Sticky Sesame Shiitake Mushrooms: Crispy, Sweet & Savory Vegan Perfection
Prepare your taste buds for an explosion of flavor with these incredible Sticky Sesame Shiitake Mushrooms. This recipe masterfully balances sweet, salty, and umami notes, creating a dish that’s utterly irresistible. We take humble shiitake mushrooms, crisp them to perfection, and then coat them in a rich, glossy, and undeniably sticky sauce. It’s an effortless plant-based dinner or a spectacular side dish that will quickly become a household favorite.
The term “sticky” might not always sound appealing, but when it describes a culinary creation, it promises a delightful experience. In this case, “sticky” refers to a luscious, sweet-and-savory sauce that generously clings to every piece of shiitake mushroom, infusing them with an incredible depth of flavor. These mushrooms are pan-fried until their edges are wonderfully crispy, offering a satisfying textural contrast before being enveloped in our signature sesame-ginger sauce. Fans of our Sticky Sesame Cauliflower Wings will instantly recognize and adore this versatile sauce, which delivers that sought-after sticky sweetness with a savory kick.
While these vegan sticky shiitake mushrooms are absolutely delicious on their own as a snack or appetizer, their versatility truly shines when paired with other dishes. They make a fantastic topping for veggie burgers, elevating a simple meal to gourmet status. Serve them over fluffy white rice, wholesome brown rice, or even lighter cauliflower rice for a complete and satisfying meal. They also pair beautifully with nutrient-rich quinoa or as a flavorful protein component in vibrant Buddha bowls and fresh salads. This plant-based recipe is a testament to how simple ingredients can create extraordinary flavors, making it a perfect addition to your healthy cooking repertoire.
Key Ingredients for Sticky Sesame Shiitake Mushrooms
Crafting these perfectly crispy and sticky shiitake mushrooms begins with a selection of high-quality ingredients that contribute to their unique flavor profile. While the full recipe with precise measurements can be found below in the recipe card, here’s a closer look at what makes this dish so special:
- Dried Shiitake Mushrooms: These are the star of our dish. Using dried shiitake mushrooms offers a more concentrated, intense umami flavor compared to fresh ones, which truly shines in this recipe. They also provide a wonderfully chewy texture once rehydrated and cooked.
- Cornstarch: A crucial ingredient for both achieving that irresistible crispiness on the mushrooms and thickening the sweet and savory sauce to its signature sticky consistency.
- Sesame Oil: For frying the mushrooms and adding a rich, nutty depth to the sauce. Toasted sesame oil is often preferred for its more robust flavor, but regular sesame oil works well too.
- Maple Syrup: Our natural sweetener of choice, maple syrup contributes a warm, complex sweetness that beautifully balances the savory notes. Agave nectar or brown rice syrup can be used as alternatives if preferred.
- Liquid Aminos: This provides the savory, umami foundation for our sticky sauce. It’s a fantastic gluten-free alternative to traditional soy sauce. Other excellent substitutes include tamari (also gluten-free), coconut aminos (a soy-free and gluten-free option with a slightly sweeter profile), or a good quality low-sodium soy sauce.
- Sesame Seeds: These add a delicate crunch and a final touch of nutty flavor, as well as a beautiful visual appeal. Feel free to use white sesame seeds, black sesame seeds, or a combination of both for a striking contrast.
- Ground Black Pepper: A dash of black pepper adds a subtle warmth and a hint of spice, enhancing the overall flavor complexity.
- Ground Ginger: Essential for that classic Asian-inspired zest. Ground ginger provides a warm, aromatic flavor that complements the sesame perfectly. For an even fresher kick, you could use a small amount of freshly grated ginger in the sauce.
- Scallions: Freshly chopped scallions are used as a vibrant garnish, offering a mild oniony freshness and a pop of color that brightens the rich, dark mushrooms.
- Cornstarch + Water Slurry: A small amount of cornstarch mixed with water is added to the sauce to ensure it thickens properly, creating that perfect sticky coating for the mushrooms.
Can You Eat the Whole Shiitake Mushroom?
When preparing shiitake mushrooms, particularly dried ones that have been rehydrated, it’s important to remember that only the caps are typically consumed. While the stems are technically edible, they are considerably fibrous and tough, making them unpleasant to chew. For the best culinary experience, these stems should be removed. Don’t discard them entirely, though! They are packed with flavor and can be simmered in water to create a rich, aromatic mushroom stock, which is excellent for soups, gravies, or cooking grains. If your dried shiitakes still have their stems attached after reconstitution, simply cut them off before slicing the caps.
