10 Minute Mushrooms with Vinegar

All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted. 
korean recipe mushrooms with vinegar infrared-roasted perilla oil kudzu vinegar korean recipe mushrooms with vinegar infrared-roasted perilla oil kudzu vinegar
I have never met a mushroom I didn't like.  And this dish has since become my go to once my husband made it for me one evening.  I love the sour flavor of the vinegar mixed in with the earthy mushrooms plus it only takes about 10 minutes or so to put it together!

This mushroom medley makes a perfect side dish for dinner or as breakfast when topped with a fried egg.

TIME   10 minutes

SERVES   1 for main, or 2-4 people as a side dish 


  • 8 oz Mushrooms*, quartered
  • 2 Scallions, rough chopped
  • 2 Garlic cloves, smashed
  • 2 springs of Thyme
  • 2 Tbsp Infrared-roasted perilla oil**
  • 2 Tbsp Kudzu Vinegar***
* I used Baby Bella Mushrooms for this but also love it with Shiitake Mushrooms or with Oyster Mushrooms mixed in. Feel free to try out different types!

** You can use Sesame Oil if you want but I love the subtle flavor of the Perilla Oil with the Vinegar.

***Hanega's Kudzu Vinegar is perfect for this dish because of it earthy flavor with the sweet notes but you can also use Brown Rice vinegar.  


  1. Chop the mushrooms and scallions, and smash the garlic with the side of your knife
  2. Throw it all into a pan with some olive oil, thyme and vinegar
  3. Cook until the mushrooms and garlic are cooked through (about 7 minutes)
  4. Take it off the heat, discard the thyme and drizzle in the perilla oil
  5. Salt as needed*
* Depending on the type of mushrooms you use, it can discharge quite a bit of water as it cooks so I recommend salting it at the end and serving it immediately.

© 2019, Gotham Grove

Recipe Featured Products