Sticky Sesame Mushrooms Baked
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4
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Calories
113 kcal
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Course
Main Course
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Cuisine
American
Sticky Sesame Mushrooms Baked
Description
This dish uses sliced oyster, cremini, or white mushrooms tossed with sesame oil and cornstarch, then baked to create a slightly crisp and concentrated texture. Baking initially gives the mushrooms a shrinkage and golden color, followed by adding a sauce composed of soy sauce, maple syrup, ginger, garlic, rice vinegar, and chili paste for heat. The sauce is thickened with a cornstarch slurry during a second bake, creating a sticky, glossy coat on the mushrooms.
The interplay of slight sweetness, saltiness from soy, and the aromatic pungency of ginger and garlic gives the mushrooms an inviting depth. The chili paste adds subtle heat that can be adjusted according to preference. Toasted sesame oil in the sauce and on the mushrooms imparts a distinct nutty aroma, while garnishes add freshness and texture contrast.
These mushrooms can be served as a side dish or a flavorful component in meals. The recipe notes suggest adding cubed, pressed tofu to increase protein content, adjusting the portion sizes and sauce accordingly. An alternate cooking method in an Instant Pot is also provided for convenience.
Ingredients
For the mushrooms:
- 14 ounces mushrooms Oyster, white mushrooms or cremini mushrooms sliced into 1/4 inch thick slices, such as portobello
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch or other starch such as arrowroot or tapioca
For the sauce:
- 1 teaspoon sesame oil
- 2 teaspoons ginger minced
- 3 cloves garlic minced
- 3 tablespoons soy sauce , use tamari for gluten-free
- 1/2 teaspoon black pepper
- 3 tablespoons maple syrup , 1 tbsp more depending on how sweet you like your sauce
- 1 1/2 tablespoons rice vinegar
- 2 teaspoons sambal oelek less or more to your heat preference. Or other Asian chili sauce or Gochujang
- 2 teaspoons cornstarch
- 2 tablespoons water
- sesame seed for garnish
- green onion for garnish
Instructions
- In a bowl or a baking dish(8.5 by 6 inch or larger stoneware or ceramic dish*), add the mushrooms and add the sesame oil. Toss well to coat.
- Then sprinkle the cornstarch all over. Toss well and then spread the mushrooms out in the baking dish so they don’t overlap too much.
- Then bake at 400 degrees Fahrenheit(205c) for 20 minutes until the mushrooms are starting to get golden and shrink a little.
- Remove the dish from the oven . Some of the mushrooms might get stuck in the bottom. That's fine, they will come off of the bottom when you add the sauce.
- Add all of the sauce ingredients except the cornstarch and water to the baking dish. Then mix the cornstarch in the water and add that in. Mix really well. While you're mixing the sauce, try to dislodge the mushrooms if any are stuck.
- Then put it back in the oven to bake for 10-15 minutes or until the sauce is boiling and thickening.
- Mix well and then remove the dish.
- Taste and adjust salt and flavor carefully. Garnish with sesame seeds and green onions and serve with rice, quinoa or over noodles.
Notes
- For extra protein, bake pressed and cubed extra firm tofu tossed with sesame oil and cornstarch alongside the mushrooms, adjusting mushroom quantity for sauce coverage.
- Use a smaller baking dish to keep the sauce concentrated as mushrooms shrink during baking.
- An Instant Pot method allows dumping ingredients with water, pressure cooking, then finishing with a cornstarch slurry to thicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Sodium | 497mg | 21% |
| Potassium | 457mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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