Skillet Sticky Shiitake Mushroom Recipe

overhead view of sticky shiitake mushrooms in a white dish

5 from 107 votes

Skillet Sticky Shiitake Mushroom Recipe

Get stuck on this this sticky shiitake mushroom recipe, the fungi you can't resist! Rich in Unami flavor and slathered over a bed of warm sushi rice, these sticky mushrooms are sweet, savory and spicy, made in the skillet and ready to devour in less than 30 minutes. Meatless, dairy-free, gluten-free, plant-based.

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Main Dish, One-Pot Meals

Cuisine: Asian

Diet: Low Calorie, Low Fat, Vegan, Vegetarian

Servings: servings

Calories: 167kcal

Author: Deborah

Ingredients

2 cups shiitake mushrooms rinsed, stems removed, quartered
¼ cup cornstarch
1 tablespoon sesame oil

For the Sauce

¼ cup tamari
2 tablespoon rice wine vinegar
1 tablespoon coconut sugar
1 teaspoon Frank's Red Hot Sauce substitute with sriracha
2 cloves garlic minced
1 teaspoon corn starch
½ teaspoon ground ginger

Serve With

basmati or brown rice

US Customary - Metric

Instructions

Add mushrooms and corn starch to a large mixing bowl. Mix until the mushrooms are evenly coated with cornstarch.
To a medium or large skillet, add sesame oil and warm over medium heat for 60 seconds. Reduce heat to low and add the mushroom/cornstarch mixture. Cook slowly for 5-10 minutes until the mushrooms start to wilt. Remove from heat while you make the sauce.
In a small bowl, whisk together the tamari, rice wine vinegar, coconut sugar, Frank’s red hot sauce, garlic, ginger and another teaspoon of cornstarch. Return skillet to low heat and pour sauce over mushrooms. Stir until well-combined.
Continue to cook for another 3-5 minutes over low heat so the mushrooms have a chance to absorb all that Unami flavor and the mushrooms and sauce become a delicious “sticky” mess. Serve over a bowl of warm sushi rice. Season with sea salt and black pepper as needed. Garnish with sesame seeds and diced green onions. Bon Appetit!

Notes

Nutrition information is an estimate & does not include rice.
Prior to cooking, clean each shiitake with a clean damp cloth, or rinse sparingly, and then pat dry. Make sure they’re completely dry before cooking. Avoid soaking.
To allow the shiitakes to absorb all the delicious Unami flavor, cook slowly, over low heat.
Sticky shiitake mushrooms are perfect for meal prep lunches. Simply make a double batch of shiitake mushrooms and sushi rice, allow to cool, and split into individual air-tight containers. You can add the rice and sticky shiitake mushrooms to your storage container, but keep them side by side until reheated and ready to eat.

Nutrition