Baked Sesame Sticky Mushrooms

These sticky sesame mushrooms are baked with the most addictive sweet and salty sticky sesame sauce in 1 pan! Serve these baked mushrooms with rice or quinoa and sprinkle with toasted sesame seeds for the ultimate vegan dinner. Gluten-free recipe

sesame sticky mushrooms served with rice and sprinkled with sesame seeds and green onions

Sticky Baked Sesame Mushrooms – a sweet and savory mushroom delight! And all pan-fried! No need to stand to sauté and brown the mushroom! Mushrooms lose a lot of moisture, and when sautéed, they take a long time. When you bake them, cooking is hands-free! The sauce is a favorite sesame, soy and garlic sauce. Sesame oil adds a nice nutty flavor to the sticky sauce, toasted seeds add extra nutty flavor and a bit of crunch to this mushroom dish.

The mushrooms are first coated in cornstarch and sesame oil, then baked to give them a nice meaty texture. Then we add all the ingredients for the sticky sesame sauce and put it back in the oven.

I like me a dish of a casserole dish. Fewer dishes means more quality time with the family. This recipe is so simple. Bake, season to taste and serve with rice or quinoa or for a low carb meal, in lettuce wraps or over cauliflower rice.

You can play around with the recipe by adding more maple syrup for sweetness and adjusting the amount of sambal olek based on your personal heat tolerance.

More main mushrooms:

Vegan Baked Mushroom Rice

Instant Pot Garlic Mushrooms

Ethiopian-inspired mushroom chop stir-fry

Stuffed mushrooms

Mushroom Patiala (Mushrooms in spicy yogurt sauce)

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These sticky sesame mushrooms are baked and served with the most addictive sweet and salty sesame sauce all in one pot. Serve with rice and sprinkle with toasted sesame seeds for the ultimate vegan dinner. Gluten-free recipe

Preparation time5 minutes

Cooking time35 minutes

Total time40 minutes

Course: Main course

Food: American

Keyword: sesame sticky mushrooms

Servings: 4

calories: 113calories

Author: Vegan Richa

Ingredients

For the mushrooms:

14 ounces (400 g) mushrooms like Portobello, Oyster mushrooms, white mushrooms, or cremini mushrooms, cut into 1/4-inch-thick slices
2 coffee spoons Sesame oil
1 teaspoon cornstarch or other starch such as arrowroot or tapioca

For the sauce:

1 teaspoon Sesame oil
2 coffee spoons minced ginger
3 cloves minced garlic
3 soup spoons soya sauce use tamari for gluten free
1/2 teaspoon black pepper
3 soup spoons Maple syrup 1 more tablespoon depending on the sweetness of your sauce
1 1/2 soup spoons rice vinegar
2 coffee spoons sambal oelek less or more depending on your heat preference
2 coffee spoons cornstarch
1/4 cup (60 ml) water
Sesame seeds and green onion for garnish

Instructions

In a bowl or baking dish (8.5 x 6 inch or larger stoneware or ceramic dish), add the mushrooms and add the sesame oil. Mix well to coat.
Then sprinkle cornstarch all over. Mix well then spread the mushrooms out in the baking dish so they don’t overlap too much.
Then bake in the oven at 400 degrees Fahrenheit (205c) for 20 minutes until the mushrooms begin to brown and shrink a little.
Take the dish out of the oven. Some mushrooms could get stuck at the bottom. That’s fine, they’ll come off the bottom when you add the sauce.
Add all of the sauce ingredients except the cornstarch and water to the baking dish. Next, mix the cornstarch in the water and add it. Mix very well. As you stir the sauce, try to dislodge any mushrooms that are stuck.
Then, return it to the oven to cook for 10-15 minutes or until the sauce boils and thickens.
Mix well then remove the pan.
Taste and adjust salt and flavor carefully. Garnish with sesame seeds and green onions and serve with rice, quinoa or on noodles.

Remarks

For more protein, cook 7 oz extra-firm pressed and cubed tofu with the mushrooms. Add another teaspoon of sesame oil and another tablespoon of cornstarch and mix them together and spread them in a larger baking dish, then bake.
*You want to use a smaller baking dish here because the mushrooms will shrink and you don’t want the sauce to spill all over the place. I use an 8.5 inch by 6 inch baking dish.

Nutrition

Nutritional intakes

Baked Sesame Sticky Mushrooms

Amount per serving

calories 113
Calories from fat 27

% Daily Value*

Fat 3g5%

Saturated fatty acids 0.5g3%

Sodium 497mg22%

Potassium 457mg13%

Carbohydrates 18g6%

2g fiber8%

Sugar 12g13%

Protein 3g6%

Vitamin A 5IU0%

Vitamin C 2mg2%

Calcium 29mg3%

Iron 1mg6%

*Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

for this recipe, I recommend umami-rich savory mushrooms such as portobello, oyster, but white mushrooms or cremini mushrooms also work
before cooking, coat the mushrooms with sesame oil and cornstarch
for the sauce, mix sesame oil with ginger, garlic, soy sauce, black pepper with maple syrup, rice vinegar and sambal oelek
a cornstarch slurry is added to thicken the sauce
sesame seeds and green onions are sprinkled for garnish

Advice:

Be sure not to crowd the mushrooms in your baking dish after they’ve been coated. We want them to be nicely crispy while cooking.
add more or less maple syrup, depending on how sweet you like your sauce
For more protein, you can cook 7 ounces of extra-firm pressed and cubed tofu with the mushrooms. Add another teaspoon of sesame oil and another tablespoon of cornstarch and mix them together and spread them in a larger baking dish, then bake.
You want to use a smaller baking dish here because the mushrooms will shrink and you don’t want the sauce to spill all over the place. I use an 8.5 inch by 6 inch baking dish.
Gluten free: use tamari

How to make Baked Sesame Sticky Mushrooms:

In a bowl or baking dish, add the mushrooms and sesame oil. Mix well to coat. Then sprinkle cornstarch all over.

Mix well then spread the mushrooms out in the baking dish so they don’t overlap too much. Use a stoneware or glass or ceramic dish that is at least 8.5 x 6 inches

Then bake in the oven at 400 degrees Fahrenheit (205c) for 20 minutes until the mushrooms begin to brown and shrink a little.

Take the dish out of the oven. Some mushrooms could get stuck at the bottom. That’s fine, they’ll come off the bottom when you add the sauce.

Add all sauce ingredients except cornstarch and water. Next, mix the cornstarch in the water and add it. Mix very well. As you stir the sauce, try to dislodge any mushrooms that are stuck.