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

I got some requests for easier ways to make big batches of cooked vegetables to use in other dishes, so I came up with this. It's really convenient to buy lots of mushrooms and marinate them since you'll have them on hand.Of course, these are good in pasta or salads. They're really good for kenchin soups or simmered dishes too!Remove the stems from the mushrooms, and pull them apart without washing them. If you wash them, they'll get soggy. If they're dirty, you can lightly wipe them off with a paper towel. Feel free to use olive oil instead of vegetable oil, if that's what you'd prefer. The dish will turn out delicious either way. Please adjust the amount of pepper to taste. Recipe by Hokutokinoko

"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

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.

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 came up with a butter version of the delicious simmered king oyster mushrooms.It's ok to pour the seasoning ingredients (sauce) on top of the king oyster mushrooms. The mushrooms should absorb the flavour, but it's better to stir lightly at the end just in case. Recipe by Pukuttopukumaru

Vegetarian food is actually very easy and versatile.I came up with this recipe to make something that I can keep on hand to serve with tofu or salad.It's also delicious if you serve with an extra drizzle of sesame oil on top. Recipe by Hikikomori-na

These air fried button mushrooms are quick and simple to make. And when they are paired with ranch dressing, irresistible!!

A teppanyaki chef I knew taught me this recipe a long time ago. He made it in front of me, quickly steam-cooking it on the griddle, but I've always wondered if I could make it in the microwave. So, ever since then I've been making it.If you are using sliced cheese, non-melting type might be suitable. You could also use pizza cheese. For 1 serving. Recipe by miyamiya

I ran out of frozen bento side dishes so I used the shimeji that I always have in the fridge to make a vegetable side dish.The amount of time it takes in the microwave will vary depending on your microwave, so do 1 minute + 1 minute and if it still seems uncooked, microwave it for short intervals.Don't microwave it for 2 minutes straight, and stir in between. Adjust the amount of salt, pepper, and ponzu to suit your tastes. I used herbed salt this time. Recipe by Shiokatsuo

I had some mushrooms to use up and an excuse to use the air fryer! Not putting measurements as it will depend on mushroom sizes. I'm sure you can pop these in the oven just the same.

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-