Mushroom Lemon Marinade
Quick answer
- Total time
- 10 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Shimeji, king oyster and fresh shiitake are microwaved and dressed while still hot with lemon juice, olive oil and a little soy sauce.
Read more
Unlike soy-pickled mushrooms meant to keep, this is a side to eat the same day, not a preserve. The dressing is mixed while the mushrooms cook and is ready the moment they come out. Each mushroom is cut to keep its own shape and texture, and the baby greens never go into the hot bowl; they line the plate raw beneath the warm mushrooms. The microwave time is set for the base two servings, and a larger batch needs extra time until everything is steaming hot throughout.
Ingredients
Instructions
- 1
Thinly slice one sixth of an onion.
Rinse and drain the baby leaves and keep them separate.
- 2
Remove the shimeji base and separate small clusters.
Cut the king oyster stem into rounds and its cap into thin slices. Trim the tough shiitake stems and quarter the caps.
- 3
Put the mushrooms in a microwave-safe bowl and cover with vented microwave-safe wrap.
Heat at 600 W for about 2 minutes 30 seconds. Check that the mushrooms are hot and cooked throughout; stir and heat further if some parts remain undercooked.
- 4
Meanwhile, mix the soy sauce, olive oil, lemon juice and pepper.
Toss the hot mushrooms with the onion and dressing.
- 5
Let the dressed mushrooms stand briefly, then serve over the baby leaves.
Recheck the microwave cooking when making more than the base quantity.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Mushroom marinade: base quantities and microwave method
Kikkoman · Checked: 2026-09-16
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