2 1/2 tbsp sesame oil
4 garlic cloves, minced
3 tbsp minced fresh ginger
1 1/2 tbsp low-sodium soy sauce
1/2 kg mixed mushrooms (white, cremini and shiitake—large caps quartered)
10 small shallots, peeled
1/3 cup chopped mint
1/3 cup chopped parsley
1 tablespoon chopped dill
1 tablespoon roasted black sesame seeds
Preheat the oven to 200° C. In a small bowl, combine 2 tablespoons of the sesame oil with the garlic, ginger and soy sauce. Spread the mushrooms on a baking sheet and drizzle with the garlic–sesame oil mixture; toss to coat. Season with salt. Roast the mushrooms for about 30 minutes, until tender and glazed.
Meanwhile, on a second large rimmed baking sheet, drizzle the shallots with the remaining 1/2 tablespoon of sesame oil; toss to coat. Season with salt and roast for about 25 minutes, turning once, until golden brown and tender.
Scrape the roasted mushrooms and shallots into a serving bowl. Add the mint, parsley, dill and sesame seeds and toss to coat. Serve hot or warm.
Make Ahead: The roasted mushrooms and shallots can be kept at room temperature for up to 4 hours. Reheat in a 200°C oven before serving.