Sweet and Sour Ginger Roasted Mushrooms

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

Roasted mushrooms in a small bowl with chopsticks.

This post was originally published on Aug. 22, 2015.

How to make this recipe step by step:

All ingredients needed to make sweet and sour ginger roasted mushrooms on a white marble kitchen counter.

Step 1. Remove the stems from 12 ounces of mushrooms* and cut all the mushroom caps roughly in half.

*RECIPE NOTE: You can use any combination of oyster, shiitake and beech mushrooms for this recipe.

Step 2. Make the marinade. In a bowl whisk together:

  • 3 tablespoons rice vinegar
  • 1.5 tablespoons soy sauce
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon honey
  • 1 teaspoon vegetable oil
  • 1 teaspoon thinly sliced fresh chili pepper
Raw mushrooms in a bowl and marinade being whisked together.

Step 3. Pour the marinade over the mushrooms, mix everything around a few times to get all the mushrooms coated, then let them sit for 10 minutes. Heat the oven to 400 degrees F.

Step 4. Drain the mushrooms and discard the marinade. Transfer the mushrooms to a baking sheet and roast until tender (15 to 20 minutes).

Mushrooms in a marinade.

Step 5. To serve, sprinkle 1 fresh green onion (sliced thinly) on the mushrooms.

More Asian-inspired recipes:

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Roasted mushrooms in a small bowl with chopsticks.
Print Recipe
5 from 2 votes

Sweet and Sour Ginger Roasted Mushrooms

If you are a fan of the intense flavors of sweet and sour Asian dishes you’ll love these mushrooms. They are sweet, sour, ginger-y, slightly spicy and make a fantastic appetizer.
Course: Appetizer
Cuisine: Chinese
Keyword: roasted mushrooms, sweet and sour
Servings: 4
Calories: 60kcal

Ingredients:

  • 3 tablespoons rice vinegar
  • 1.5 tablespoons soy sauce
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon honey
  • 1 teaspoon vegetable oil
  • 1 teaspoon thinly sliced fresh chili pepper
  • 12 ounces mushrooms, (any combination of shiitake, oyster and beech)
  • 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)

Instructions:

  • Cut the stems off of the mushrooms and cut the mushroom caps roughly in half.
  • Whisk rice vinegar, soy sauce, ginger, honey, oil and chili pepper together in a bowl.
  • Pour the marinade over the mushrooms, stir around a few times to coat everything, then let the mix sit for 10 minutes.
  • Heat the oven to 400 degrees F.
  • Drain the mushrooms, then spread them out on a baking sheet and roast until tender (15-20 minutes).
  • Sprinkle with green onion slices and serve.

Nutrition

Calories: 60kcal

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Roasted mushrooms in a small bowl with chopsticks.

20 comments

  1. 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!

  2. 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

  3. 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?

  4. 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!

  5. Amanda M says:

    I have a buncha mushrooms hanging out in my fridge, just waiting to be turned into this! :) looks absolutely delicious Nicole.

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