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Soy-Glazed Shiitake Mushrooms

Soy-Glazed Shiitake Mushrooms

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These glazed dried shiitake mushrooms are addicting. You've been forewarned.


  • 3 cups dried shiitake mushrooms (about 3 oz.)
  • ⅓ cup reduced-sodium soy sauce
  • 1 Tbsp. raw or brown sugar
  • ½ tsp. toasted sesame seeds
  • Freshly ground black pepper

Recipe Preparation

  • Bring mushrooms, soy sauce, sugar, and 1 cup water to a boil in a small saucepan. Cover pan; reduce heat to medium-low. Simmer, stirring occasionally, until mushrooms are softened and all liquid is absorbed, 12–15 minutes.

  • Let mushrooms cool slightly, then thinly slice. Transfer to a small bowl, add sesame seeds, and season with pepper.

Nutritional Content

8 servings, 1 serving contains: Calories (kcal) 45 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 10 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 2 Sodium (mg) 260Reviews Section

Honey Soy Glazed Green Beans with Shitake Mushrooms

Meet an exciting twist on an ordinary vegetable, these Honey Soy Glazed Green Beans are packed with flavor and tossed in a gorgeous honey glaze that sticks to every delicious side! The addition of woodsy shiitake mushrooms only adds to the deliciousness of this side!

Spring is literally around the corner. I mean it is March 1st and all. And as I gaze outside my window at the rain soaked side walks I realize with spring comes two very important things: Easter and Passover. Easter bunnies, Easter eggs, a repeat of the Ten Commandments and most importantly really tremendously delicious food.

Being a blogger, one of the most important part of my job is for me to come up with glorious and yummy food ideas for my loyal readers. It also happens to be one of my FAVORITE things to do because I get to make all the delicious bites I dream of in a very short period of time to accomplish my holiday round-ups! It’s a very messy weekend in my house typically during that time and I usually send everyone out of the house so I can run around in my madness. Despite the chaos, there is no time better spent than rallying up all these recipes and getting excited over ALL the possibilities of deliciousness!

These glazed green beans, like so very many of my dishes were born out of laziness and purely by accident. I was trying to create a quick side dish for hubby’s arrival home. For some odd reason, my side dishes are always a last minute thought. I’ll come up with 5 entree’s to make for the week and then suddenly I realize I do not have a single side dish to go with it. I anxiously weeded through my freezer hoping to find a glimmer of hope. Alas, frozen veggies to the rescue! I always happen to have a good stash of frozen veggies in my freezer to get me through nights like this. Trader Joe’s happens to have incredible frozen French green beans aka Haricots Verts. They are thin, crisp and most importantly pre-trimmed! Less work is the ideal pre-requisite for a busy weeknight.

I had some shiitake mushrooms chilling in my fridge because hubby decided to buy them without asking me if I had any plans for them- I didn’t. But, I did now. I knew that their woodsiness would lend beautifully to these colorful and glazed green beans. And what better way to enhance this gorgeous dish than to pair it with an incredibly dreamy and sticky Asian style glaze?

Best mushrooms to sautee

What are sauteed mushrooms anyway? Saute is a fancier word for cooking mushrooms on high heat with very little oil or butter. Any mushrooms can be a good candidate, but our favorite ones are

  • white/brown button mushrooms (whole or sliced),
  • shiitake mushrooms,
  • oyster mushrooms,
  • other wild mushrooms.

A quick & useful tip: If you don&rsquot find mushrooms in your local store under the name button mushrooms, try to look for cremini/crimini mushrooms, or small portobello mushrooms or baby bella mushrooms or Italian brown mushrooms or champignon mushrooms. They are practically the same.

&rArr GRAB YOUR FREE E-BOOK with our 10 most popular recipes by subscribing to our weekly newsletter today. &lArr

Soy-Glazed Shiitake Mushrooms - Recipes

Chinese Stir-Fried Sticky Rice with Chinese Sausage. The beech and enoki mushrooms add visual appeal and a mix of textures.

Korean Shiitake Mushroom Side Dish Drive Me Hungry

Add mushrooms and saute 3 to 4 minutes turning until.

