Learn how to clean and prep shiitake mushrooms the correct way. And then, cook them in a sweet and sticky soy glaze. Serve these umami rich mushrooms as a side dish or a main with a steaming bowl of rice.
PREP TIME 5 mins
COOK TIME 10 mins
TOTAL TIME 15 mins
COURSE dinner, Side Dish
CUISINE Asian, Chinese
SERVINGS 3 servings
CALORIES 155 kcal
- 2 tablespoons vegetable oil
- 1 pound shiitake mushrooms
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 3 tablespoons brown sugar
- ¼ cup tamari *or soy sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons chili garlic sauce *I used Sriracha (omit if you don’t like spicy food)
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Rinse the mushrooms and wipe them dry. Remove the stems with a paring knife and cut the caps into thick slices.
- Heat vegetable oil in a large saute pan. Saute the mushrooms for 5-7 minutes or until they’ve released their juices and are beginning to turn golden. Remove the mushrooms from the pan and set aside. *see note 1.
- Heat the sesame oil in the same saute pan. Add the garlic and saute for a further minute. *see note 2.
- Add the brown sugar and saute until it begins to caramelized.
- Add the tamari, rice wine vinegar, chili garlic sauce and cornstarch. Reduce the heat and allow the sauce to simmer until it thickens (about 2-3 minutes)
- Return the mushrooms to the pan and allow them to heat through. Serve with rice, garnished with chopped scallions and sesame seeds.
- Don’t worry if your pan seems overcrowded when you first put the shiitake mushrooms in the oil. They will quickly reduce in size.
- Don’t cook garlic at too high a temperature, or for too long. It will burn and taste bitter.
Calories: 155kcalCarbohydrates: 36gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 187mgPotassium: 608mgFiber: 5gSugar: 27gVitamin A: 6IUVitamin C: 1mgCalcium: 32mgIron: 1mg
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