Are you a fan of Asian cuisine? Whether you’re a meat eater or not, this yummy shiitake mushroom recipe is a quick and easy meal. Cook this recipe for dinner for two, or double the recipe for a crowd!
This Sesame Shiitake Mushrooms recipe also features a soy sauce substitute for those who are soy-free!
Are you ready for a vegetarian meal that won’t leave you feeling like you’re missing out? Read on to learn how to make sesame shiitake mushrooms!
How is the Shiitake Mushroom Different?
Shiitake (also spelled shitake) mushrooms are often found in Asian cuisine. The shii part of the word is Japanese, referring to the type of tree where it grows. And také is Japanese for mushrooms.
The health benefits of the shiitake mushroom include lowering cholesterol and reducing inflammation. These fungi are also high in polysaccharides, which help boost the immune system. Some of the vitamins and minerals they encompass are vitamin D, vitamin B6, potassium, magnesium, and iron.
They’ve got thinner and tougher stems in comparison with the cremini or portobello mushroom. Their appearance is the familiar umbrella shape and they are dark brown in color. Shiitake mushrooms are known for their rich meat-like flavor.
Most grocery stores carry both the fresh and dried versions. The dried version of the shiitake mushroom can be reconstituted for cooking.
What Goes into Sesame Shiitake Mushrooms?
If you’re a fan of cooking Asian cuisine in your home, you’ll most likely already have many of the needed ingredients on hand. Or if this is your first go-round, no problem! There are just a few key ingredients you’ll need to pick up at the grocery store.
Begin with 8 ounces of good-quality shiitake mushrooms. Bigger grocery stores or Asian markets should carry these.
Other pantry-related items you’ll need are cornstarch, sesame oil, minced garlic, ground ginger, brown sugar, soy sauce (or coconut liquid aminos for those with a soy intolerance), rice vinegar, sriracha or other hot sauce, and sesame seeds.
That’s all you need to make this yummy dish for two!
How to Make Sesame Shiitake Mushrooms
These delicious sesame shiitake mushrooms are so fast and easy to make, you’ll want to begin cooking your rice before starting the mushrooms! Cook 2 cups of jasmine, basmati, or your favorite type of rice and set aside until ready to serve.
Next, clean your shiitake mushrooms and chop them into large pieces.
Toss and coat them thoroughly in 2 tablespoons of cornstarch in a large bowl.
Now you’re ready to cook! Heat 2 tablespoons sesame oil in a wok over medium heat.
Add 1 teaspoon of minced garlic and your mushrooms. Cover and cook for 4-6 minutes or until they are golden and slightly crispy. Place them in a medium bowl and set aside.
Reduce your heat to low. In the same wok, add 2 tablespoons of sesame oil. Add ½ teaspoon ground ginger and cook for 30 seconds.
Next, add 3 tablespoons brown sugar and cook for about 1 minute or until caramelized.
Finally, add 1 tablespoon of cornstarch, ¼ cup of soy sauce or coconut liquid aminos, and 2 tablespoons of rice vinegar. Stir continually until sauce is thickened, about 1-2 min.
Take off the heat, stir in 2 teaspoon of sriracha or preferred hot sauce, and mix well.
Stir in cooked mushrooms and 2 teaspoons of sesame seeds.
Mix the mushroom sauce evenly. And you’re done!
How to Serve Your Sesame Shiitake Mushrooms
This shiitake mushroom recipe tastes great served over rice. Try a traditional jasmine or basmati rice, boiling it in vegetable or chicken broth for added flavor.
Take it a step further with traditional fried rice! This Easy Fried Rice Recipe can be made in a pinch and will go great with your sesame shiitake mushrooms!
Or try serving them over your favorite Asian-style noodles. A great choice would be rice noodles, which cook much faster than wheat-based noodles. Another option is ramen noodles, which tend to have a chewier texture.
This yummy shiitake mushroom recipe can be stored in an airtight container in the refrigerator for up to 3 days.
Plan to Make Your Shiitake Mushroom Recipe!
That’s everything you need to know for this shiitake mushroom recipe! You’ve got a quick and simple recipe that can easily be doubled or tripled to feed a crowd. And it’s vegetarian and soy-free! When will your next Asian cuisine night be?
Did you know we’ve got a lot more information on mushrooms on our Mushroom parent page? Check it out to learn more!
- 8-ounce shiitake mushrooms
- 2 TB cornstarch
- 2 TB sesame oil
- 1 tsp minced garlic
- For the Sauce:
- 1 TB cornstarch
- 2 TB sesame oil
- ½ tsp ground ginger
- 3 TB brown sugar
- ¼ cup soy sauce (or coconut liquid aminos)
- 2 TB rice vinegar
- 2 tsp sriracha or other hot sauce
- 2 tsp sesame seeds
- Clean your shiitake mushrooms and chop them into large pieces.
- Toss and coat them thoroughly in cornstarch.
- Heat the sesame oil in a wok and add mushrooms and minced garlic. Cook for 4-6 minutes until they are golden and slightly crispy. Set aside.
- In the same wok, add additional sesame oil. Add ground ginger and cook for 30 seconds.
- Add brown sugar and cook for about 1 minute or until caramelized.
- Add additional cornstarch, soy sauce, and rice vinegar. Stir continually until sauce is thickened, about 1-2 minutes. Add sriracha or hot sauce and mix well.
- Stir in cooked mushrooms and sesame seeds. Toss to coat thoroughly.
- Serve with rice or noodles of your choice.
Store in an airtight container in the refrigerator for up to 3 days.