[Collegiate Meals] Steve's Sugar Soy Sauce Mushroom Tops

About: Engineer making renewable energy products for African entrepreneurs.

This easy to make recipe comes from a family friend. Steve (and his Wife) are absolutely amazing cooks - especially when it comes to southern cuisine.

White "button" Mushrooms are decently priced (I paid $2 for a large carton with large mushrooms) and easy to prepare. Here's a tasty recipe you can make on a grill or even in an toaster oven ;)

These were served with my Three Way Salmon Steaks which for some reason never made it on the recent list because I started making that instructable weeks ago and just published (because I just got the pictures) :P

Why is this in the Valentine's Day group? It's part of my special valentine's day meal :)

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Step 1: Ingredients

Soy Sauce
Brown Sugar (dark or light)

Step 2: Prep and Cook

Wash your mushrooms well. You may or may not know this, but mushrooms are grown in manure compost -- it's well pasteurized (so there's really no worry of getting sick), but we don't want to eat any of that - it's not very tasty :)

Oh, and you can wash in water ;) Mushrooms do not absorb much water as a rather popular myth states -- lightweight does not mean porous ;)

Pop off the stems to make little mushroom top bowls and allow the mushroom tops to dry (after all, water has no flavor).

Pour a small amount of soy sauce into a bowl and add about two tablespoons of brown sugar. Mix well. Add your mushrooms and pour more soy sauce over them -- stir well to coat every exposed area of the mushroom evenly.

Place the mushrooms top down on a foiled baking sheet. Spoon the remaining soy sauce glaze into the mushroom cavity until half full. Place in an oven preheated to 350F for about 20-30 minutes or until the mushrooms have release their juices and become soft.

Step 3: Serving and Eating

These mushrooms can be served hot or cold (but should not be stored in your fridge). Plate them top down without draining any of the juices.

These should be eaten in one bite with all of the juices. Don't worry, it's not all soy sauce and sugar -- the mushroom releases it's own liquid while cooking that adds a very unique flavor to the mix. Notice that most of the mushrooms are fuller than before ;)

These were served with my Three Way Salmon Steaks.

Be the First to Share


    • STEM Contest

      STEM Contest
    • Cookies Contest

      Cookies Contest
    • Reuse Contest

      Reuse Contest

    8 Discussions


    11 years ago on Introduction

    Looks good, I will be making these tonight. along side some churched up raman. I will stop back by and let you know how they turned out. Bawb

    2 replies

    Reply 11 years ago on Introduction

    came back because I'm making these again. I love this recipe because Ramen is always "whats for dinner" and the stumps get thrown right in. Great cheap side dish, I am working on a Ramen Cookbook, would you mind if I included your mushrooms?


    dude, be sure to add ramen burgers in there :)

    ramen noodles + some sort of gluten + flavor and spice + burger press (not sure what else to call it) + grill or fry = delicious ramen on a bun. :]


    11 years ago on Introduction

    Yes, Add a little ginger, maybe a little chopped scallion. Might be good to try oyster mushrooms as well.

    John Smith

    12 years ago on Introduction

    What about using Portabello mushrooms? We got some, but I was wondering about adding the sauce to the cavity. Do you think 1/2 way up is too far up? These mushrooms are big. Also, couldn't you also eat them on a toasted bun, too?


    12 years ago

    What kind of crazy ass colors did you see after eating those things.

    1 reply

    Reply 12 years ago

    Hehe -- these are the very common white mushroom (or button mushroom). It's the same species as the Portobello, so no crazy delusions ;)


    12 years ago

    In addition to brown sugar, you should try a little ginger and or lime. It adds a nice bit of "zip" to a teriyaki sauce or equivalent.