Soy and Sake Sautéed Mushrooms

By Jeri Mobley-Arias
February 27, 2024 | Updated on February 28, 2024

Sautéed mushrooms are browned, seasoned, and gently simmered in an umami-rich soy and sake mixture. This flavorful side dish enhances any meal, adding a savory depth of flavor.

For more delicious mushroom recipes, try Mushroom Polenta, Kale and Mushroom Egg Bites, and Creamy Mushroom Soup next.

close up view of plated sauteed mushrooms

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You haven’t experienced the best sautéed mushroom recipe until now, and if you’re a mushroom lover, these whole sautéed mushrooms will soon be your new favorite. Prepared with a mixture of shiitake and oyster mushrooms, each bite offers a satisfying meaty texture and rich flavor.

Why This Sautéed Mushrooms Recipe Works

  • Flavorful – Made with two kinds of mushrooms and a few Asian pantry staples, this side dish makes for a terrific side dish and strong enough to hold up on its own.
  • The Perfect Texture – Sautéed mushrooms often get a bad rep for being soggy but an easy technique prevents yours from becoming a wet mess.
  • Versatile – This dish is hearty enough to be eaten alone as a meal but there are many ways to serve it. I’ll show you a few!
plate of sauteed mushrooms

Tools You’ll Need

Ingredients You Will Need for Sautéed Mushrooms

These easy sautéed mushrooms include a blend of shiitake and oyster mushrooms, enhanced with a Japanese-inspired mix of sake, mirin, and soy sauce.

  • Mushrooms – Dried shiitake mushrooms have a concentrated umami flavor and when rehydrated in water, create a deeply rich broth that is added to the mixture. that fresh mushrooms don’t possess. The oyster mushrooms contribute a delicate chewy texture and a mild, sweet taste. These types of mushrooms complement each other and absorb the saucy mixture well.
  • Avocado oil – This hearty-healthy oil is perfect for sautéing.
  • Sake – This Japanese rice wine adds a mellow subtle sweet flavor. This is my go-to cooking sake. It’s inexpensive and a bottle can last you a couple of months.
  • Mirin – This sweet rice wine balances the savory notes of this recipe.
  • Soy sauce – This has a natural umami flavor that marries well with the other flavors of the dish.
  • Kosher salt – Add salt to taste after the mushrooms have browned. I prefer Diamond Crystal brand.
  • Freshly cracked black pepper – This adds a bit of warm flavor and addd just before serving. Add to taste.

Garnish

  • Chives, finely chopped
a bowl of oyster mushrooms

How to Clean Mushrooms

Generally, it’s not a good idea to soak mushrooms as they absorb liquid very easily. If you want brown, crispy mushrooms, gently wipe the fresh mushrooms with a damp paper towel then pat them dry with another paper towel to remove excess moisture.

How to Prepare Dried Shiitake Mushrooms for Sauté

To prepare dried shiitake mushrooms for this recipe, start by soaking them in warm water for at least 20 minutes, or until they become fully rehydrated and plump. Once they’re rehydrated, gently squeeze out excess water.

shiitake mushrooms soaking in a bowl of water

How To Make Sautéed Mushrooms

Learn how to make the best sauteed mushrooms in just a few simple steps.

1. Heat a cast iron skillet over medium-high heat. Once hot, add oil and both mushrooms, spreading the mushrooms in an even layer. Cook for 10-15 minutes or until both sides have browned. Season mushrooms with kosher salt. Cook for another 2 minutes.

2. Add sake and cook for 2 minutes then add soy sauce and mirin.

mushrooms cooking in a skillet

Stir and cook for 1 minute then add reserved shiitake stock. Bring to a simmer then cook until liquid reduces by half, about 5-6 minutes. Season with a generous amount of freshly cracked black pepper and adjust seasoning with salt, if necessary.

