Hibachi Mushrooms Recipe

Prepare mushrooms

Wipe mushrooms clean with a damp paper towel to remove dirt. Trim the stems if needed and halve or quarter larger mushrooms so pieces are roughly uniform (about 1–1.5-inch pieces). Smaller mushrooms can be left whole.

Make sauce

In a small bowl, combine soy sauce, lemon juice, minced garlic, and sesame oil. Stir and set aside.

Preheat skillet

Heat a large cast-iron skillet or heavy nonstick pan over medium-high heat until hot (about 2 minutes). Add the neutral oil and swirl to coat the surface to prevent butter from burning.

Sear mushrooms

Add the mushrooms in a single layer (work in two batches if necessary to avoid overcrowding). Let mushrooms cook undisturbed for 2–3 minutes to develop a golden brown sear. Stir or shake the pan and continue cooking another 2–3 minutes until most surfaces are browned and any released liquid has mostly evaporated.

Add butter and seasoning

Reduce heat to medium. Push mushrooms to the center and add the butter. Once butter melts and foams (~30 seconds), stir it through the mushrooms so they become glossy and start to brown further. Sprinkle kosher salt and black pepper evenly while stirring.

Finish with sauce

Pour the prepared soy-lemon mixture over the mushrooms. Stir continuously for 30–45 seconds so the sauce reduces slightly and coats the mushrooms. Cook just until the sauce is heated through and slightly thickened — avoid overcooking so mushrooms remain tender.

Finish and serve

Remove pan from heat. Stir in sliced green onions and toasted sesame seeds (if using). Taste and adjust seasoning with a pinch more salt or a squeeze of lemon if needed. Transfer to a serving dish and serve immediately.