Ginger-Sesame Sautéed Mushrooms
Indulge in the earthy flavors of sautéed white button mushrooms enhanced with the warm, aromatic notes of fresh ginger and a nutty sesame finish. This dish is a perfect side for any Asian-inspired meal or can be served as a light vegetarian entrée. The combination of sautéed mushrooms with toasted sesame seeds results in a dish that is not only delicious but also visually appealing, garnished with vibrant scallions. Quick to prepare and bursting with flavor, this Ginger-Sesame Sautéed Mushrooms recipe ensures your mealtime is anything but ordinary.
4
Servings
N/A
Calories
9
Ingredients
Ingredients
peanut oil
2 tablespoons (divided into 1 tablespoon and 1 tablespoon for cooking)
white button mushrooms
1.5 lbs (cleaned and quartered)
toasted sesame seeds
1 tablespoon (lightly toasted)
fresh ginger
1 tablespoon (minced)
rice wine vinegar
2 tablespoons (n/a)
sugar
1 teaspoon (adjust to taste)
soy sauce
2 tablespoons (n/a)
toasted sesame oil
1 teaspoon (n/a)
scallions
2 (sliced very thin on the bias)
Instructions
1
In a 12-inch skillet, heat 1 tablespoon of peanut oil over medium-high heat until it shimmers.
2
Add the cleaned and quartered mushrooms to the skillet. Cook for about 5 minutes, stirring occasionally, until the mushrooms release their liquid.
3
Increase the heat to high and continue cooking, stirring occasionally, until the liquid has fully evaporated and the mushrooms start to brown, about 8 minutes.
4
Once the mushrooms are nicely browned, add the remaining tablespoon of peanut oil. Reduce the heat to medium and cook for an additional 8 minutes, stirring every minute until the mushrooms are dark brown and caramelized.
5
Stir in the toasted sesame seeds and minced ginger. Cook while stirring constantly for about 30 seconds, or until the ginger becomes fragrant.
6
Add the rice wine vinegar, sugar, and soy sauce to the skillet. Cook, stirring constantly, until the liquid evaporates, about 30 seconds.
7
Remove the skillet from the heat and gently stir in the toasted sesame oil. Transfer the sautéed mushrooms to a serving dish, sprinkle with sliced scallions, and serve immediately. Enjoy the burst of flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Ginger-Sesame Sautéed Mushrooms?
They are earthy white button mushrooms sautéed with fresh ginger, soy sauce, and sesame for an Asian-inspired side dish.
Is this recipe vegan?
Yes, all ingredients including peanut oil, mushrooms, and soy sauce are vegan-friendly.
Is this dish vegetarian?
Yes, this recipe is 100% vegetarian.
How many servings does this recipe make?
This recipe makes 4 servings.
What kind of mushrooms should I use?
The recipe calls for 1.5 lbs of white button mushrooms, cleaned and quartered.
Can I use other types of mushrooms?
Yes, cremini or baby bella mushrooms work very well as a substitute for white button mushrooms.
What can I use instead of peanut oil?
Any high-smoke point oil like vegetable oil, canola oil, or grapeseed oil can be used.
What is a substitute for rice wine vinegar?
Apple cider vinegar or white wine vinegar can be used as a close substitute.
Is there a substitute for soy sauce?
Tamari is an excellent gluten-free substitute, or you can use coconut aminos for a soy-free option.
Why is toasted sesame oil added at the end?
Toasted sesame oil has a low smoke point and is used as a finishing oil to preserve its nutty aroma and flavor.
Can I omit the sugar?
Yes, the sugar is used to balance the acidity and saltiness, but it can be adjusted or omitted to taste.
Can I use dried ginger instead of fresh?
Fresh ginger is recommended for its aromatic punch, but you can use a small amount of ground ginger in a pinch.
How should I clean the mushrooms?
Wipe them with a damp paper towel to remove dirt rather than soaking them in water.
What are the scallions used for?
Thinly sliced scallions are used as a fresh garnish to add color and a mild onion flavor.
How long does the total cooking process take?
The cooking process takes approximately 22 to 25 minutes once the ingredients are prepared.
Why do I need to add oil in two stages?
The first stage helps release liquid, while the second stage after evaporation helps the mushrooms caramelize and brown.
Why is the heat increased to high in step three?
High heat is necessary to quickly evaporate the liquid released by the mushrooms so they can begin to brown.
How do I know when the liquid has fully evaporated?
The pan will appear dry and you will hear the mushrooms start to sizzle rather than simmer.
What does 'slicing on the bias' mean for the scallions?
It means to slice them at a 45-degree angle to create longer, more attractive pieces.
Should I wash the mushrooms under running water?
It is better to avoid it because mushrooms act like sponges; if they absorb water, they won't brown as well.
How do I toast sesame seeds if I only have raw ones?
Heat them in a dry skillet over medium heat for 2-3 minutes, shaking frequently until golden and fragrant.
What should I serve these mushrooms with?
They pair perfectly with steamed rice, grilled salmon, tofu stir-fry, or roast chicken.
Can I make this dish ahead of time?
While best served fresh, they can be made ahead and gently reheated.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze sautéed mushrooms?
Freezing is not recommended as the texture of the mushrooms becomes very soft and watery upon thawing.
How do I reheat the mushrooms?
Reheat them in a skillet over medium heat until warmed through to maintain the best texture.
Is this recipe gluten-free?
It is only gluten-free if you use a certified gluten-free soy sauce or Tamari.
Is this a healthy recipe?
Yes, mushrooms are low in calories and the recipe uses healthy aromatics like ginger and sesame.
What is the flavor profile of this dish?
It is savory (umami), earthy, slightly sweet, and aromatic with a nutty finish.
Is this dish spicy?
No, it is not spicy. If you want heat, you can add red pepper flakes during the ginger step.