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5.0 from 78 votes

Sticky Sesame Mushrooms Baked

These Sticky Sesame Mushrooms are baked in the oven and served with the most addictive sweet and salty sesame sauce in just 1 pan. Serve them with rice and sprinkled with toasted sesame seeds for the ultimate vegan dinner. Glutenfree Nutfree recipe

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 4
Calories: 113 kcal
Course: Main Course
Cuisine: American

Ingredients

For the mushrooms:
  • 14 ounces mushrooms such as portobello, Oyster, white mushrooms or cremini mushrooms sliced into 1/4 inch thick slices
  • 2 teaspoons sesame oil
  • 1 tablespoon cornstarch or other starch such as arrowroot or tapioca
For the sauce:
  • 1 teaspoon sesame oil
  • 2 teaspoons minced ginger
  • 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 seeds and green onion for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Then bake at 400 degrees Fahrenheit(205c)  for 20 minutes until the mushrooms are starting to get golden and shrink a little.
  4. 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.
  5. 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.
  6. Then put it back in the oven to bake for 10-15 minutes or until the sauce is boiling and thickening.
  7. Mix well and then remove the dish.
  8. Taste and adjust salt and flavor carefully. Garnish with sesame seeds and green onions and serve with rice, quinoa or over noodles.

Notes

  • For additional protein, bake 7 oz pressed and cubed extra firm tofu along with the mushrooms. Add 1 teaspoon of sesame oil and 1 tablespoon of cornstarch and toss the tofu and spread it out with the mushrooms on a larger baking dish and then bake. Reduce mushrooms to 10-12 oz to have enough sauce for added tofu. 
  • *You want to use a smaller baking dish here because the mushrooms are going to shrink and you don't want the sauce to just spread all over. I use 8.5 inch by 6 inches baking dish.
  • Instant pot: dump everything in with 2 tbsp water in the instant pot(skip coating the mushrooms with starch and also don’t add cornstarch slurry)pressure cook 17-18 mins. Quick release after 5 mins then add the cornstarch slurry and sauté for 2-3 mins 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 (13%) Fiber 2g (8%) Sugar 12g (24%) Vitamin A 5IU (0%) Vitamin C 2mg (2%) Calcium 29mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

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.