This tasty side dish uses a blend of Japanese mushrooms such as Shimeji, Maitake, Enoki and Shiitake marinated in a tangy soy marinade.
Appetizer, Condiments & Pickles, Sides
Dairy-Free, Low-Carb, Low-Fat, Pescatarian
3packsJapanese mushrooms(such as shimeji, enoki, maitake, shiitake, or nameko)
1tablespoondashi soy sauce(regular soy sauce will work)
1red chili pepper
Heat the olive oil in a frying pan over high heat, then add the mushrooms. Stir-fry until the mushrooms are cooked and there is little to no liquid in the pan.
Remove the pan from the heat, and then add the rice vinegar, soy sauce, chili pepper, mitsuba and shiso. Stir to combine, then add salt to taste. When the mushrooms have cooled, put them in a tupperware and refrigerate until you are ready to serve them.
These marinated mushrooms make a great appetizer or side and can be served on noodles, on top of pasta, or just by themselves.