Recipes/ Snack

Slow Cooked Sticky Soy Mushrooms

08/10/2019

These Sticky Soy Mushrooms are slow cooked in a flavour-packed blend of soy, garlic and mirin.  Sticky Soy Mushrooms are perfect as an appetiser or mid-cooking snack, and so easy to make they basically cook themselves!

Mushrooms cooked with a sticky soy glaze.

Why We Love This Recipe

  • Slow Cooked Sticky Soy Mushrooms are like little cups of YUM, perfect for an appetiser or a mid-cooking snack.
  • Soaking up every last drop of that umami-garlicky-sticky-soy goodness, they’re guaranteed to fire up your appetite!
  • These mushrooms are so easy and hands-off to cook, they basically cook themselves.

Uncooked mushrooms filled with soy sauce, garlic and mirin.

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Shittake and brown mushrooms in sticky soy sauce on a plate.

What You’ll Need

How to Slow Cook Sticky Soy Mushrooms

  • Mix the soy sauce, mirin and garlic in a small pouring dish or jug.
  • Drizzle the oil into a saucepan over low heat.
  • Pour the soy mixture into the mushrooms and place in the pan.
  • Cook slowly for about 10-15 minutes until the soy mixture starts to bubble. Add more oil if necessary to prevent them from sticking.
  • Once the mushrooms have softened, flip them over and continue to cook for another 10 minutes or so, flipping occasionally, until the sauce has reduced and mushrooms have become dark and sticky.

Shittake mushrooms slowcooked in sticky soy glaze.

Tips

  • You can use almost any mushroom as long as it has a deep enough cup to hold the sauce liquid while it slowly cooks. We usually use white button mushrooms, but shiitake would also work perfectly!
  • For the best flavour and most tender sticky mushrooms, allow them to cook slowly over a low heat. This will ensure there’s plenty of time for all that flavour to soak into the mushrooms, giving them a gorgeous glossy coat and sticky caramelised edges.
  • To clean the mushrooms prior to cooking, wipe them with a damp cloth or lightly rinse in cool water and pat dry with a paper towel. Avoid soaking them.

FAQs

Which type of mushrooms are best for this sticky soy mushroom recipe?

You can use any kind of mushroom with a deep cup shape – brown, white button or shiitake mushrooms are our favourites!

How long should I cook sticky soy mushrooms?

Give yourself plenty of time – around 30 minutes – for these mushrooms to slow cook on the stove while you prepare or cook your other main dishes. We love to get these mushrooms on the stove first and allow the delicious aroma to fill our kitchen and kickstart our appetites. You can intentionally prepare them as an appetiser or first course, but we’ll sometimes eat them as a quick snack mid-cooking!

Can you cook sticky soy mushrooms in advance?

Sticky mushrooms with soy are best enjoyed straight after cooking, while the mushrooms are hot and soft, and the edges are crispy and caramelised. 

What other dishes go well with sticky soy mushrooms?

These sticky mushrooms are rich and full of umami flavour. They’re perfect as an entree to other asian dishes, or served up with fluffy basmati or jasmine rice, or sautéed vegetables. 

Mushrooms cooked with a sticky soy glaze.

Variations & Substitutes

  • For gluten free sticky mushrooms, ensure you use a gluten free soy sauce. 
  • For extra convenience feel free to use minced garlic in a jar. But you can always opt for fresh, finely chopped garlic if you prefer.
  • Serve them whole, garnished with slices of spring onion and a little shichimi spice mix, or slice them up into neat little bite-sized strips – it’s totally up to you!

 

★ Did you make this recipe? Please leave a star rating below!

Mushrooms cooked with a sticky soy glaze.

Slow Cooked Sticky Soy Mushrooms

These Sticky Soy Mushrooms are slow cooked in a flavour-packed blend of soy, garlic and mirin. They're perfect as an appetiser or mid-cooking snack, and so easy to make they basically cook themselves!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Snack
Cuisine: Wandercooks Creations
Servings: 6 mushrooms
Calories: 29kcal
Author: Wandercooks
Cost: $3

Equipment

  • Small mixing bowl for sauce
  • Small frypan

Ingredients

  • 6 brown, white button or shiitake mushrooms stalks removed
  • 4 tsp soy sauce
  • 2 tsp mirin
  • 1 tsp garlic
  • 1 tbsp vegetable oil

Instructions

  • Mix the soy sauce, mirin and garlic in a small pouring dish or jug.
  • Drizzle the oil into a saucepan over low heat.
  • Pour the soy mixture into the mushrooms and place in the pan.
  • Cook slowly for about 10-15 minutes until the soy mixture starts to bubble. Add more oil if necessary to prevent them from sticking.
  • Once the mushrooms have softened, flip them over and continue to cook for another 10 minutes or so, flipping occasionally, until the sauce has reduced and mushrooms have become dark and sticky.

