Get your mushrooms on. Full flavor profile. Japanese spiced with healthy freshness.
Vegan Sticky Japanese Mushrooms
Vegan sticky Japanese mushrooms are so good. Delectable Mushrooms in Soy Sauce are slow cooked in a flavour-packed, vegan friendly blend of soy, garlic and mirin. Perfect as an appetiser or mid-cooking snack, with only 5 ingredients and 5 minutes prep!
Equipment
- mixing bowl
- med.sauté pan
Ingredients
- 12 each shiitake, button or baby bella mushrooms choose which mushroom you like best or combine them for fun and flavor
- 8 tbsp soy sauce can substitute low sodium
- 4 tsp mirin
- 2 tsp minced garlic
- 3 tbsp vegetable or canola oil
Instructions
- This is step one through 7 of the instructions
- Pull out the mushroom stems by pushing away from you with both thumbs until they 'pop' out.
- Mix the soy sauce, mirin and garlic in a small pouring dish or jug.
- Pour the soy mixture into the mushroom's 'cups'.
- Drizzle the oil into a saucepan over low medium heat and carefully place the mushrooms into the pan. Cook slowly for about 10-15 minutes until the soy mixture starts to bubble. Add more oil if necessary to prevent them from sticking.
- Once the mushrooms have softened, flip them over and continue to cook for another 10 minutes or so.
- Flip occasionally, until the sauce has reduced, covering the mushrooms to become dark and sticky.
- Serve whole, or sliced.
Notes