Shitake mushrooms recipes. Appetizers Exotic Mushroom Recipes Fast Fantastic Shiitake Mushrooms Recipes Side Dishes By Matt Weiss July 16 2018 Leave a comment. Shiitake mushrooms have a meaty texture and earthy flavor that is bound to please both vegetarians and carnivores alike. Button Mushrooms Portobello Mushrooms Shiitake Mushrooms Button Mushrooms Portobello Mushrooms Shiitake Mushrooms Roasted Asparagus and Shiitake Mushrooms.

How to Cook Shiitake Mushrooms. Add the mushrooms to your skillet cook for 4-5 minutes until golden brown. Add water and cook until the water has evaporated and the mushrooms.

If playback doesnt. The shiitake mushroom is one of the most popular types of mushrooms available. Substitutes for shitake mushrooms.

Heat the olive oil over medium heat. Combine butter and garlic in saute pan. Do not let garlic brown.

STIR-FRIED SHIITAKE CHINESE-STYLE with soy sauce and sesame seeds - Stir-fry Shiitake mushrooms is a smart and easy way to prepare a delicious Chinese-style side dish. Chinese Stir-Fried Sticky Rice with. How to Use Shiitake Mushrooms.

Fried Polenta Squares with Creamy Mushroom Ragu. Theyre great in stir fries like Tofu Stir Fry Ramen. Try them in Mushroom Ramen.

Heat until butter is melted and garlic starts to sizzle about 30 seconds. Its savoury taste and meaty texture make it a great and valuable addition to a huge number of different recipes. Shiitake Mushroom Recipes - YouTube.

But the mushroom can be a bit rare in a few select areas. Shiitake Mushrooms Recipes Kennett Mushrooms. Here are some favorite recipes where you can use shiitake mushrooms.

How to Cook Shiitake Mushrooms. Cooking with Kennett presents another mouthwatering mushroom dish for the ages. The recipe makes just enough sauce to coat the vegetables but feel free to double the sauce ingredients if youd like extra to serve over rice or noodles.

Fried Polenta Squares with Creamy Mushroom Ragu. How to Make Shiitake Mushrooms. Kennetts Marinated Shiitake Mushroom Kale Potato and Shallot Salad.

Butternut Squash and Shiitake Mushroom Wild Rice Risotto. Special Recipes - YouTube. Even if its possible to use other kinds of mushrooms the Shiitake are the most traditional and appropriate.

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Recipe Summary

  • ¼ cup plus 1 tablespoon canola oil
  • 1 pound medium turnips, cut into 3/4-inch wedges
  • 1 pound medium radishes, quartered
  • ¼ cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh lemon juice
  • ½ pound Swiss chard, stems discarded and leaves coarsely chopped
  • 2 tablespoons molasses
  • 2 tablespoons water
  • Salt
  • 6 large shiitake mushrooms, stemmed and caps quartered
  • ½ pound Asian rice crackers, pulverized

In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the turnips and radishes and cook over moderately high heat, stirring, until lightly browned and crisp-tender, 10 minutes. Add the honey and cook over moderate heat, stirring, until the vegetables are glazed, 5 minutes. Add the soy sauce and cook until syrupy, 5 minutes longer. Add the lemon juice and the Swiss chard cook until the chard is wilted, 2 minutes. Raise the heat to high and cook until all of the liquid has evaporated, 2 minutes longer keep warm.

In a medium bowl, whisk the molasses with the water and season with salt. Add the shiitake and toss to coat. Drain the mushrooms, squeezing out most of the excess liquid. In a separate bowl, toss the mushrooms with the rice cracker crumbs, pressing to help the crumbs adhere.

In a large skillet, heat the remaining 1/4 cup of oil until shimmering. Add the coated mushrooms and cook over high heat, turning once, until golden and crisp, 5 minutes. Transfer to paper towels to drain. Top the vegetables with the mushrooms and serve immediately.

Shiitake Mushrooms Glazed in Miso Reduction Recipe - Jeong Kwan, Chef's Table

In season 3 of Chef's Table on Netflix, episode one features the life and culinary creations of Jeong Kwan, a nun who is inspiring top chefs around the world with her mindful and compassionate approach to nourishing the body and spirit with plant foods.

Toward the end of this feature on Jeong Kwan and Korean temple cuisine, she recounts the story of her elderly father who came to stay with her at the ChunJiNam hermitage in southwest Korea, wanting to see for himself how his daughter could choose such an ascetic life for decades.