Notes

Tips

  • You can use almost any mushroom as long as it has a deep enough cup to hold the sauce liquid while it slowly cooks. We usually use white button mushrooms, but shiitake would also work perfectly!
  • For the best flavour and most tender sticky mushrooms, allow them to cook slowly over a low heat. This will ensure there's plenty of time for all that flavour to soak into the mushrooms, giving them a gorgeous glossy coat and sticky caramelised edges.
  • To clean the mushrooms prior to cooking, wipe them with a damp cloth or lightly rinse in cool water and pat dry with a paper towel. Avoid soaking them.
 

FAQs

  • Which type of mushrooms are best for this sticky soy mushroom recipe? You can use any kind of mushroom with a deep cup shape - brown, white button or shiitake mushrooms are our favourites!
  • How long should I cook sticky mushrooms? Give yourself plenty of time - around 30 minutes - for these mushrooms to slow cook on the stove while you prepare or cook your other main dishes. We love to get these mushrooms on the stove first and allow the delicious aroma to fill our kitchen and kickstart our appetites. You can intentionally prepare them as an appetiser or first course, but we'll sometimes eat them as a quick snack mid-cooking!
  • Can you cook sticky mushrooms in advance? Sticky mushrooms with soy are best enjoyed straight after cooking, while the mushrooms are hot and soft, and the edges are crispy and caramelised. 
  • What other dishes go well with sticky mushrooms? These sticky mushrooms are rich and full of umami flavour. They're perfect as an entree to other asian dishes, or served up with fluffy basmati or jasmine rice, or sautéed vegetables. 
 

Variations & Substitutes

  • For gluten free sticky mushrooms, ensure you use a gluten free soy sauce. 
  • For extra convenience feel free to use minced garlic in a jar. But you can always opt for fresh, finely chopped garlic if you prefer.

Nutrition

Calories: 29kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 237mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Iron: 1mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks

Where We Cooked This Recipe

Last night, after a very early start (ugh, 3.30am alarm for an 8am flight? Whhhyyyyyy??) we touched down in Japan and now we’re staying at our favourite guesthouse in the backstreets of Osaka.

Being in Japan gives us the warm and happy feels, almost like coming home. We’re literally so happy to be here I don’t think we stopped grinning until our heads hit the pillow last night, which made for some sore face muscles in the morning.

I think we’re feeling just a bit too keen right now, mostly because of the huge shared kitchen, and the fact that we can use it whenever we want.

And with a bunch of quirky Japanese supermarkets around us, we’re set for a week long cooking spree!

Gleeeeeee.

So what do two Wandercooks do with a giant kitchen and ample ingredients on hand? Cook of course! 

Today we decided to whip up a batch of these amazing Slow Cooked Sticky Soy Mushrooms. They’re one of our favourite little appetisers that we used to cook so often at home, but we’ve had to go without them for soooo loooong

Full of sticky soy garlicky goodness, these slow cooked shiitake and button mushrooms are our go-to munch, whether we’re cooking for two or getting our friends’ or families’ stomachs into gear for a night of feasting.

The best part is they’re so easy to make that they pretty much cook themselves in the background while you’re busy doing something else.

Today’s Sticky Soy Mushrooms are the result, along with an experimental batch of Vegemite Chicken Pasta!

Slow Cooked Sticky Soy Mushrooms - Like little cups of YUM. Perfect for an appetiser or a mid-cooking snack. Soy and mushrooms were made for each other. Vegetarian. | wandercooks.com

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28 Comments

  • Reply
    Jeannette
    08/10/2019 at 10:17 pm

    They look absolutely INCREDIBLE. I know this is something I’ll have to try out with my mum! Thanks for sharing!

    • Reply
      Wandercooks
      09/10/2019 at 4:36 pm

      Hope you guys enjoy it, would love to know what you think!

  • Reply
    Danielle
    08/10/2019 at 9:33 pm

    These sound incredible! I love dishes like this that you can serve as appetizers. And the soy adds such a great flavor!

    • Reply
      Wandercooks
      09/10/2019 at 4:36 pm

      Yes, so versatile and so yum!

  • Reply
    Alexandra
    08/10/2019 at 9:23 pm

    So delicious and packed full of flavour!
    I have never had a better mushroom dish before!

