Sweet and Sour Ginger Roasted Mushrooms

If you are as much a fan of the intense flavors of sweet and sour Asian dishes as I am then you’ll love these mushrooms. They are sweet, sour, ginger-y, and slightly spicy and make a fantastic appetizer.

Sweet and Sour Ginger Roasted Mushrooms

To license this image please contact me at nicole@thespicetrain.com.

Here’s how it works: you marinate oyster, beech and shiitake mushrooms (along with a smidgeon of sliced chili pepper) in a mix of rice vinegar, soy sauce, honey and ginger and then roast them until they are nicely tender. Before serving be sure to sprinkle a bit of fresh green onion on to contrast the intense sweet and sour flavors. Bon appetit! :)

Sweet and Sour Ginger Roasted Mushrooms
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 4
  • 3 tablespoons rice vinegar
  • 1½ tablespoons soy sauce
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon honey
  • 1 teaspoon vegetable oil
  • 1 teaspoon thinly sliced fresh chili pepper
  • 4 ounces shiitake mushrooms, stems removed and caps cut in half
  • 4 ounces Beech mushrooms, stems trimmed
  • 4 ounces oyster mushrooms, stems trimmed
  • 1 green onion, thinly sliced (don't skip, it's not just for garnish, it's required to contrast the sweet and sour flavors of the mushrooms)
  1. Heat the oven to 400 degrees F.
  2. Whisk rice vinegar, soy sauce, ginger, honey and oil together in a bowl.
  3. Add the chili pepper and the mushrooms, stir around a few times to coat everything, then let the mix sit for 10 minutes.
  4. Spread the mushrooms out on a baking sheet and roast until tender (about 10 minutes).
  5. Sprinkle with green onion slices and serve.

Food Photography and Styling: I used a wooden placemat that I bought years ago from Target as the surface in this shot. I don’t know why I don’t use it more often, it’s a good prop actually, the color is nicely muted and the mosaic pattern looks nicely interesting. The backdrop is a brown cork tile (another prop I should use more often…). Because I wanted to bring out the nice shiny glaze on the mushrooms I lit this photo from the back using my strobe.
Nikon D600, 105mm, f/6.3, 1/125 sec., ISO 50. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.


  1. Maggie says:

    What a interesting recipe! Love mushrooms but it never occurred to me to use such a Asian style flavor combination with them. Really like the decorations on the top!

  2. Louise | Cygnet Kitchen says:

    Great shot, I love your photography Nicole! Fantastic asian flavours, perfect with earthiness of the mushrooms.
    p.s I really want to invest in a good artificial light setup (preferably not too expensive). It would need to be available in the UK. I was going to ask you, have you ever used a Lowel Ego Light? Do you know if they are any good?

  3. Ruby says:

    I am not a huge mushroom fan but I think I would definitely be converted with this dish. Beautiful photos and gorgeous recipe. Love your site. x

  4. Bam's Kitchen says:

    What a fun idea for a dish, Almost like Suan la tang- hot and sour soup with rice vinegar instead of Chinese black vinegar. Love the look you achieved with your artificial lighting. Just stunning! Wishing you a super weekend!

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