1/4 cup soy sauce
1/4 cup red-wine vinegar (or rice vinegar)
2 tablespoons dry sherry
1 teaspoon Dijon mustard
2 garlic cloves, peeled and minced
1/4 cup toasted sesame oil
2 pounds cremini mushrooms (or a mixture of button and shiitake), trimmed and halved
2 green onions, white and tender green parts, finely chopped (for garnish)
Optional garnishes: sour cream, chunks of cooked chicken or pulled pork

In a large, resealable bag, combine the soy sauce, vinegar, sherry, mustard, garlic and sesame oil. Add the mushrooms, seal bag and shake to distribute marinade. Let mushrooms sit in marinade for at least 30 minutes.

When ready to roast, preheat oven to 450 F. Lightly oil a large, shallow roasting pan. Transfer mushrooms and marinade to pan, arranging mushrooms in a shallow layer. Roast in preheated oven, stirring or shaking pan occasionally for even cooking, for 20 to 30 minutes, or until mushrooms are nicely browned.

May prepare mushrooms up to 24 hours ahead and reheat in microwave before serving. Makes enough for 4 to 6 quesadillas.