My favorite go-to marinade when I'm using mushrooms in Asian flavors is a combination I tinkered with for months. The final result was vegan*/dairy free, robust, and adheres to clean-eating! I use a base of soy sauce, Sriacha hot sauce, a few splashes of sesame oil, garlic powder, ginger powder, wasabi powder, and a dash of coarse sea salt to soak the mushrooms in for about an hour. Then after 60 minutes, I toss the mushrooms in the sauce vigorosly one last time then fry them in a wok for about 6-8 minutes. I serve the mushrooms piping hot (pictured below are the mushrooms I used tonight, but we have this late night snack all the time! - white beech, shitake, oyster, & trumpet) on top of and beside the spring rolls, lightly drizzling the crisp spring rolls with some remaining sauce in the wok. I'm a Sriacha addit, so I add another heavy drizzle of the sauce on my spring rolls.
Let the dish cool for a couple minutes before you do your mouth a disservice by burning off its top layer of skin. Enjoy!
* Despite any vegan content, my boyfriend testifies that the mushrooms and their flavorful marinade are safe for accompanying meat dishes. He enjoyed his mushrooms on shrimp spring rolls while I opted for a kale, tofu & carrot blend from Trader Joe's. Yum yum yum!