Mushroom Marinade

Asian-style mushroom marinade is the kind of pantry-staple recipe that turns plain portobello caps into a meaty, savory main course in a few hours. The marinade leans on five umami-loaded ingredients: hoisin sauce for sweetness, chili sauce for heat, rice wine for depth, soy sauce for salt, and fresh ginger and garlic for backbone.

The technique is what sets this apart from a pour-and-soak marinade. Placing the portobello caps gill-side up and spooning the marinade directly into the cap turns the mushroom into its own little bowl. The marinade pools where the gills are, soaking down into them slowly. Those gills are essentially sponges, and giving them a few hours to drink the sauce delivers maximum flavor with minimum waste.

A portobello marinated this way needs just a few minutes on a hot grill or under the broiler. The marinade caramelizes on the cap, leaving behind sticky, glossy edges.

Pro Tips

• Use a shallow dish that fits the caps snugly. Wide dishes mean wasted marinade.
• Don’t skip the white part of the scallion. Green tops are softer in flavor and won’t carry through cooking.
• Pat the caps dry before marinating. Wet mushrooms repel the marinade.
• Save leftover marinade and reduce in a pan to use as a finishing glaze.

Variations

• Add a teaspoon of sesame oil and a sprinkle of toasted sesame seeds for nutty depth.
• Swap hoisin for oyster sauce for a saltier, less sweet profile.
• Use this same marinade for tofu cubes or eggplant slabs.