Step 1

You can watch the short video for visual instructions.First, combine a tablespoon of olive oil with the soy sauce, vinegar, ginger, garlic, thyme, and black pepper in a small bowl, whisk, and set aside.

Step 2

Then, gently clean the mushrooms with a lightly damp paper towel/cloth, remove any tough stems at the base of each cluster, and break large clusters into bite-sized pieces.

Step 3

Next, heat a large non-stick/cast-iron skillet over medium-high heat with a swirl of oil. Once hot, arrange a single layer of mushrooms with space between (work in batches).

Step 4

Leave the mushrooms to sear undisturbed for 3-4 minutes per side or until golden brown and lightly crisp. Then, repeat with the remaining mushrooms.To increase the sear, gently press the mushrooms while they sear – but don’t move them around. Be careful not to overcook them, or they may become rubbery.

Step 5

Add the previously cooked mushrooms and glaze ingredients to the pan and simmer for a few minutes until the sauce has slightly thickened.

Step 6

Optionally, serve the sauteed mushrooms over rice with chopped parsley, scallions, or chives. Enjoy!