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Start by using a small brush to clean your mushrooms, making sure to get any dirt out of the crevasses. Rinse under cool water and pat dry. Heat a tablespoon or two of oil in a skillet, and once hot add your mushrooms. Season with a little salt and let cook on a medium-high heat, stirring occasionally, until browned. Place the cooked mushrooms in a bowl, and set aside.
Add the apple juice, sugar, soy sauce, ginger, garlic and chili pepper into the skillet. Stir to combine and bring to a simmer. Cook for several minutes, stirring occasionally, until the sauce has reduced some and is a bit thicker and more syrup-like. Once you’ve achieved a viscosity you like, return the mushrooms to the pan and toss to coat. Add your chopped scallions and serve- over rice or rice noodles is delicious!