Decadent yet accessible – isn’t that Vegas in a nutshell? It’s also on-point for these deceptively simple Japanese kinoko. 

Yield: 4 servings

Sauté mushrooms in olive oil over low heat for 5 minutes. Add mirin and continue to sauté 15–20 minutes more.

Meanwhile, mix rice vinegar, soy sauce, sesame oil, and chili. Let mushrooms cool, then cover with the sauce. Let marinate 30–90 minutes. Serve topped with scallions.