Ingredients
1/4 cup reduced-sodium soy sauce
1 teaspoon grated lime zest, plus 2 tablespoons fresh juice
1/4 cup vegetable oil, plus more for drizzling
Kosher salt and freshly ground pepper
4 clusters (each 3.5 ounces) maitake mushrooms (aka hen-of-the-woods)
1 recipe Japanese Sweets-and-Leeks Mash
Rice seasoning (furikake), for serving
Preparation
Preheat oven to 400°F. In a bowl, whisk together soy sauce and lime zest and juice. Slowly whisk in oil; season with salt and pepper.
Lightly drizzle oil onto a rimmed baking sheet. Trim bottom ends of mushroom clusters so they stand upright; transfer to sheet in a single layer, trimmed-sides down, at least 2 inches apart. Drizzle evenly with half of soy mixture; season with salt and pepper.
Roast until darkened slightly and tender but still holding their shape, 22 to 25 minutes. Serve mushrooms over mash, drizzled with remaining soy-lime dressing and sprinkled with rice seasoning.
