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.
Heat neutral oil in a large skillet over medium-high heat.
Add mushrooms and cook, stirring occasionally, until they are:
Golden brown
Tender
Have released most of their moisture (~5–7 minutes)
In a medium bowl, whisk together:
Soy sauce
Rice vinegar
Sesame oil
Ginger
Garlic
Maple syrup
Chili flakes (if using)
Scallion whites
While mushrooms are still warm, toss them into the marinade and stir well to coat.
Let sit for 20–30 minutes, stirring occasionally. Can be marinated longer for deeper flavor.
Serve warm, room temp, or chilled.
Transfer mushrooms to a serving bowl or plate.
Garnish with:
Scallion greens
Toasted sesame seeds
Optional herbs like cilantro or microgreens
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.
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.
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
4 servings