If you're a mushroom fan or a fungi fanatic, if you will, you're going to love having a jar of these marinated shiitake mushrooms on hand at all times. They're a great topping for poke bowls, broiled miso halibut, honey-glazed cod, pheasant adobo, stir fry, you name it! The earthy mushrooms soak up the sweet and salty marinade for a delightful treat that you'll want to put on everything!
TL; DR
Mushrooms are like little sponges that soak up any flavor you cook them in. This simple but flavorful soy sauce-based marinade becomes almost syrupy when simmered with sliced shiitake mushrooms. The marinade also acts as a preservative that keeps the mushrooms fresh in your fridge for a couple of weeks.
If you find yourself with extra mushrooms, this recipe is a great way to extend their shelf life if you don't plan to use them right away! Looking for more easy veggie condiments? Try pickled red onions with apple cider vinegar, pickled jalapeños, or pickled shallots.
Ingredient Notes
- Shiitake Mushrooms: If you have another mushroom that you prefer, this recipe works with just about any mushroom!
How To Make Soy-Marinated Shiitake Mushrooms
You'll be amazed at how much flavor is packed into these mushrooms with a few simple steps.
Pro Tip: Don't toss your mushroom stems! Keep them to add to stocks and broth like this venison ramen.
Serving Suggestions
These soy-marinated shiitake mushrooms are incredibly versatile and can be served in a variety of ways.
Try serving them alongside miso halibut, Asian cod, pheasant adobo, or grouse satay with peanut sauce for a flavorful, Asian-inspired meal. Or add them to poke bowls or venison bulgogi tacos.
You can also use them as a savory addition to fried rice, ramen, or grain bowls, or serve them alongside a protein like grilled venison steak or chicken for an easy, balanced dinner.
Shiitake Mushroom FAQ's
Shiitake mushrooms are a great balance of flavor somewhere between standard white mushrooms and more exotic gourmet mushrooms. They're earthy without being too overpowering and firm enough to hold their shape when cooked without being too rubbery.
Mushrooms should always be washed before using. Dirt and other organic matter can get stuck in the gills. Gently wash the entire mushroom before using to prevent grittiness in your dishes.
Soy-marinated mushrooms are a great topping for lots of Asian dishes or as part of an appetizer spread. They're delicious when eaten warm or cold!
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Thank you!
Annie
📖 Recipe
Soy-Marinated Shiitake Mushrooms
Ingredients
- 8 oz shiitake mushrooms, sliced (about 3 cups sliced)
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 2 tablespoon sugar
- ½ cup water
- 4 slices fresh ginger
Instructions
- Add all ingredients to medium saucepan and stir to combine. Reduce heat to low. Simmer for 25-30 minutes, stirring occasionally.
- Pour mushrooms into glass pint jar. Place lid loosely on top and let cool at room temperature for 30 minutes. Refrigerate until ready to use. Mushrooms will last up to 2 weeks in the fridge.
- Try serving them alongside miso halibut, Asian cod, pheasant adobo, or grouse satay with peanut sauce for a flavorful, Asian-inspired meal. Or add them to poke bowls or venison bulgogi tacos.You can also use them as a savory addition to fried rice, ramen, or grain bowls, or serve them alongside a protein like grilled venison steak or chicken for an easy, balanced dinner.
Notes
- If you have another mushroom that you prefer, this recipe works with just about any mushroom!
- Don't toss your mushroom stems! Keep them to add to stocks and broth like this venison ramen.
carol o'shea says
could you use reconstituted dried shiitake?
Annie Weisz says
Absolutely!
Anonymous says
Amazing recipe! My mum says they taste like here grandma’s recipe for marinated shiitake
Annie Weisz says
Thank you so much for your kind words!!