Soy-Marinated Shiitake Mushrooms
Marinated shiitake mushrooms made with soy sauce, ginger, and rice vinegar are a simple, flavorful side dish or addition to rice, noodles, and bowls.
Servings: 8
Calories: 25kcal
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.
Nutrition
Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 148mg | Potassium: 105mg | Fiber: 1g | Sugar: 4g | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.2mg
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