Salt & Pepper Mushroom Recipe

Clean and trim

Wipe mushrooms clean with a damp cloth or paper towel. Trim the stem ends; leave small mushrooms whole and halve or quarter larger ones so pieces are roughly uniform (about 1–1 1/2 inch pieces). Total should weigh about 1 lb.

Marinate briefly

In a mixing bowl combine 1 tbsp light soy sauce, 1 tsp sesame oil and 1 tsp cornstarch. Add the mushroom pieces and toss until evenly coated. Let sit 5–10 minutes while you prepare the pan and seasonings. The cornstarch helps the mushrooms take on a glossy exterior and aids slight browning.

Prepare seasonings

In a small bowl combine 3 tsp kosher salt and 2 tsp freshly ground black pepper. Adjust final amount slightly to taste — this blend is intentionally on the assertive side to give the characteristic salt-and-pepper punch. Mince 2 garlic cloves and thinly slice 2 scallions; separate white and green parts of the scallions if you like, reserving greens for garnish.

Have chopped cilantro ready if using.

Heat the pan

Place a large skillet or wok over medium-high heat. Add 2 tbsp neutral oil and let it heat until shimmering but not smoking (about 1–2 minutes). A hot pan is important to sear the mushrooms rather than steam them.

Sear mushrooms

Add the marinated mushrooms to the hot pan in a single layer. Do not overcrowd — cook in batches if needed. Let mushrooms sit undisturbed 2–3 minutes so the bottoms brown, then stir or toss and continue to cook another 2–3 minutes until nicely browned and most moisture has evaporated.

Add aromatics

Push mushrooms to the edges leaving a small well in the center of the pan. Add 1 tsp butter (optional) and the minced garlic to the hot oil in the well; sauté 20–30 seconds until fragrant but not burned. Quickly toss garlic through the mushrooms so it coats evenly.

Season

Sprinkle the prepared salt-and-pepper mixture evenly over the mushrooms. Toss thoroughly to distribute; taste and add a bit more salt or pepper if desired. If the pan seems dry and you want a slight saucy sheen, splash 1 tbsp water or mushroom soaking liquid and stir until the bits deglaze and coat the mushrooms.

Finish

Turn off the heat. Stir in the white parts of the scallions, then transfer mushrooms to a serving dish. Garnish with the green scallion slices and chopped cilantro (if using). Serve immediately while hot.