Baked Sticky Sesame Mushrooms

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

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

Sticky Baked Sesame Mushrooms – Sweet salty and savory mushroom deliciousness! And all baked in one pan! No need to stand around frying and browning mushrooms! Mushrooms release a lot of moisture and take time to roast. When you bake them, cooking is hands-free! The sauce is a favorite sesame soy garlic sauce. While the sesame oil adds a nice nutty flavor to the sticky sauce, the toasted seeds add an extra nutty toasty 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 return everything to the oven.

I love me a one-casserole dish. Less food means more quality time with family. This recipe is so easy. Bake, season to taste, and serve with rice or, for a low-carb meal, quinoa, lettuce wraps, or cauliflower rice.

You can play around with the recipe, adding more maple syrup for extra sweetness and adjusting the amount of sambal olek according to your personal heat tolerance.

More Mushroom Heads:

Baked Vegan Mushroom Rice

Instant Pot Garlic Mushrooms

Ethiopian-inspired mushroom tibs stir-fry

Stuffed mushrooms

Mushroom Patiala (Mushrooms in Spicy Curd Sauce)

Print recipe

These sticky sesame mushrooms are baked in the oven and served with the most addictive sweet and salty sesame sauce in just 1 pan. Serve them with rice and sprinkle with toasted sesame seeds for the ultimate vegan dinner. Gluten Free Nut Free Recipe

Q. Time5 minutes

cooking time35 minutes

total time40 minutes

Course: Main proceedings

Recipe: US

Keywords: Glutinous Sesame Mushroom

Serving: 4

Calories: 113kcal

Author: Vegan Richa

material

For the mushrooms:

14 ounce (400 g) Mushrooms such as portobello, Oysters, white mushrooms, or cremini mushrooms, sliced 1/4 inch thick
2 teaspoon sesame oil
1 table spoon Cornstarch or other starches such as arrowroot or tapioca

For the sauce:

1 teaspoon sesame oil
2 teaspoon Minced ginger
3 cloves Minced garlic
3 table spoon I am Willow Use tamari for gluten-free
1/2 teaspoon Bell pepper
3 table spoon Maple syrup 1 tablespoon more depending on how sweet you like your sauce
1 1/2 table spoon Rice vinegar
2 teaspoon Sambal Wellek Your heat preference is low or high
2 teaspoon Cornstarch
1/4 the cup (60 Milli) the water
Sesame seeds and green onions for garnish

instructions

In a bowl or a baking dish (8.5 by 6 inch or larger stoneware or ceramic dish), add the mushrooms and add the sesame oil. Toss well to coat.
Then sprinkle cornstarch all over. Toss well and then spread the mushrooms in the baking dish so they don’t overlap too much.
Then bake at 400 degrees F (205c) for 20 minutes until the mushrooms begin to turn golden and shrink slightly.
Remove the dish from the oven. Some mushrooms may be stuck to the bottom. That’s okay, they’ll come off the bottom when you add the sauce.
Add all sauce ingredients except cornstarch and water to baking dish. Then mix cornstarch with water and add it. Mix really well. While you are mixing the sauce, try to remove the mushrooms if they are stuck.
Then put it back in the oven to bake for 10-15 minutes or until the sauce is bubbling and thickened.
Mix well and then remove the dish.
Carefully taste and adjust the salt and flavor. Garnish with sesame seeds and green onions and serve over rice, quinoa or over noodles.

Comment

For extra protein, bake 7 ounces pressed and cubed extra-firm tofu with mushrooms. Add 1 more teaspoon of sesame oil and 1 more tablespoon of cornstarch and toss them together and spread in a large baking dish and then bake.
*You want to use a small baking dish here because the mushrooms are going to shrink and you don’t want the sauce to just splatter. I use an 8.5 inch by 6 inch baking dish.

nutrition

nutrients

Baked Sticky Sesame Mushrooms

No. per job

calories 113
Calories from fat are 27

% Daily Value*

thick 3g5%

0.5 grams of saturated fat3%

Sodium 497 mg22%

potassium 457 mg13%

carbohydrates 18 grams6%

2 grams of fiber8%

12 grams of sugar13%

protein 3g6%

Vitamin A 5IU0%

Vitamin C 2 mg2%

calcium 29 mg3%

iron 1 mg6%

* Percent Daily Value is based on a 2000 calorie diet.

Ingredients:

For this recipe, I recommend portobello, an umami-rich mushroom with a flavor similar to oysters, but white mushrooms or cremini mushrooms also work.
Before baking, we coat the mushrooms in sesame oil and cornstarch
For the sauce, we mix sesame oil with ginger, garlic, soy sauce, maple syrup with black pepper, rice vinegar and sambal olek.
A cornstarch slurry is added to thicken the sauce
Sesame seeds and green onions are sprinkled for garnish

Suggestion:

Make sure not to crowd your baking dish after coating the mushrooms. We want them to crisp up nicely while baking.
Add more or less maple syrup depending on how sweet you like your sauce
For extra protein, you can bake 7 ounces of pressed and cubed extra-firm tofu with mushrooms. Add 1 more teaspoon of sesame oil and 1 more tablespoon of cornstarch and toss them together and spread in a large baking dish and then bake.
You want to use a small baking dish here because the mushrooms are going to shrink and you don’t want the sauce to just spread. I use an 8.5 inch by 6 inch baking dish.
gluten free: Use Tamari

How to make Baked Sticky Sesame Mushrooms:

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

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

Then bake at 400 degrees F (205c) for 20 minutes until the mushrooms begin to turn golden and shrink slightly.

Remove the dish from the oven. Some mushrooms may be stuck to the bottom. That’s okay, they’ll come off the bottom when you add the sauce.

Add all sauce ingredients except cornstarch and water. Then mix cornstarch with water and add it. Mix really well. While you are mixing the sauce, try to remove the mushrooms if they are stuck.