Roasted Oyster Mushrooms and Brussels Sprouts with Shiso and Shichimi Togarashi

1 lb Brussels sprouts, quarted
1 onion, sliced into half moons
1 1/2 lb oyster mushrooms, stems removed and mushrooms separated into pieces
1-2 tablespoons shichimi togarashi*
1-2 tablespoons shiso fumi furikake* (rice seasoning)

Preheat oven to 375. Line a baking sheet with foil. Arrange the onions in a single layer, top with mushrooms and potatoes. Drizzle with olive oil and vinegar. Sprinkle with shichimi togarashi and furikake . Bake for 18 minutes.

*I buy shichimi togarashi by the bag on Amazon and we bought this mixed case of furikake but any store with a well-stocked Japanese section should have it.

My thoughts:

Shiso, also known as perilla, has sort of a minty flavor that I really enjoy. The shiso furikake is basically just dried, shredded shiso so I thought it would be interesting to try in on something other than rice (or popcorn, my other favorite use for furikake). I’m glad I took the risk, it added a herby note to the dish and complemented the spices in the shichimi togarashi quite well. I love side dishes like this that are super easy but very tasty and satisfying.

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