Step 1

Slice off the bottom tough part of the mushroom stems. In a small bowl, stir together the soy sauce, lime juice and Sriracha.

Step 2

Heat the sesame oil in a pan over medium-high heat. Add the beech mushrooms and cook for 3 minutes, stirring frequently. Add a few pinches of kosher salt while cooking.

Step 3

Reduce the heat to medium and carefully pour in the bowl of sauce. Continue cooking 1 to 2 minutes until browned and glossy.