5 from 78 votes
Sticky Sesame Mushrooms Baked
Sticky Sesame Mushrooms Baked presents sliced mushrooms coated in sesame oil and cornstarch, baked until golden and tender, then combined with a thick, glossy sauce made from soy, maple syrup, ginger, garlic, and chili paste. The mushrooms develop a sticky texture and rich umami flavor enhanced by toasted sesame oil and a balance of sweet, savory, and spicy notes. Garnished with green onions and sesame seeds, it offers a layered, fragrant dish.
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Servings:
4
Calories:
113 kcal
Course:
Main Course
Cuisine:
American
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
- green onion for garnish
- sesame seed 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 113
% 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.