Sticky soy mushrooms are slow cooked to perfection. An easy recipe that cooks itself in the background while you prepare the main dish of the evening. Served whole or sliced, the flavour hit is sure to impress.
Ingredients 6 medium white mushrooms
2 tbsp soy sauce
2 tbsp mirin
2 tbsp rice wine/sake
1 tsp garlic
1 tsp ginger
Salt and pepper
Brush dirt off mushrooms with a damp cloth and push out the stalks.
Mix the soy sauce, mirin, rice wine, garlic, ginger and a pinch of salt and pepper into a small pouring dish or jug.
Drizzle olive oil in a non-stick frying pan and place the mushrooms upside down so they become like cups. Carefully pour the marinade into each mushroom until full. Set on a low heat.
Cook slowly for about 20-30 minutes until you begin to see the sides of the mushroom turning brown. Once the brown almost reaches the edges of the 'cup', flip them over and allow them to broil in the marinade for 5 minutes upright, then again upside down to coat the top of the mushrooms.
Once the marinade begins to thicken, flip one last time for a few minutes, then serve onto a plate and drizzle the remaining sauce over the top.