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Soy-glazed trumpet mushrooms on white rice with scallions.

Soy-Glazed Trumpet Mushrooms

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  • Author: Alexandra Shytsman
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2-4 servings 1x
  • Category: Vegetables
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan

Ingredients

Scale
  • 10 ounces trumpet mushrooms
  • 2 tablespoons seasoned rice vinegar* (see note below)
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon pure maple syrup or honey
  • 1 medium garlic clove, minced
  • 1-inch knob fresh ginger, peeled and minced
  • 1 medium scallion, sliced
  • Sesame seeds, for garnishing

Instructions

  1. If your mushrooms have dirt on them, brush it off with a paper towel or pastry brush. If not, skip this step.
  2. In a large shallow dish, combine the rice vinegar, soy sauce, and sesame oil.
  3. Trim the mushroom ends and discard. Thinly slice the mushrooms lengthwise and add to the marinade. Toss with your hands to coat evenly. Marinate for 15 minutes, tossing one more time halfway through, to ensure they’re marinating evenly.
  4. Heat a large non-stick skillet over medium heat. Lift the mushrooms out of the marinade – reserving the leftover liquid – and arrange in the skillet in a single layer. Cook until all the liquid has evaporated from the pan and the mushrooms are golden brown on the bottom, 5 to 7 minutes. Then flip and brown the other side for 2 to 3 minutes more.
  5. Meanwhile, stir the maple syrup, garlic, and ginger into the leftover marinade.
  6. When the mushrooms are evenly browned, pour the marinade into the skillet and immediately toss to coat. Cook until the mushrooms are shiny and glazed, about 1 minute more.
  7. Transfer to a serving plate, and garnish with scallions and sesame seeds.

Notes

Seasoned rice vinegar has salt and sugar added to it. You can use regular rice vinegar, but you may want to compensate with extra soy sauce and/or maple syrup.


Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 115
  • Fat: 4.3 g
  • Carbohydrates: 24 g
  • Fiber: 8.1 g
  • Protein: 8.9 g