Marinated Mushrooms

Name: Marinated Mushrooms
Total time: 50 min
Yield: Serves 2–3
Ingredients: Shimeji mushrooms 1 pack (about 100 g); King oyster mushrooms (eryngii) 1 pack (about 100 g); Maitake mushrooms 1 pack (about 100 g); Garlic (tube paste is OK) 1/2 tsp; Olive oil (vegetable oil is OK) 2 tbsp; Vinegar 2 tbsp; Sugar 1 tsp; Salt 1/3 tsp; Pepper A little; Storage container with a lid 1

🌱 VeganNo meat, fish, eggs, dairy, honey or bonito dashi

Serves 2–3 · About 50 min (30 min of this is just chilling in the fridge)
A make-ahead side dish: 3 kinds of mushrooms stir-fried with olive oil and garlic, then soaked in a vinegar marinade.

① Cut the mushrooms→② Make the marinade→③ Stir-fry the mushrooms→④ Soak in the marinade and chill

What to buy

Vegetables & mushrooms

Shimeji mushrooms1 pack (about 100 g)King oyster mushrooms (eryngii)1 pack (about 100 g)Maitake mushrooms1 pack (about 100 g)Garlic (tube paste is OK)1/2 tsp

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How to make it

Cut and pull apart the mushrooms

About 5 min

Do not wash the mushrooms. If there is dirt, wipe it off with a paper towel
On a cutting board, cut off the hard base of the shimeji and pull apart into small clusters by hand
Cut the king oyster mushrooms in half crosswise, then slice lengthwise 5 mm thick
Tear the maitake by hand into bite-size pieces

How to tell it's doneAll the mushrooms are pulled apart and about the same size.

Make the marinade

1 min

Put 2 tbsp vinegar, 1 tsp sugar, 1/3 tsp salt, 1 tbsp olive oil and a little pepper in the storage container
Mix well with a spoon

How to tell it's doneThe sugar and salt have dissolved, and no gritty bits are left on the bottom of the container.

Stir-fry the mushrooms

Medium heatAbout 5 min

Put 1 tbsp olive oil and 1/2 tsp garlic in a frying pan and put on medium heat
When you can smell the garlic, add all the mushrooms
Stir-fry 4–5 min, mixing with a spatula

How to tell it's doneAll the mushrooms are soft and have shrunk to about half, and the edges of the king oyster mushrooms are lightly browned.

Be carefulGarlic turns bitter if it burns. Add the mushrooms as soon as you smell it.

Soak in the marinade while hot and chill

In the fridge: 30 min

Put the cooked mushrooms while still hot into the storage container from step 2
Turn them over with a spoon to coat everything in the marinade
When it has cooled a bit, put on the lid and chill in the fridge 30 min or more

ReadyThe marinade has soaked into the mushrooms and their color is a little darker. Eat within about 3 days, kept in the fridge.

Be carefulIf you put the lid on while it's hot, water drops collect and it spoils faster. Put the lid on after it cools.

📚 Learn more about this dish

🥬 Ingredient guide

Ninniku (garlic)

🔪 Cutting & cooking tips

Cooling slightly (aranetsu)Heat levels (high, medium, low)

If it didn't work out

Too sourAdd a pinch of sugar and mix. Next time, use 1 1/2 tbsp vinegar.

WateryIt was not stir-fried enough in step 3. Stir-fry until the mushrooms shrink to about half.

The flavor is weakAdd a pinch of salt, mix, and let sit 10 min before tasting.

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Made by YUU, a teen who loves cooking → About me