These Sticky Sesame Shiitake Mushrooms are the perfect mix of sweet, salty and umami! The mushrooms are completely crisped up then coated in this divine sauce, and you can serve it any way you please!
Once upon a time, I didn’t like mushrooms. I think it’s because most Jamaican restaurants have no idea how to treat vegetables in general. My mom however, who always seasoned veggies, first made me like mushrooms.
She seasoned them, cooked them and they tasted like little delectable morsels. Morsels that I knew I would have to have again, over and over. I’ve come a far way from running away from portobello mushrooms to genuinely craving mushrooms.
You see, they are perfect little vessels for flavour, in every shape and size, for every and any meal. Whether you want some stuffed mushrooms topped with coconut bacon, some Creamy Mushroom Soup, or some moutherwatering Garlic Mushroom Pasta, the variety is endless. For these sticky sesame shiitake mushrooms, I went with my sesame ginger sauce which readers have told me they’ve started to make on its own because it’s that good. All the notes of sweet, salty and umami come together in a ridiculously easy sauce that makes any and everything is touches taste phenomenal.
The idea for these came up because well, Gavin kept insisting that it would taste good! I finally took the hint and he was right. They’re pretty delicious.
That sauce plus these crispy mushrooms are a must. I coated them in crisped them up in some sesame oil, and then added them to the sauce. I’m literally five minutes the sauce is thickened up, sticky and coating the mushrooms, and ready to go. They taste amazing by themselves, but are an extra treat on top of burgers or hot plain rice. I’m not even that big a fan of rice but I sure did gobble it up with the mix of these sticky sesame mushrooms and that divine sauce. I hope you enjoy friends!
First things first, you're going to want to reconstitute the dried mushrooms. Add 1 cup of mushrooms to a bowl or jar and pour hot water over them. Ensure the mushrooms are pushed down - maybe put something on top to ensure they are pushed into the water. Leave them to soak until plump, anywhere from 5 minutes to 20 minutes.
Dry the mushrooms as best as possible with some paper towels, then slice into thick slices. Coat them in the cornstarch until totally covered.
In a pan over medium high heat, heat the sesame oil. Add in mushrooms and fry up until completely crisp on both sides, about 3 to 5 minutes until the cornstarch is totally cooked out and the mushrooms are crisped up. Remove the mushrooms to a bowl (you can use the same bowl you tossed them into.
In the same, pan, add all the ingredients for the sauce over medium heat. You can either whisk them together in a small bowl before, or in the same pan, because dishes. Stir to prevent burning and let is thicken up, about 2 to 3 minutes. Taste the sauce and add the extra tablespoon maple syrup if you want it sweeter
Add back in the mushrooms, and toss to coat, until they become thick and sticky, about 2 to 3 more minutes. This may take a bit longer based on your mushrooms, so be sure to watch them.
Remove from heat, and allow to cool slightly. Serve with noodles, hot rice or anything else you want to serve them with. Enjoy!