Name: Pan-Seared Cap Mushrooms in Soy Sauce Glaze
Prep time: 5 min
Cook time: 10 min
Total time: 17 min
Yield: 4
Cuisine: Asian
Ingredients: 1 lb large cremini or button mushroom caps, stems removed; 1 tbsp honey (or maple syrup); 1 tbsp rice vinegar; 1 tsp fresh grated ginger; 1 tsp toasted sesame oil; 1 tsp toasted sesame seeds; 2 cloves garlic, minced; 2 green onions, thinly sliced; 2 tbsp neutral oil (avocado or vegetable); 3 tbsp low-sodium soy sauce (or tamari)

Pan-Seared Cap Mushrooms in Soy Sauce Glaze are golden, meaty mushroom caps caramelized in a sweet-salty umami glaze. This quick vegetarian, vegan, gluten-free side or appetizer bursts with Asian-inspired flavor and is ready in just 15 minutes.

Why You’ll Love This Recipe

Pan-Seared Cap Mushrooms in Soy Sauce Glaze are the ultimate fast-and-fabulous mushroom dish that tastes like it came from your favorite Asian restaurant. Large mushroom caps get beautifully browned and juicy, then coated in a sticky, glossy glaze of soy sauce, honey, and sesame that’s pure umami magic. Ready in just 15 minutes, this vegan, gluten-free recipe works as a stunning side for steak or rice, a topping for noodles, or even a standalone appetizer. It’s budget-friendly, endlessly customizable, and delivers restaurant-level flavor with almost zero effort—perfect for busy weeknights or impressing guests without stress.

Recipe Tips and Tricks

Use Large Caps: Cremini or white button caps 2–3 inches wide give the best meaty texture.
Dry Thoroughly: Pat mushrooms completely dry so they sear instead of steam.
Hot Pan First: Preheat skillet until smoking hot for perfect golden crust.
Don’t Crowd Pan: Cook in batches if needed—overcrowding prevents browning.
Sear Gill-Side Down First: Gets the prettiest color and texture.
Reduce Glaze Separately: Ensures it thickens to a syrupy consistency.
Finish with Sesame Oil: Adds aroma without burning in the hot pan.
Garnish Right Before Serving: Keeps green onions crisp and sesame seeds crunchy.

Yield: 4 Servings

Pan-Seared Cap Mushrooms in Soy Sauce Glaze

Golden pan-seared mushroom caps glazed with sticky sweet-salty soy sauce.

Prep Time 5 minutes

Cook Time 10 minutes

Additional Time 2 minutes

Total Time 17 minutes

Ingredients

1 lb large cremini or button mushroom caps, stems removed
1 tbsp honey (or maple syrup)
1 tbsp rice vinegar
1 tsp fresh grated ginger
1 tsp toasted sesame oil
1 tsp toasted sesame seeds
2 cloves garlic, minced
2 green onions, thinly sliced
2 tbsp neutral oil (avocado or vegetable)
3 tbsp low-sodium soy sauce (or tamari)

Instructions

Prep Mushrooms: Gently wipe caps clean with a damp cloth; pat completely dry and remove stems.
Make Glaze: In a small bowl, whisk soy sauce, honey, rice vinegar, garlic, and ginger until smooth.
Heat Pan: Place a large skillet over high heat; add neutral oil and heat until shimmering.
Sear First Side: Place mushroom caps gill-side down; cook undisturbed 3-4 minutes until deep golden.
Flip Caps: Turn mushrooms gill-side up; cook another 2-3 minutes until tender and browned.
Remove Temporarily: Transfer mushrooms to a plate to make room for glaze reduction.
Reduce Glaze: Pour glaze mixture into hot pan; simmer 1-2 minutes until thick and syrupy.
Return Mushrooms: Add mushrooms back to pan; toss gently to coat evenly in glossy glaze.
Finish: Drizzle with sesame oil; toss once more and remove from heat.
Serve: Transfer to platter, sprinkle with green onions and sesame seeds, and enjoy hot!

Notes

Use the largest caps you can find for steak-like presentation.
Work quickly once glaze hits the pan—it thickens fast.
Perfect as a side for rice, steak, or ramen, or as vegan “steak” bites.
Double the glaze if you want extra sauce for drizzling.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 155Total Fat 10gSaturated Fat 1gUnsaturated Fat 9gSodium 58mgCarbohydrates 17gFiber 3gSugar 8gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Mushroom Caps (1 lb): Large cremini or white button, stems removed; uniform size for even cooking.
Soy Sauce (3 tbsp): Low-sodium preferred; tamari for gluten-free.
Honey (1 tbsp): Creates glossy sweetness; maple syrup or brown sugar for vegan.
Rice Vinegar (1 tbsp): Adds bright tang; apple cider vinegar as substitute.
Sesame Oil (1 tsp): Toasted for nutty finish; added at the end.
Garlic (2 cloves, minced): Fresh for punchy flavor.
Ginger (1 tsp, grated): Fresh for zesty warmth.
Neutral Oil (2 tbsp): Avocado or vegetable oil for high-heat searing.
Green Onions (2, sliced): Garnish for freshness.
Toasted Sesame Seeds (1 tsp): Optional crunchy topping.

Variations and Substitutions

Vegan: Already vegan with honey swapped for maple syrup.
Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Spicy Version: Add ½ tsp chili oil or red pepper flakes to glaze.
Butter Finish: Replace sesame oil with 1 tbsp butter for richness (non-vegan).
Mushroom Swap: Try king oyster or portobello slices for steak-like texture.
Teriyaki Style: Add 1 tbsp mirin and extra honey.
Protein Boost: Top with crumbled tofu or a fried egg.
Low-Sodium: Use low-sodium tamari and reduce to 2 tbsp.