Ginger-Soy Marinated Mushrooms

Ginger-Soy Marinated Mushrooms
DifficultyBeginner
Category, ,

Sautéed mushrooms are marinated in a rich, aromatic blend of soy sauce, fresh ginger, garlic, and rice vinegar, infusing every bite with tangy, salty, and slightly sweet depth. Serve them warm, room temperature, or chilled—great on their own, over grains, tucked into lettuce cups, or atop toast.

SharePostSaveThreads
Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
 12 oz cremini or shiitake mushrooms, cleaned and quartered
 1 tbsp neutral oil (like grapeseed or avocado)
 2 tbsp soy sauce (or tamari for gluten-free)
 1 tbsp rice vinegar
 1 tsp toasted sesame oil
 1 tbsp fresh ginger, grated
 1 clove garlic, minced
 ½ tsp maple syrup or brown sugar
 1 scallion, thinly sliced (white and green parts separated)
 Optional: pinch of chili flakes or ½ tsp gochugaru for a mild kick
For Garnish (optional)
 Toasted sesame seeds
 Extra scallion greens
 Microgreens or fresh cilantro
Sauté the Mushrooms
1

  1. Heat neutral oil in a large skillet over medium-high heat.

  2. Add mushrooms and cook, stirring occasionally, until they are:

    • Golden brown

    • Tender

    • Have released most of their moisture (~5–7 minutes)

Make the Marinade
2

  1. In a medium bowl, whisk together:

    • Soy sauce

    • Rice vinegar

    • Sesame oil

    • Ginger

    • Garlic

    • Maple syrup

    • Chili flakes (if using)

    • Scallion whites

Marinate the Mushrooms
3

  1. While mushrooms are still warm, toss them into the marinade and stir well to coat.

  2. Let sit for 20–30 minutes, stirring occasionally. Can be marinated longer for deeper flavor.

  3. Serve warm, room temp, or chilled.

Garnish & Serve
4

  1. Transfer mushrooms to a serving bowl or plate.

  2. Garnish with:

    • Scallion greens

    • Toasted sesame seeds

    • Optional herbs like cilantro or microgreens

Tips for Success
5

  • Avoid overcrowding the pan—sauté mushrooms in batches if needed for proper browning.

  • Want extra chew and body? Use a mix of shiitake, oyster, and king trumpet mushrooms.

  • Marinated mushrooms keep well in the fridge for up to 3 days.

Variations
6

  • Add a splash of mirin or ponzu for sweetness and brightness.

  • Toss in blanched green beans or edamame for a bulked-up side.

  • Fold into a soba noodle salad with sesame dressing for a light main.

Suggested Pairings
7

  • Drink with: Cold sake, green tea, or a crisp pilsner

  • Serve with: Steamed rice, soba noodles, or as a topping on avocado toast or ramen

  • Occasions: Bento boxes, Asian-inspired dinners, mezze-style platters

Ingredients

 12 oz cremini or shiitake mushrooms, cleaned and quartered
 1 tbsp neutral oil (like grapeseed or avocado)
 2 tbsp soy sauce (or tamari for gluten-free)
 1 tbsp rice vinegar
 1 tsp toasted sesame oil
 1 tbsp fresh ginger, grated
 1 clove garlic, minced
 ½ tsp maple syrup or brown sugar
 1 scallion, thinly sliced (white and green parts separated)
 Optional: pinch of chili flakes or ½ tsp gochugaru for a mild kick
For Garnish (optional)
 Toasted sesame seeds
 Extra scallion greens
 Microgreens or fresh cilantro
Ginger-Soy Marinated Mushrooms
IngredientsDirections
Visited 1 times, 1 visit(s) today