"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 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

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 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

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

Volumetrics Marinated with ingredients mushrooms.

Whenever I want to eat a healthy pasta dish this is what I make. I like to add yuzu pepper paste to add a spicy accent. As long as you have a well flavored bonito based dashi stock, it will be delicious with just a little salt, and you'll feel satisfied after eating it. It's a great Japanese style pasta dish for women!As long as you have a well flavored bonito based dashi stock, it will be delicious with just a little salt, so if you can please make a proper dashi from scratch rather than using dashi stock granules. Then all you have to do is simmer everything together in a pan - so easy! The key to the flavor is the yuzu pepper paste. Add it for a spicy zing! For 2 servings. Recipe by Toiroiro

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

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-

There are so many different recipes on how to cook Mushrooms. This recipe comes with a bit of twist…skewers!!! So, since it is BBQ season, I thought you might enjoy this lovely Mushroom recipe as a side dish.

I wanted to make an appetizer that goes well with wine using ingredients I had in the refrigerator.Stir-frying the garlic slowly over low heat and bringing out its fragrance, is the key to making this dish delicious. For 2 servings. Recipe by Ayatan

I love making these one bite explosions of flavor ppl can't resist these mushrooms are just that I hope you guys love them