From a recipe in the Mushroom Cookbook edited by Nicola Hill (Mitchell Beazley:1994) I used a pint jar for this, and halved the amount of mushrooms to serve two, for a light lunch, mezze or side salad.

"Marinated Mushrooms"by Hokuto Kinoko to make a recipe for a savory pound cake (I reduced oil to the minimum, added more flavors, etc.) and this is the modified recipe.1) Don't wash the mushrooms before use (they will lose their flavor). 2) Don't soak the mushrooms in water after blanching (they become watery and don't blend well with oil). 3) Cool slowly so that their flavor seeps into the oil. This dish is more delicious if you leave them at room temperature and cool naturally. Recipe by tearstar

I've been making this ever since I started living on my own (about 20 years ago), so I don't even remember how this recipe came about. The marinade may be on the "sour" side. I always change the amounts or add spices and so forth depending on my mood, so the recipe isn't really fixed. It's delicious with a little ginger or garlic added, and herbs, chili peppers and curry powder work too. You can use bottled salad dressing as the marinade instead.Please use mushrooms of your choice. This is delicious made with shimeji, shiitake or maitake mushrooms too! It's better if you combine 2 to 3 types of mushrooms rather than using just one.Since the marinade contains vinegar, it keeps well, so it's handy to make a big batch at once.You can just microwave mushrooms in a heatproof container and store them as-is. For 2 to 4 servings. Recipe by Mitsuzou

I wanted to cook a healthy meal for my husband, who usually eats too many calories.I recommend you use a non-stick frying pan so you won't use up too much oil.The flavor soaks in better if you combine the mushrooms with the condiments while it's still warm. For 2-3 servings. Recipe by Maronkafe

Is great in spaghetti or any type of marinaras

great earthy taste :positive

I wanted to cook a dish that can be prepared in bulk.Use as much mushrooms as you prefer.It is delicious to eat as it is, but you could also top it on chilled tofu or toss into a salad.It'll keep in the fridge for 1 week.Add powdered dried sardines (about 2 tablespoons) for a boost of calcium. Recipe by Piyomame

Volumetrics Marinated with ingredients mushrooms.

I made it on the stove in a pan to start with, but I thought "Maybe I can make this in the microwave" and tried it out - and it worked out great. So here's the microwave version.Watch it in the microwave so that it doesn't boil over. When you want to make a large amount, cooking it on the stove is easier. For 1 storage container's worth. Recipe by Shirofukurousha

I use mushrooms for many different recipes because I love them so much. I came up with this recipe to use them up before they go bad.-You could basically use mushrooms of your choice. I didn't use king oyster mushrooms because they become too soft, and maitake mushrooms because they become bitter.-I made this only with vegetable oil, salt and pepper, so that this can be used for other recipes. However, I'm sure you could use olive oil or sesame oil instead of vegetable oil, and use Krazy Salt and/or oyster sauce for the condiments. For 1 ziploc bag's worth. Recipe by Kazapi-

Always good as a side dish.

I love mushrooms! Unfortunately I do not see variety of them here. So I cooked different way this time. I like to have these with melted gouda and rocket salad, but it's good for sandwiches or even by itself!