Cooking Instructions

In a small bowl, combine the soy sauce, fish sauce, sugar and hot sauce. Set aside.

Remove the mushroom stems and set aside.

Heat about 2 Tbsp oil in a large skillet over medium heat.  Working in batches, place the mushroom caps in the skillet gill-side down, in a single layer, until softened a bit, about 5 minutes, adding the additional oil as necessary to prevent them from sticking to the pan. Turn the caps over with tongs and continue cooking a few more minutes until they’ve released their juices. Transfer the cooked mushrooms and their juices to a clean bowl. Continue cooking the remaining mushroom caps in the same manner and transfer to the bowl of cooked mushrooms. Finally, cook the remaining stems all at once until tender, adding additional oil as necessary to prevent them from sticking to the pan.

Add the cumin and coriander to the mushroom stems; when the spices release their fragrance, in a minute or two, return all the cooked mushroom caps to the pan. Add the soy mixture and continue cooking over medium high heat until the liquid has almost evaporated and the mushrooms appear lacquered. Turn off the heat and add the vinegar and stir to combine.

When the mushrooms have cooled, transfer them, and the liquid, to a clean jar. Store in the refrigerator for up to three weeks.