3. Finish mushrooms with chives served over rice or preferred dish. Enjoy!

How Long to Sauté Mushrooms

Mushrooms need at least 10 minutes to sauté before adding liquids or sauces. They are done once they have browned on both sides. The exact cooking time may vary depending on the size of the mushrooms and the amount. Be sure to give the mushrooms space as they sauté. A wide cast iron pan is great for this recipe.

close up view of sauteed mushrooms in a pan

Tips for the Best Sautéed Mushrooms

  • Unless you’re rehydrating dried mushrooms, don’t soak mushrooms when cleaning. Otherwise, they won’t brown as they cook. See above for how to dry-clean mushrooms.
  • Don’t season the mushrooms too soon. Add salt and pepper towards the end of cooking to prevent them from releasing excess moisture.
  • Avoid stirring the mushrooms. Let the mushrooms cook undisturbed for about 10 minutes so they can brown.

Variations

  • Mushrooms – Swap either of the mushrooms for baby bella mushrooms (cremini mushrooms) or portobello mushrooms.
  • Veggies – Make this sauté a stir fry by adding a vegetable like spinach, asparagus, or zucchini. Add aromatics like onions or garlic for a more fresh flavor.

How to Serve Sautéed Mushrooms

  • Burgers – Upgrade your homemade burgers to gourmet when you add this as a topping.
  • Steak Top a juicy steak with sauteed mushrooms for a restaurant-quality meal and a great presentation.
  • Porkchops The savory salty quality of this dish pairs well with a thick pan-seared pork chop.
  • Pasta For a meatless meal, add mushrooms to your favorite pasta.
close up view of plated sauteed mushrooms

Storage

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat the mushrooms in a skillet over medium-low heat until evenly warmed.

Frequently Asked Questions

Can you freeze sautéed mushrooms?

To freeze sauteed mushrooms, store them in an airtight container in the freezer for up to 3 months. Allow them to defrost overnight in the fridge before reheating.

Should I sauté mushrooms in oil or butter?

You can use either oil or butter to sauté mushrooms, depending on your preference. Oil is a neutral base that showcases the natural flavors of the mushrooms. Butter adds a buttery richness that complements the mushrooms.

Why are my sautéed mushrooms soggy?

To prevent soggy mushrooms, pat dry the mushrooms before cooking to remove excess moisture. Avoid steaming the mushrooms by cooking them in a single layer. Finally, cook them over high heat without stirring for at least 10 minutes to allow proper browning.

close up view of sauteed mushrooms

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close up view of plated sauteed mushrooms

Soy and Sake Sautéed Mushrooms

Sautéed mushrooms are browned, seasoned, and gently simmered in an umami-rich soy and sake mixture. This flavorful side dish enhances any meal, adding a savory depth of flavor.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 people
Author Jeri Mobley-Arias
Course Appetizer, Side Dish
Cuisine Asian

Equipment

  • 10" cast iron skillet

Ingredients

  • 4 pieces dried shiitake
  • 8 ounces oyster mushrooms, cleaned and separated
  • 2 tablespoons avocado oil
  • cup sake
  • 4 tablespoons mirin
  • 1 tablespoons soy sauce
  • kosher salt, to taste, Diamond Crystal
  • freshly cracked black pepper, to taste

Garnish

  • chives, finely chopped

Instructions

  • Rehydrate dried shiitake. Place dried shiitake in a heatproof bowl and add 1 cup of boiling hot water. Cover bowl with a heatproof plate and set aside for 20 minutes.
  • After 20 minutes, remove mushrooms from the stock and squeeze out any remaining stock the mushrooms have. Trim and discard the stems, then slice the mushrooms into thin slices. Set stock and prepared mushrooms aside.
  • Heat a cast iron skillet over medium-high heat. Once hot, add oil and both mushrooms, spreading the mushrooms in an even layer. Cook for 10-15 minutes or until both sides have browned. Season mushrooms with kosher salt. Cook for another 2 minutes.
  • Add sake and cook for 2 minutes then add soy sauce and mirin. Stir and cook for 1 minute then add reserved shiitake stock. Bring to a simmer then cook until liquid reduces by half, about 5-6 minutes. Season with a generous amount of freshly cracked black pepper and adjust seasoning with salt, if necessary.
  • Finish mushrooms with chives served over rice or preferred dish. Enjoy!
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close up view of plated sauteed mushrooms

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jeri-mobley

Hey, I'm Jeri!

At Whisper of Yum, we explore ALL cuisines - comfort foods, classics, elevated originals. If you love food like me, I invite you to settle in to this place, where swoon-worthy food is attainable + inspo for your next meal awaits.

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