These tangy marinated mushrooms make for a delicious appetizer, a topping for a salad, or a stuffing for a sandwich. I used a mixture of eryngii (king trumpet), shimeji (beech), and shiitake mushrooms, but any mixture of your favorite mushrooms will work. The tangy and fragrant marinade also works for various other dishes, including grilled eggplant and fried fish.
Servings: 3-4 as a side
- 2 tablespoons olive oil
- 300 grams (11 oz) assorted mushrooms, trimmed and cut into bite-sized pieces
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon yuzu kosho
- Heat a frying pan over medium-high heat and add the olive oil and mushrooms. Saute the mushrooms until they are wilted and starting to brown (about 5-6 minutes).
- While the mushrooms cook, whisk the rice vinegar, soy sauce, sugar, and yuzu gosho together in a medium-sized bowl until the sugar has dissolved.
- When the mushrooms are done, transfer them straight into the marinade while hot and toss to coat evenly. The mushrooms are ready to eat once they have cooled to room temperature.