    • Reply
      Wandercooks
      09/10/2019 at 4:35 pm

      Aww, thanks Alex! Hope you enjoy them 🙂

  • Reply
    Elaine
    08/10/2019 at 9:11 pm

    My favorite part about making these mushrooms is that these mushrooms cook themselves lol Love easy dishes that taste like heaven and look amazing!

    • Reply
      Wandercooks
      09/10/2019 at 4:34 pm

      Exactly! High five to that haha

  • Reply
    Mahy
    08/10/2019 at 8:55 pm

    I get excited every time I see a mushroom recipe. I love mushrooms because they give an incredible flavor like no other ingredient does. Looks nice and so inviting!

    • Reply
      Wandercooks
      09/10/2019 at 4:34 pm

      Agreed, and the soy complements the mushroom flavour so deliciously.

  • Reply
    Danielle
    08/10/2019 at 8:52 pm

    There are a few flavors that work incredible well with mushrooms and soy sauce flavor is one of them – they are too good together! Love how cute these are – great entertainer for small to medium parties!

    • Reply
      Wandercooks
      09/10/2019 at 4:34 pm

      Thanks Danielle!

  • Reply
    Anne Murphy
    16/01/2016 at 12:26 pm

    Sometimes it seems that everyone I cook for *loves* mushrooms – so I often start special meals with some sort of mushroom appetizer. This just joined the list – looks as if it would be perfect, simmering away on the back burner while I put finishing touches on everything else!

    • Reply
      Wandercooks
      16/01/2016 at 2:42 pm

      What a great idea, Anne! Completely recommend. So easy to do while you’re concentrating on other things.

  • Reply
    Willow
    15/01/2016 at 4:25 am

    I love all of these ingredients, so I know I will love these! Sounds fabulous!

    • Reply
      Wandercooks
      16/01/2016 at 2:36 pm

      Great to hear, have fun cooking! 🙂

  • Reply
    Brian Jones
    13/01/2016 at 6:44 pm

    How wonderfully simple and they sound delicious!

    • Reply
      Wandercooks
      14/01/2016 at 2:11 pm

      Yep, so simple Brian! Alllllmost set and forget haha

  • Reply
    Kathryn @ FoodieGirlChicago
    09/01/2016 at 2:15 am

    These would make a lovely party appetizer, and I bet they would be great paired with a number of different noodle and rice dishes.

    • Reply
      Wandercooks
      10/01/2016 at 5:23 pm

      Definitely! Depending on their size, you can slice them up so they are slightly smaller and serve with food picks. They were a huge hit with our friends and family at our going away party. 🙂

  • Reply
    Christie
    09/01/2016 at 1:22 am

    I wonder if this is like a recipe we had in a Chinese restaurant that we have never seen again. It was the best mushrooms I’ve ever had. I have to try these ASAP.

    • Reply
      Wandercooks
      10/01/2016 at 5:21 pm

      Could be! It’s quite a common flavour mixture in Japan and China. Slow cooking them really lets the flavour absorb. Hope you enjoy Christie! 🙂

  • Reply
    Emma @ Supper in the Suburbs
    08/01/2016 at 8:52 pm

    How jealous am I of your travels!? Japan has been on my must-visit list for ages but can’t seem to find the time or money to take a break – boo! In the meantime I’ll just have to make these adorable sticky mushrooms to make myself feel better 🙂 thanks for sharing!

    • Reply
      Wandercooks
      08/01/2016 at 10:40 pm

      Japan in our favourite! Hope you can make it one day. In the meantime hopefully these mushrooms will bring some Japanese flavour to your day! 🙂

  • Reply
    Tracy @ Served from Scratch
    08/01/2016 at 6:05 pm

    Oh my gosh I bet these are amazing and make an elegant party snack!

    • Reply
      Wandercooks
      08/01/2016 at 7:44 pm

      Absolutely Tracy! Assuming they last that long… 😉

  • Reply
    Martin @ The Why Chef
    07/01/2016 at 6:23 pm

    I’ve been looking for a decent accompaniment for my teriyaki noodles! I can taste the garlic-soy-umami-goodness already!

    Would using sesame oil bring anything to the party, or will the low smoke point ruin it a bit?

    • Reply
      Wandercooks
      07/01/2016 at 8:32 pm

      Absolutely Martin! Sesame oil will work perfectly for this dish, we’ve used it a few times ourselves actually. Your teriyaki noodles sound delish – match made in heaven! Enjoy 🙂

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