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Hero shot of Easy Marinated Mushrooms in a glass container.
Easy Marinated Mushrooms (Japanese Marinade)
Prep Time
5 mins
Cook Time
3 mins
9 hrs
Total Time
9 hrs 8 mins

Marinated Mushrooms is a handy side dish that you can make and keep them for 5 or so days in the fridge. And you can even freeze it. Slightly sour with a touch of sweetness, Easy Marinated Mushrooms (Japanese Marinade) is very simple to make and only few seasonings are required to marinate.

Use vegetarian dashi stock, e.g. konbu dashi to make it a vegetarian dish.

Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Recipe Type: Side
Cuisine: Japanese
Keyword: marinated mushrooms
Serves: 4 -6 as a side
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
  • 350g / 0.8lb Asian mushrooms (note 1)
  • 1 tbsp sesame oil (or vegetable oil)
  • 1 tbsp dashi stock (note 2)
  • 2 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • 1 tbsp mirin
Preparing Mushrooms
  1. Shiitake Mushrooms: Remove the stems and thinly slice them to about 2mm / 1⁄16" thick.

  2. Enoki mushrooms: Remove the woody part of the mushrooms at the bottom and break the clusters into smaller bunches.
  3. King oyster mushrooms: If they are very small, just thinly slice them vertically to about 2mm / 1⁄16" thick. If they are large like mine, cut the mushrooms in half in the middle of the stem, then slice each piece to 2mm / 1⁄16" thick. If the stem is very thick, you may want to halve the stems vertically, then slice them with the cut side facing down so that the width of the sliced piece becomes half of the original stem.

  4. Shimeji mushrooms: Remove the bottom part of the stems that are clustering the mushrooms, but do not cut them too much as you want to keep most clusters intact. Large mushrooms can be separated individually but keep a few small ones clustered together.

Sautéing and Marinating
  1. Heat sesame oil in a frying pan over medium high heat.

  2. Add the mushrooms to the pan and sauté until some pieces start browning and the mushrooms are wilted.

  3. Turn the heat off and add all the Marinade ingredients to the pan. Mix well.

  4. Transfer the mushrooms with the marinade to an air tight container. When the mushrooms cool down, put them in the fridge overnight (note 3).

Recipe Notes

1. I used mixed mushrooms - shiitake, enoki, king oyster and shimeji. You don’t need to have all four kinds of mushrooms. You can also use other mushrooms such as oyster mushrooms.

After removing the stems and bottom part of the enoki & shimeji mushrooms that are clustering the mushrooms together, they weighed 300g. The weight of the mushrooms does not have to be exact.

2. It is probably easier to dilute a pinch of dashi stock powder with 1 tablespoon of hot water, unless you already have dashi stock ready to use.

3. You can eat them straight away but they taste better the next day.

4. You can freeze the Marinated Mushrooms. Divide the mushrooms into serving portions and freeze so that you can defrost only the required portions. This is particularly convenient if you are planning to use them in a lunch box.

To freeze small portions, I do the following:
1) Put the marinated mushrooms in a large freezer bag, remove air and seal.
2) Place the bag on a work bench, flatten the bag.
3) Draw a partition on the plastic, making groups of the mushrooms. Trace the drawing to create wider gaps between the mushroom groups.
4) Place a large cutting board underneath the bag and transfer the bag to the freezer with a flat surface so that the bag will stay flat.

4. Nutrition per serving.

serving: 110g calories: 62kcal fat: 3.7g (6%) saturated fat: 0.3g (2%) trans fat: 0.1g polyunsaturated fat: 204g monounsaturated fat: 0.8g cholesterol: 0mg (0%) sodium: 230mg (10%) potassium: 302mg (9%) carbohydrates: 4.8g (2%) dietary fibre: 0.9g (4%) sugar: 3.4g protein: 3.1g vitamin a: 0% vitamin c: 3.1% calcium: 0.4% iron: 2.8%