Japanese Yellowtail with Ginger Roasted Shiitake Mushrooms and Root Beer Hoisin Vinaigrette

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Mushrooms:

16 shiitake mushrooms, stems removed

2 tablespoons olive oil

1-ounce fresh ginger, peeled and sliced thinly

Salt

2 tablespoons soy sauce

Root Beer Hoisin vinaigrette:

1/4 cup root beer, flat

1 tablespoon hoisin

2 tablespoons white balsamic vinegar

1 tablespoon mirin, boiled 10 seconds and cooled

1 teaspoon minced shallots

1/2 cup peanut oil

4 (5-ounce) Japanese yellowtail fillets

2 tablespoons peanut oil

Salt and pepper