Step 1

Remove the stems from the mushrooms and discard. Slice the larger mushroom caps in half and keep smaller mushrooms whole. In a small bowl, stir together the soy sauce, lime juice, Sriracha and toasted sesame oil.

Step 2

Heat the sesame oil in a large skillet over medium heat. Add the mushrooms and cook 5 minutes, stirring occasionally. Add a few pinches of kosher salt while cooking.

Step 3

Once browned on all sides, carefully pour in the bowl of sauce and continue cooking 1 to 2 minutes until dark brown and glossy. Serve immediately.