How to Reconstitute Dried Shiitake Mushrooms
This recipe specifically calls for dried shiitake mushrooms due to their superior umami flavor and firmer texture. Reconstituting them is a straightforward process that revives them beautifully, making them plump and ready for cooking. Here’s a detailed guide to ensure your mushrooms are perfectly prepared:
- Prepare for Soaking: Place your desired amount of dried shiitake mushroom caps into a heatproof bowl or jar. It’s important to ensure they are not overcrowded, as they will expand significantly.
- Submerge with Hot Water: Pour hot, but not boiling, water over the mushrooms until they are completely submerged. The hot water helps to speed up the rehydration process and extracts more flavor.
- Ensure Full Submersion: Dried mushrooms tend to float. To ensure even rehydration, place a smaller plate or bowl directly on top of the mushrooms to keep them pressed down into the water. This prevents any parts from remaining dry and tough.
- Soak Until Plump: Allow the mushrooms to soak until they are fully plump and tender. The soaking time can vary depending on the thickness and age of your dried mushrooms, typically ranging from 5 to 20 minutes. You’ll notice them expand and soften considerably.
- Drain and Dry: Once rehydrated, use a slotted spoon to carefully remove the mushrooms from the liquid. Gently squeeze out any excess water and thoroughly dry them with paper towels. This step is crucial for achieving crispy mushrooms when pan-frying, as excess moisture can lead to steaming rather than browning.
- Reserve the Soaking Liquid: Don’t discard the flavorful mushroom soaking liquid! It’s an invaluable ingredient for adding depth to various dishes. You can use it as a base for mushroom gravy, enriching soups, or for simmering grains like rice or quinoa. Store the reserved liquid in an airtight container in the refrigerator for up to a week, or freeze it for up to 6 months for future use.
Crafting Your Sticky Sesame Shiitake Mushrooms
Once your shiitake mushrooms are perfectly rehydrated and prepped, the remaining steps for this incredibly flavorful dish come together quickly. This simple yet effective method ensures maximum crispiness and a gloriously sticky coating.
Step 1: Prep the Mushrooms. Begin by slicing your thoroughly dried and reconstituted shiitake mushroom caps into thick, uniform slices. Aim for about 1/4 to 1/2 inch thickness to ensure a good bite. Place these slices into a bowl and evenly toss them with cornstarch until each piece is lightly coated. This cornstarch coating is the secret to achieving that desirable crispy exterior when fried.
Step 2: Pan-Fry for Crispy Perfection. Heat a large skillet over medium-high heat. Once hot, add the sesame oil. The oil should shimmer, indicating it’s ready. Carefully add the cornstarch-coated mushroom slices to the hot pan in a single layer, making sure not to overcrowd the pan. If necessary, cook in batches to ensure optimal crisping. Fry the mushrooms for about 3 to 5 minutes per side, or until they turn golden brown and develop a wonderfully crispy texture. The cornstarch should appear fully cooked out, leaving you with perfectly seared mushrooms. Once crispy, transfer the cooked mushrooms to a clean bowl and set aside.
Step 3: Develop the Sticky Sauce. Return the same skillet to the stovetop and reduce the heat to medium. Add all the sauce ingredients (maple syrup, liquid aminos, sesame seeds, ground black pepper, ground ginger, and the cornstarch slurry) directly into the pan. You can also whisk these together in a small bowl first to ensure a smooth consistency before adding to the pan, saving on dishes if you prefer. Whisk continuously as the sauce gently simmers to prevent any burning or sticking to the bottom of the pan. Continue to whisk until the sauce visibly thickens to a glossy, syrupy consistency, which typically takes about 2 to 3 minutes. Taste the sauce and adjust the sweetness if desired by adding an extra tablespoon of maple syrup.
Step 4: Combine and Finish. Return the crispy shiitake mushrooms to the pan with the thickened sauce. Toss the mushrooms gently but thoroughly, ensuring every slice is beautifully coated in the sticky glaze. Continue to cook for another 2 to 3 minutes, or until the sauce reduces further and clings to the mushrooms, becoming wonderfully thick and intensely sticky. The exact timing may vary slightly depending on your stove and the moisture content of your mushrooms, so keep a close eye on them to prevent over-reduction. Once desired stickiness is achieved, remove the pan from the heat and allow the mushrooms to cool slightly before serving to allow the sauce to set further and become even stickier. Garnish with fresh chopped scallions and a sprinkle of extra sesame seeds.
