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
