Marinated Mushrooms

Elevate your next dinner gathering with this make-ahead medley of marinated Japanese mushrooms. Tangy, sweet, and with just a bit of heat, it's the perfect pop of flavor to bring to your next holiday potluck or summer BBQ.

📝 Ingredients

• 2 tablespoons olive oil
• 500 grams mushrooms ((I used a mix of maitake, shimeji and nameko))
• red chili flakes ((to taste))
• 1/4 teaspoon salt
• 12 grams dark brown sugar ((about 1 tablespoon))
• 5 grams basil ((sliced into ribbons))
• 2 tablespoons rice vinegar ((apple cider vinegar will work as well))
• 1 tablespoon dashi soy sauce ((regular soy sauce will work))
• 1 scallion ((chopped for garnish))

👨‍🍳 Instructions

1. 1Trim and clean the mushrooms: Trim any tough stems or growing medium from 500 grams mushrooms and clean them as needed. If you are using large mushrooms, you may want to cut them into smaller bite-sized pieces.
2. 2Saute mushrooms: Heat 2 tablespoons olive oil in a frying pan over high heat, then add the mushrooms, red chili flakes, and 1/4 teaspoon salt. Stir-fry until the mushrooms are cooked and starting to brown around the edges (5-6 minutes).
3. 3Add sugar and basil: Add 12 grams dark brown sugar and 5 grams basil, and mix them in until the basil is vibrant green.
4. 4Marinate in vinegar and soy sauce: Remove the pan from the heat and add 2 tablespoons rice vinegar and 1 tablespoon dashi soy sauce and stir to combine. Transfer the marinated mushrooms to a container with a lid and let them marinate for at least a day or up to three days.
5. 5Garnish with scallions to serve: To serve the mushrooms, plate them up and garnish with chopped 1 scallion or chives.