At one point during his stay, Jeong Kwan's father asked her how he could have energy without meat? To this, Jeong Kwan made him a simple plate of sautéed shiitake mushrooms, which she asked him to eat by a nearby river. Exclaiming that it was even better than meat, Jeong Kwan's father told her that he could now return home, knowing that his daughter was in a wonderful place. He passed away peacefully in his sleep a week later at the age of 70.

Learning about Jeong Kwan's existence has been inspiring in many ways and has made me curious about Korean temple food. As she made the same plate of sautéed shiitake mushrooms for Chef's Table, I was mesmerized by a sauce that she added to the mushrooms. I can't be sure how she made this sauce, as I haven't been able to find a recipe, but my best guess is that it's a miso reduction, or as Koreans would call it, a daen jahng reduction - miso and daen jahng, are the same thing, fermented soy bean paste that Japanese and Korean people have revered and used as staples for centuries.

These are the steps that I followed in an attempt to re-create Jeong Kwan's sautéed mushroom dish:

1. Soak dried shiitake mushrooms gill-side down in a bowl of cold water for two hours.

2. Drain well and gently pat dry mushrooms with paper towels to remove excess water.

3. Use the underside of a spoon and a stainless steel strainer to press the goodness in one heaping tablespoon of fermented soy bean paste into one cup of simmering unsalted vegetable broth - if you don't have broth, you can use water leftover from soaking the mushrooms. Essentially, this is creating a cup of miso soup. Stir regularly while it simmers until it reduces to a thick gravy-like consistency.

4. In a pan over low to low-medium heat, sauté shiitake mushrooms with a little sesame oil, just one to two minutes on each side. When both sides are slightly browned, turn the mushrooms gill-side up and add a dollop of miso reduction to each mushroom and let cook for another 30 seconds.

5. Finish by adding another cup of unsalted broth or leftover soaking water over the mushrooms, then turn the mushrooms over and let them simmer for another minute or so.

6. Serve as you feel called to do so. Here, I added the glazed mushrooms over a bowl of fresh vegetables to make a simple salad. Next time, I imagine I'll add them to a bowl of steamed rice. The miso reduction is boldly flavourful, so my feeling is that these mushrooms are best paired with unseasoned vegetables or a grain dish like rice or quinoa.

Please keep in mind that using a miso reduction and preparing the shiitake mushrooms as noted here are purely from my own experimenting, and I would guess there is an easier way to re-create Jeong Kwan's dish. Perhaps reducing the miso is unnecessary, and one can add the miso soup directly to the mushrooms to deglaze them after they have sautéed in sesame oil. My only reason for using a miso reduction is that this is what Jeong Kwan appeared to use on Chef's Table. I could be entirely wrong about her sauce being miso-based.

If you give this recipe or a variation of it a try, please consider sharing your experience and thoughts in the comments section below or at our Instagram or Facebook pages? I'd love to see what some in our readership come up with. And if you happen to post a photo of what you make at your own social media pages, I would appreciate you tagging me so that I can have a look and learn.

Kwan believes that the ultimate cooking — the cooking that is best for our bodies and most delicious on our palates — comes from this intimate connection with fruits and vegetables, herbs and beans, mushrooms and grains. In her mind, there should be no distance between a cook and her ingredients. ‘‘That is how I make the best use of a cucumber,’’ she explains through a translator. ‘‘Cucumber becomes me. I become cucumber. Because I grow them personally, and I have poured in my energy.’’ She sees rain and sunshine, soil and seeds, as her brigade de cuisine. She sums it up with a statement that is as radically simple as it is endlessly complex: "Let nature take care of it."

If you don't mind a bit of colourful language from other featured chefs, you can catch a glimpse of Jeong Kwan in the following trailer for season 3 of Chef's Table on Netflix:

Addendum on April 20, 2017:

Two alternative ways of cooking shiitake mushrooms that are easier than the method described above:

1. Sauté mushrooms in sesame oil for one to two minutes per side, then add a small amount of broth to deglaze the pan, then add soy sauce and allow to simmer until the mushrooms are lightly coated by a natural sauce.

2. Sauté mushrooms in sesame oil for one to two minutes per side, then add a small amount of miso soup (made by combining miso with hot water), then allow to simmer until the mushrooms are coated by a natural miso sauce.


2. On a large baking sheet toss together mushrooms, onion, carrots, and celery with oil. Roast until vegetables are well-browned, about 30 minutes. Transfer to a medium saucepan and add dried mushrooms, garlic, ginger, leek tops, and 10 cups water. Bring to a gentle simmer, cover, and cook 30 minutes. Add kombu and cook 30 minutes more. Strain, pressing on vegetables to extract as much liquid as possible, then discard vegetables. Alternatively, substitute store-bought mushroom stock.

