Marinated Mushrooms

Delicious and beefy, these add amazing depth, umami and wonderful texture to any dish. They also make a great meat substitute! You can also use the liquid from the mushrooms as a sauce, marinade, or seasoning for just about anything.

Yield: 1pint container

1 full pint container-(that you would find at the store) Shiitake mushrooms. If not available, baby bella mushrooms-stemmed (save the stems for your ramen broth if making)

¼ cup- Soy sauce

¼ cup- Mushroom soy sauce

½ cup- Sherry vinegar

1/8 cup- Granulated sugar

½ inch knob- Fresh ginger, peeled and sliced into thin coins. 1/8 inch.

1ea- Garlic clove(large), microplained. 

2Tbsp- Sesame oil. 1 Tbsp-for the pickle liquid, 1Tbsp-for sautéing the mushrooms.


1. In a medium sized bowl add soy sauce, mushroom soy, sherry vinegar, granulated sugar, sliced ginger, microplained garlic, and 1Tbsp of the sesame oil.  Using a whisk, mix everything together until the sugar is dissolved.

2. Pre-heat a large sauté pan on the stove on high. NOTE: if your pan can’t fit all of the mushrooms at once, work in batches. Don’t overcrowd your pan. When the pan begins to lightly smoke add mushrooms cap side up. Add sesame oil by drizzling it evenly over the mushrooms in the pan. Lower your heat to medium high. Sear one side of the mushroom for no longer than a min. Flip the mushrooms with a pair of tongs or a small spatula. Do the same for the other side. 

3. Once your mushrooms are seared on both sides turn off your heat and immediately pour the marinade into the hot pan. Use a wooden spoon to scrape any fond or brown bits on the bottom of your pan. Once your liquid has become come to a simmer add the mushrooms along with the liquid into its original bowl(if large enough). Let the mushrooms cool submerged in the liquid until they reach room temperature. Place mushrooms and liquid in a sealed container and keep refrigerated for up to two weeks. When serving you can keep the mushrooms whole, slice or chop them for a delicious addition to any meal. Save the mushroom liquid and use it as a sauce, marinade or seasoning for just about anything.



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