Shitake Mushrooms Recipe
Homegrown Arkansas Mushrooms, topped with Parmesan cheese and served with Creamy Horseradish and Chipotle Remoulade dipping sauces
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Ingredients
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Mushroom Topping
Method
Preparation
Season and Bake
In a bowl, toss the mushrooms with olive oil, salt, and black pepper. Spread the mushrooms on a baking sheet in a single layer. Bake for 15–20 minutes or until tender and slightly crispy.
Add Parmesan Cheese
Remove the mushrooms from the oven, sprinkle the grated Parmesan cheese over them, and return to the oven for an additional 5 minutes until the cheese is melted.
Prepare Dipping Sauces
For the creamy horseradish sauce, combine sour cream, prepared horseradish, lemon juice, and salt in a bowl. For the chipotle remoulade, mix mayonnaise, minced chipotle peppers, Dijon mustard, lemon juice, and garlic powder in another bowl. Stir each until well combined.
Serve
Serve the baked shitake mushrooms hot, alongside the creamy horseradish and chipotle remoulade dipping sauces.