3. In a small skillet, heat oil over medium heat. Add ginger, garlic, and leek and cook, stirring, just until softened, about 4 minutes. Remove from heat and stir in sesame oil, tamari or soy sauce, and sake. Add tare to 8 cups piping hot mushroom stock. Taste and adjust saltiness.

4. Bring a very large pot of water to a rapid boil. Gently pull apart and fluff noodles. Add noodles to water and boil 2 minutes, stirring often. Drain well.

5. To serve, divide noodles between bowls and pour hot broth into each bowl. Swish noodles around to make sure they are loose in the broth. Top with your choice of toppings.

19 Quick & Easy Mushroom Recipes

1. Mushroom Soup

Perhaps a little obvious, but this dish is filling, really tasty, and is very simple to make. We start by sweating an onion in butter before adding heaps of sliced mushrooms. Once they have started to turn soft and are slightly caramelized, we add a few cloves of smashed garlic and a large helping of stock (pro tip, chicken works best). Once the soup has bubbled away and the mushrooms have released their flavor, we blitz the entire pan into a smooth soup before adding a large swirl of cream.

2. Mushroom Curry

Curry is one of these dishes that we just can’t get enough of. It’s a really versatile dish in that you can alter practically every element. Make it spicy, mild, creamy, or sweet and everything in between. Mushroom curries are great as they are vegetarian. You can also freeze a portion or two for reheating at a later date. We fry onions with garlic before adding our mushrooms and a tablespoon of Garam Masala, and a squeeze of lemon juice. We add a cup of stock and a little coconut milk before serving alongside a bed of fluffy white basmati rice.

3. Pasta and Crispy Mushrooms

We love easy dishes that are tasty and filling. This mushroom sauce takes a couple of minutes to prepare and five minutes to make. The hardest part of this recipe is waiting for the pasta. The trick to getting your mushrooms crispy is to avoid overcrowding the pan. Cook them in small batches. We fry some sliced shallots alongside the mushrooms before adding cooked pasta. We finish the dish with a dash of cream, some lemon zest, a little butter, and some grated parmesan. If the sauce is a little too thick, use some reserved cooking water from the pasty. Oh, and don’t forget to pour yourself a chilled glass of white wine alongside.

4. Mushroom Burgers

For vegetarians, this is a great alternative and is so much better than a boring nut roast. Mushrooms have a slightly meaty texture and a savory taste, making them the ideal meat substitute. To make mushroom burger patties, give your mushrooms a quick pulse in a blender, add a handful of breadcrumbs, one egg, and plenty of seasoning, along with a tablespoon of white flour. From there, chill the mixture until it firms up slightly, then press into thick patties and cook as you would a normal burger.

5. Creamy Mushroom Pasta

We love this recipe as it has only six ingredients. We brown a handful of cut mushrooms in a heavy pan and then add some butter and chives. Once the chives soften slightly, we go in with half a cup of heavy cream and some seasoning. We add the pasta, give it a good stir to make sure it is coated, and finish with a final flourish of shredded Italian hard cheese. This dish tastes amazing. We can’t believe how easy it is!

6. Crispy Mushrooms with Kale

While mushrooms are utterly delicious, they can look a little bit bland when left all on their own. Here is the solution. A flash of green kale, alongside some creamy beans, should do the trick. We blend the beans with lime juice and olive oil, along with a little garlic to make a loose puree. Meanwhile, we brown some mushrooms and once they are cooked, add leaves of shredded kale along with a large dash of olive oil. As the kale cooks, it becomes crispy and has a real savory flavor that compliments the mushrooms so well.

7. Soy-Glazed Tofu and Mushrooms

Tofu is similar in texture to mushrooms. It is slightly springy and also crisps up really well when fried over high heat. This recipe is absolutely jam-packed with flavors. Want to see what we mean? It contains celery ginger, chili soy sauce, and sesame oil. We toss the tofu in this blend of ingredients in a hot frying pan before adding crispy mushrooms. The entire dish is finished with a spritz of lime juice. A really tasty mushroom stir fry.

