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Soy glazed mushrooms

1/4 cup sesame oil. more as needed

6 king trumpet mushrooms cut into thick slices. (if you want to get fancy then score the mushrooms)

1 package Hon-shimeji cut the root off and just separate the mushrooms

4 oz maitake mushroom

1/2 bunch scallions, chopped

1 Tbsp sesame seeds

2 garlic cloves, chopped

1/2 Tbsp ginger, grated

1/4 cup soy

1/2 cup chicken stock or water

1/2 bunch chives, chopped

* mushroom quantity and type can be changed based on availability (you can use whichever mushrooms you like:) a hot pan add oil then add the trumpet mushroom scored side down. when golden brown flip and finish cooking on the other side. take out into a plate and put on the side

2.add more oil if needed. then add maitake mushrooms and cook more 2 min then add hon shimeji mushrooms. cook for 1 more min. then set a side.

3. add some more oil then add chopped scallions, garlic and ginger cook on med heat soft.add back all the mushrooms and sesame seeds.

4. Deglaze with soy sauce and chicken stock.

5. transfer to a plate and garnish with chives

Bon appétit

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Lonnie Dyner
Lonnie Dyner
Mar 26, 2021

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