Sautéed Mushrooms

In the fridge was a package of baby bella mushrooms. When I’m grocery shopping the beautiful displays of fruits and vegetables inspire me to over imagine what I’ll cook. The mushrooms were fresh and firm, full of promise though I had no recipe in mind. They were on sale. That was a week ago, and they were still in the fridge. Though the following recipe calls for using a variety of mushrooms, it was very nice with only the one kind.

Japanese Sauteed Mushrooms

Sautéed Mushrooms
from Easy Japanese Pickling
by Seiko Ogawa

serves four
page 6

  • 1 pack eringi mushrooms
  • 6 large fresh shiitake
  • 2 packs enoki mushrooms
    • (Use your favorite variety of mushrooms.)
  • 4 Tablespoons vegetable oil
  • 1 dried chili
  • 3 Tablespoons soy sauce
  • 2 Tablespoons vinegar
  • 2 Tablespoons sake

Chop mushrooms, Seed chili. Mix soy sauce and vinegar in a large bowl.
Heat oil and chili in a pan. When hot, sauté the eringi and shiitake, then stir in the enoki.
Add sake. Pour mushroom mixture into soy sauce mixture. Let cool.
Can also be made a day ahead.

4 thoughts on “Sautéed Mushrooms

  1. There is nothing like a good bowl of fresh sauteed mushrooms! I have never tried adding dried chili to mine, I usually just use oil and some italian seasoning. Thanks for the inspiration!
    – Brittany

  2. I was wondering if these should be served cold, or simply at room temp. Are they good hot too? Im doing a meal for some judges and would like to be on point with this.

  3. I would serve them either cold or at room temperature—if you make them a day ahead, then cold is good, but if you make them shortly before dinner, room temp is fine. They are a tsukemono dish: vinegared dish, like a pickle.

    If you use shiitake, remove the stems: they are usually too tough to eat.

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