8. Seared Mushrooms with Garlic and Thyme

Considering this quick mushroom recipe only has six ingredients, we think that it is one of the finest on our list. We start by flash frying mushrooms in a layer of olive oil. The key to getting your mushrooms crispy is to leave them alone in the pan, only tossing and turning them occasionally. We then add butter, along with a little thyme and some crushed garlic. This is a great midweek dinner that will take all of ten minutes from start to finish. It is pretty light too and can be served as a side with another dish (such as a juicy steak)

9. Oven Polenta with Roasted Mushrooms

This no-nonsense meal is ideal if you are busy and don’t want to spend hours cooking in the kitchen. We leave the mushrooms in the oven, and they take care of themselves while you prepare the rest of this dish. The trick to preventing clumpy polenta is to add it gradually to already boiling water, whisking it until smooth before adding the next batch. Once it is done, we add the pot to the oven to roast until it turns a little thick and crispy around the edges before adding a handful of grated cheese. To serve, we place the polenta in a wide bowl and top with a layer of roasted mushrooms.

10. Sauteed Shiitake Mushrooms

Shiitake mushrooms (stop laughing) are nice because they have a really firm texture. You’ll find they feature heavily in Asian cooking, but they can be used in any mushroom recipe ideas in place of white mushrooms. We thought we’d stay true to the humble shiitake’s Asian roots, so we cook these in a pan before covering them in a salty and sweet teriyaki sauce. This dish will make the ideal starter if you are cooking an Asian dinner party.

11. Mushroom Risotto

Mushrooms and risotto go together so well. You can make this entire dish in one pan. As the mushrooms cook, they release some of their dark and tasty juices. When paired up with risotto rice, each grain acts like a little sponge and soaks up these delicious juices. The trick with risotto is to add the liquid gradually. It must also be hot. Make sure to keep stirring your risotto too. This releases starches from the rice, which escape and ensure that your risotto is really creamy. Always go a little too loose on the risotto when you serve it. You’ll find that it will thicken the second it leaves the pan.

12. Mushroom and Fennel Toast

This recipe is the food of the gods. We like to use a toasted piece of sourdough bread, but any bread will do. While the bread toasts, we pan-fry a handful of sliced mushrooms in butter. Our secret ingredient is a teaspoon of fennel seeds. As these roast in the pan, they release a real anise flavor. Once the mushrooms are cooked, we add a pinch of salt and a squeeze of lemon before serving on top of the toast. We also like to serve a perfectly poached egg on top. Once cut, this egg releases its lovely runny yoke and soaks into the toast. One of our all-time favorite mushroom recipes!

13. Mushroom and Blue Cheese Bake

This is another easy to prepare dish that can be knocked up in about 10 minutes and then left to do its thing in the oven. We love to use a strong cheese like blue stilton, but regular blue cheese will do if you can’t find any. We start by frying mushrooms in butter. In a separate pan, we make a roux, and once it is to the desired consistency, add milk and a handful of blue cheese. We throw in the mushrooms and once mixed decant into ramekins. We top these ramekins with a layer of crumbly blue cheese and bake for 20-30 minutes until the top is melted and golden. Enjoy with a piece of crusty butter bread.

14. Chicken and Mushroom Pie

Chicken and mushroom pie is very easy and is one of our favorite mid-week dinners. We actually cheat quite a lot in the recipe because we don’t have time to be messing around making pastry and sauces. The first way we cheat is to use store-bought pastry. Shortcrust is great in this recipe, but a puff pastry lid is just as nice. We don’t make the creamy sauce either. Want to know our secret? A can of chicken soup. It’s so simple, and no one has ever figured out that we’ve cheated yet! Give it a go!

15. Mushroom Lasagna

Sometimes beef is off the menu, but that’s not going to stop you from having a tasty lasagna. In place, if the beef we use mushrooms, chopped fine. We cook these before combining them with tomato sauce, oregano, and thyme. From there, it is a case of assembling our lasagna in the usual manner. A spoonful of tomatoey mushrooms, a pasta sheet, and a thick layer of creamy bechamel sauce.

16. Mushroom and Thyme Pot Pies

This has to be tried to be believed. It’s amazing. A crisp and tasty pastry dish filled with luxuriant mushroom gravy. Here’s our secret… Sherry. Not to drink, of course. We cook the mushrooms in sherry along with tomatoes, onions, and a little butter. We finish with chicken stock before letting it bubble down. A spoonful of flour serves to thicken the gravy. Your best bet is to use porcini mushrooms in this dish as they have a good texture and stand up to the rigors of being roasted in the oven.

