Balsamic Sauteed Mushrooms

Balsamic Sauteed Mushrooms

Experience the savoriness of balsamic vinegar and soy sauce.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

50 g (1.8 oz.)

50 g (1.8 oz.)

100 g (3.5 oz.)

100 g (3.5 oz.)

3 leaves

1 clove

1 Tbsp

3 Tbsp

a dash


  1. Remove the hard base from the shimeji and maitake mushrooms and separate into individual stems. Leaving about 1 cm (1/2 in.), chop off the rest of the stem from the fresh shiitake mushrooms and then quarter. Half the king oyster mushroom lengthwise, then slice-up thinly. Tear the lettuce into bite-size pieces and thinly slice-up the garlic.
  2. Heat the olive oil and garlic in a fry pan. Once fragrant, add in and saute the mushrooms.
  3. Once thoroughly cooked, season with the balsamic vinegar and soy sauce and sprinkle on the pepper.
  4. Line plates with the lettuce leaves, pile on the mushrooms and top with the croutons.

Cooking Basics

Shimeji mushrooms - cutting off the hard base

Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.

Garlic - thinly sliced

Cut the garlic clove with the skin removed vertically in two. Then use the heel of the knife to remove the core and thinly slice.


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