Expert Tips for Perfect Sticky Shiitake Mushrooms
Achieving restaurant-quality sticky shiitake mushrooms is easy with a few simple tricks. These tips will help you maximize flavor and texture, and even customize the recipe to your liking:
- Thoroughly Dry the Shiitakes: This is arguably the most crucial step for crispiness. After reconstituting, squeeze out as much water as possible and pat the mushrooms vigorously with paper towels. Any residual moisture will cause the mushrooms to steam rather than fry, resulting in a soggy texture and potential oil spatters.
- Don’t Overcrowd the Pan: When pan-frying the cornstarch-coated mushrooms, give them space. Cooking in batches if necessary ensures that each mushroom slice makes direct contact with the hot surface, leading to a truly crispy, golden-brown crust. Overcrowding will lower the pan temperature and cause steaming.
- Make it Spicy: For those who love a bit of heat, easily incorporate a spicy kick into your sauce. Add a teaspoon or two of sriracha, a pinch of dried red pepper flakes, or even a tiny amount of gochujang (Korean chili paste) to the sauce mixture. Taste and adjust to your preferred spice level.
- Experiment with Pan Choice: A heavy-bottomed skillet, such as a cast-iron or stainless steel pan, is ideal for frying the mushrooms. These pans retain heat exceptionally well, ensuring consistent browning and crispiness. A good quality non-stick pan can also work effectively.
- Taste and Adjust the Sauce: The balance of sweet and savory is key. Before adding the mushrooms back to the sauce, taste it. If you prefer it sweeter, add more maple syrup. If it needs more umami depth, a tiny splash more of liquid aminos can do the trick.
- Meal Prep for Busy Weeks: These sticky shiitake mushrooms are fantastic for meal prepping. Prepare a larger batch and portion them out for lunches throughout the week. They pair wonderfully with your favorite grain (like brown rice or quinoa), steamed or roasted veggies (think broccoli, snap peas, or bell peppers), and another protein source such as Crispy Teriyaki Tofu or edamame.
- Consider Fresh Ginger: While ground ginger is convenient, a small amount of freshly grated ginger (about 1/2 to 1 teaspoon) can add a brighter, more pungent flavor to the sauce. Add it to the pan with the other sauce ingredients.
Storing, Reheating, and Freezing Your Sticky Sesame Shiitake Mushrooms
These sticky sesame shiitake mushrooms are so delicious, you might not have many leftovers! But if you do, they store beautifully and are easy to reheat or even freeze for future enjoyment. Proper storage ensures their fantastic flavor and texture are preserved.
How to Store and Reheat
Once cooled to room temperature, transfer any leftover sticky sesame shiitake mushrooms to an airtight container. They will keep well in the refrigerator for up to 5 days. For the best reheating results, the microwave is your quickest option; simply heat until warmed through. This method generally retains the sauce’s stickiness. If you don’t have a microwave, you can reheat them gently in a skillet over medium heat. Add a tiny splash of sesame oil to the pan first to prevent sticking and help refresh the mushrooms. Stir occasionally until they are heated through and the sauce is once again glistening and sticky.
Can This Recipe Be Frozen?
Yes, these sticky sesame shiitake mushrooms are freezer-friendly! To freeze, allow them to cool completely. Then, transfer them to a small freezer bag, ensuring to press out as much air as possible, or place them in an airtight freezer-safe container. They can be frozen for up to 3 months without significant loss of quality. When you’re ready to enjoy them, you can reheat them directly from frozen in the microwave until hot, or for a slightly better texture, let them thaw in the refrigerator overnight before reheating in a skillet or microwave. The sauce might lose a tiny bit of its original stickiness after freezing and thawing, but the flavor will remain excellent.
We hope you thoroughly enjoy these magnificent Sticky Sesame Shiitake Mushrooms! They offer a delightful blend of textures and tastes, proving that plant-based cooking can be incredibly satisfying and full of rich flavors. If you create this recipe, we’d love to see your culinary masterpiece! Please snap a photo and tag #jessicainthekitchen on Instagram. Your feedback is invaluable, so please consider leaving a comment below and giving the recipe a rating. Thank you for cooking with us!
Sticky Sesame Shiitake Mushrooms
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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!
Notes
How to store: Store in an airtight container in the refrigerator for up to 5 days. They’re best reheated in the microwave until warmed through, although if you don’t have a microwave, you can heat them in a skillet set over medium-heat and add a splash of sesame oil to keep them from sticking.
How to freeze: Freeze Sticky Sesame Shiitake Mushrooms for up to 3 months. Place them in a small freezer bag or airtight container; you can microwave them from frozen or let them thaw in the refrigerator first.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.