17. Mushroom Pierogies

If you aren’t familiar with pierogies, allow us to enlighten you. They are a dish of Polish origin served as a savory meal and made into a dessert. Think of them as a sort of cross between ravioli and empanadas. For dessert, they are filled with sweetened cream cheese. We fill ours with a beautiful blend of crispy bacon, spinach, and creamy cooked mushrooms. They freeze really well, too, and can be reheated by dropping them (frozen) into boiling water for a few minutes, making them the ideal working night snack.

18. Mushroom Omelet

Now and again, we like to keep it simple. A plain egg omelet is nice, but it can be a little dull and unfulfilling. We spice ours up with a handful of chopped mushrooms. Make sure you start cooking your mushrooms before adding the omelet mixture, as the egg will cook faster than the mushrooms. We also like to add half a chopped red bell pepper along with a dash of chopped parsley for extra color, taste, and texture.

19. Garlic Mushrooms

While we don’t want to be cliché, this is probably our favorite on the list. Start by frying mushrooms in butter and add a clove of garlic just before the mushrooms are cooked (any earlier, and it will burn and turn bitter). We add a tablespoon of flour and give it a stir until it makes a loose roux. Add a large pinch of salt, some pepper, and a cup of milk to the pan. As it heats, it will turn really thick. Serve with a piece of crusty bread, perfect for soaking up all the remaining sauce. And keep away from vampires.

Garlic Butter & Soy Sauce Mushrooms

  • Author: Caitlin
  • Prep Time: 5 mins
  • Cook Time: 18 mins
  • Total Time: 23 mins
  • Yield: 2 - 4 1 x


This delicious and easy mushroom side is rich in flavor and quite simple to put together. Pair it with sushi, dim sum, or use the mushrooms in grilled cheese


  • 2 – 3 Tablespoons butter
  • 4 cloves garlic
  • 8 ounces mushrooms (about 240 grams ) – I recommend shiitake, but button/cremini should do
  • 2 teaspoons soy sauce // use Tamari for gluten-free


  1. Melt the butter in a large skillet (mine is nonstick) over low heat. Peel the garlic and crush it with the flat side of your knife, then slice it into strips. Add to the butter and cook over LOW HEAT for about 2 minutes. (It should not brown. If it does, the heat is too high.)
  2. Wash the mushrooms and slice them into 1/8-1/4 inch slices. Add to skillet, and stir to coat with butter, then spread out. Cook undisturbed for 5 minutes. Stir and cook 5 minutes more.
  3. After 10 minutes, the mushrooms should be much smaller and starting to get brown. Increase the heat to about medium-low and cook for about 5 minutes to brown the mushrooms.
  4. Finally, add a splash of soy sauce (about 2 teaspoons), and a little sprinkle of salt (if desired). Stir well and cook for just another 30-60 seconds. Taste and adjust seasoning as necessary. Remove from heat and serve.


For Paleo / Gluten-free: I recommend skipping the soy sauce and using 1 teaspoon coconut aminos and 1 teaspoon fish sauce.


Step 1

Place the cod in a single layer in a baking dish. In a bowl, whisk together the soy sauce, honey, vinegar, mirin, sesame oil, lime juice, ginger, garlic, red pepper flakes and half of the green onions. Pour over the cod, ensuring that the fillets are evenly coated. Marinate at room temperature for at least 15 minutes or up to 30 minutes. Alternatively, refrigerate for up to 8 hours.

Position a rack in the lower rung of a Cuisinart steam oven. Remove the cod from the marinade, reserving the marinade. Lay the fillets in the baking tray of the steam oven and nestle the bok choy in between. Pour the marinade over the top. In a bowl, stir together the mushrooms, vegetable oil and the remaining green onions. Sprinkle on top of the fish and bok choy. Transfer the tray to the oven. Turn the oven to the bake/steam setting at 450°F according to the manufacturer’s instructions. Bake until the cod is opaque and cooked through, about 6 minutes.

Using a spatula, transfer the cod to a warmed platter and cover with aluminum foil. Return the bok choy and mushrooms to the oven and turn the oven to the broil setting at 500°F. Broil until the bok choy is lightly browned on top and the mushrooms are crispy, 2 to 4 minutes. Transfer the bok choy and mushrooms to the platter with the cod. Serve immediately with rice. Serves 4.