Japanese-Style Marinated Mushrooms


What could be easier than a dish that requires no cooking? Well, almost no cooking: the marinade must be heated and it in turn ‘cooks’ the mushrooms overnight.


  • 450 g (1 lb) small button mushrooms


  • 150 ml (5 fl oz) sake, rice wine or dry sherry
  • 2 tablespoons light soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon Chinese white rice
  • vinegar or cider vinegar
  • ½ teaspoon salt


  • 2 tablespoons finely chopped spring onions


Place the marinade ingredients in a small pan and simmer for about 5 minutes. Allow to cool thoroughly. Combine the cooled marinade with the whole mushrooms and leave to marinate overnight.

When ready to serve the mushrooms, drain them and discard the marinade. Garnish with the spring onions.