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
Servings 6 mushrooms
- 6 brown, white button or shiitake mushrooms stalks removed
- 4 tsp soy sauce
- 2 tsp mirin
- 1 tsp garlic
- 1 tbsp vegetable oil
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.
- 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.
- 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.
Calories: 29kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 237mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Iron: 1mg