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!
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! via https://jessicainthekitchen.com #vegan #glutenfree #healthyrecipes #vegetarian #recipes #plantbased #mushrooms #dinner #asianrecipes
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.
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! via https://jessicainthekitchen.com #vegan #glutenfree #healthyrecipes #vegetarian #recipes #plantbased #mushrooms #dinner #asianrecipes
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.
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! via https://jessicainthekitchen.com #vegan #glutenfree #healthyrecipes #vegetarian #recipes #plantbased #mushrooms #dinner #asianrecipes
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!
PIN THIS RECIPE:
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! via https://jessicainthekitchen.com #vegan #glutenfree #healthyrecipes #vegetarian #recipes #plantbased #mushrooms #dinner #asianrecipes
Sticky Sesame Shiitake Mushrooms

Sticky Sesame Shiitake Mushrooms

Prep Time:
Cook Time:
Total Time:
Serves: 1 cup
Ingredients
  • 1 cup dried shiitake mushrooms (1 jar)
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame oil
  • 1-2 tablespoons maple syrup*
  • 2 tablespoons liquid aminos
  • 1/2 teaspoon sesame seeds
  • 1/4 teaspoon ground black pepper
  • ½ teaspoon ground ginger
  • chopped scallions & sesame seeds, for garnish
  • ½ teaspoon cornstarch + ½ teaspoon water
Instructions
  • 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!

To add heat, add some Sriracha to the sauce!

by Jessica

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10 comments

  1. email qa says:

    Can’t wait to try this recipe!! Thank you for sharing!

    • Gavin | Jessica in the Kitchen says:

      Thanks so much! We’re glad that you enjoyed our recipe!

  2. I Think mushrooms are one the best thing which I like to eat. I almost two to three times make a new or an old mushrooms dish in a week..
    Because I just like the taste of mushrooms which is not in any vegetable or even in any fruits…

    • Gavin | Jessica in the Kitchen says:

      I would definitely agree with you! the taste of mushrooms are incredible!

  3. Lisa says:

    If I have access to fresh shiitake mushrooms, how many cups would I need? I’ve not worked with dried before and don’t know how many cups 1cup dried mushrooms rehydrates to.
    Thanks!

    • Jessica says:

      Hi Lisa,

      I used 8 ounces of dried mushrooms, but a cup of fresh chopped mushrooms should be fine. I’m not sure if you’ll get the exact same chewy texture since the dried then rehydrated gives it a great texture like I mentioned in the post, but it’ll still taste yummy! I hope you enjoy!

  4. Same here also have same thinking that taste of mushrooms is incredible…
    I never got anything in alternate of mushrooms. but I want to get something related.
    Because in our city I mean in our whole country there are o much fewer mushrooms.
    In our country mushrooms imported from neighbor countries that’s why mushrooms there are very expensive

    • Gavin | Jessica in the Kitchen says:

      Hey there! I understand completely understand, an easy to get replacement could be pressed tofu marinated in vegetable broth. I hope this helps!

  5. Karima says:

    Made this tonight for dinner and it was so delicious! We have been using your recipes all week and have loved them all. It had adr the transition to veganism so easy (and satisfying)!

    • Gavin | Jessica in the Kitchen says:

      This is what we love to see Karima! Thank you so much for this kind comment! We hope that your transition will be smooth and enjoyable!

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