Kinoko Recipe

Clean and slice mushrooms

Wipe mushrooms with a damp cloth or paper towel to remove dirt. Trim stems as needed. Slice larger mushrooms into 1/4–1/2-inch (6–12 mm) thick pieces; leave small mushrooms whole or halved so pieces are roughly uniform in size.

Prep aromatics and herbs

Finely chop the shallot, mince the garlic, strip thyme leaves from stems and chop parsley. Measure soy sauce, mirin, lemon juice and seasonings so they're ready.

Heat pan

Set a large heavy skillet or sauté pan over medium-high heat. Add olive oil and 1 tablespoon of butter and let the butter melt until it foams but does not brown.

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 so they develop a golden-brown sear. Stir and continue cooking another 2–3 minutes until most pieces are browned and have released moisture.

Add aromatics

Push mushrooms to the side, add the remaining 1 tablespoon butter and the chopped shallot. Sauté shallot for about 1 minute until softened, then add minced garlic and cook 20–30 seconds until fragrant, stirring so garlic doesn’t burn.

Deglaze and season

Pour in the soy sauce and mirin to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Stir everything together and cook 1–2 minutes so the liquid reduces slightly and flavors concentrate.

Finish with herbs and acid

Stir in the chopped thyme, lemon juice, salt and pepper. Taste and adjust seasoning. Cook another 30 seconds to 1 minute to marry flavors.

Transfer mushrooms to a serving dish. Stir in the chopped parsley and, if using, drizzle with sesame oil, sprinkle toasted sesame seeds and sliced scallions. Serve hot as a side, over toast, rice, pasta, or mixed into risotto or noodle dishes.

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet or microwave; add a splash of water or oil if dry.