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
  • ΒΌ 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.


  1. Don’t worry if your pan seems overcrowded when you first put the shiitake mushrooms in the oil.  They will quickly reduce in size.
  2. 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