Asian Marinated Mushrooms

Step 1: Marinade ... Add all the ingredients to a 13x9" glass dish (or similar size). Mix everything until well combined; making sure the sugar is dissolved. You may need to let it set on the counter at room temperature for a few minutes, for the sugar to dissolve completely. Then, add your mushroom slices - making sure to flip them over, so both sides are coated.

Step 2: Since there is nothing in this dish that will spoil within an hour or two; I usually let this set right on the counter. But, I do cover it with plastic wrap. Marinate 30 minutes to 1 1/2 hours on the first side, then flip; and, marinate another 30 minutes to 1 1/2 hours. Personally, I found 2 hours total, is what I prefer - but, it is a personal preference. You can always refrigerate them, if you prefer to serve them chilled. I have done both methods; and, both are equally as good.

Step 3: Sesame Seeds ... You can toast the sesame seeds if you want; that, also is a personal preference. I didn't toast mine for this dish; but, feel free to if you want. To toast - add the seeds to a dry saute pan on medium heat for 2-3 minutes stirring often. Once you can smell them, they are done. They don't take long, so keep an eye on them. Cool until ready to use.

Step 4: Optional Cabbage ... Bring a saute pan up to medium high heat, and add the oils, cabbage, and season with salt and pepper. Saute 2-3 minutes and remove from the heat. You just want to lightly wilt and warm the cabbage - NOT cook it. You could always use all red or all green cabbage. Either will work just as well.

Step 5: Serve and ENJOY! ... These can be served 2 ways. First, as is - as a side dish, and garnished; but, I love to serve them more as a salad. Plate them over a bed of the lightly sauteed cabbage.

Step 6: Either way, plate 4-5 slices of the marinated mushroom slices, drizzle the marinate over the top; and, garnish with the scallions and sesame seeds. Finally, squeeze the fresh orange the entire dish.