Adapted from Yasmin Fahr

Serves 4

In the mushroom world, there is a lot of debate over wet vs. dry sautéing; the reality is that neither is wrong. Serious Eats, Food52, and America’s Test Kitchen go to great lengths to talk about their best practices. The results are different enough that some may favor one method over the other, but ultimately it comes down to the finished texture you prefer. In years of research, dry sautéing has never done me wrong. Another bonus of this method: You can wash your mushrooms instead of fussing with a brush.

Just about any mushroom mix will work in this recipe. Using two or more varieties adds depth to the umami flavor, and the aromatics of garlic and ginger complement them beautifully. Serve the mushrooms as a side, or toss them with rice or noodles for a simple, satisfying meal.

Print Recipe

Sautéed Garlicky Ginger Mushrooms

Servings: 4

Ingredients

  • 1 1/2 pounds mixed mushrooms (I used brown shimeji, black pearl, and oyster)
  • 1/2 teaspoon olive oil
  • 2 tablespoons butter
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1/4 –1/2 cup vegetable broth
  • 1 teaspoon sesame oil
  • 1 tablespoon chopped chives
  • 1 tablespoon sesame seeds, toasted
  • Black pepper, freshly ground

Instructions

  • Trim, stem, and thinly slice mushrooms so all pieces are consistent in size. Wash mushroom pieces in a bowl of cold water; strain.
  • Heat a large Dutch oven or heavy-bottomed skillet over medium-high heat until hot. Add mushrooms (don’t worry about crowding) and cook, stirring every 2 minutes, until they release their liquid and the pan is dry, about 12–14 minutes. Add olive oil and toss mushrooms; cook until browned, about 3 minutes.
  • Push mushrooms to sides of skillet, then add butter to the center. When butter has melted, add garlic and ginger, and cook, stirring constantly, until aromatic, about 30 seconds. Add soy sauce, mirin, and vegetable broth as needed, scraping up any browned bits on the bottom of the pan, and stir the mixture into the mushrooms. Cook, stirring occasionally, until liquid has evaporated, 2–3 minutes. Remove from heat and toss with sesame oil.
  • Garnish with chives, sesame seeds, and a few grinds of pepper; serve warm.

Brown shimeji, black pearl, and oyster.