on disagreements are so outdated.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?
Two Reasons Why Roasting Edamame Is a Good Idea
- 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.
- Baking or roasting also intensifies the nutty flavor and somewhat chewy texture.
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,
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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.
Simple Baked Mukimame and Mushrooms
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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
- ⅛ 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.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.