Baked Sticky Sesame Mushrooms

These Sticky Sesame Mushrooms are baked in the oven along with the most addictive sweet and salty sticky sesame sauce in 1 Pan! Serve these baked mushrooms with rice or quinoa and sprinkled with toasted sesame seeds for the ultimate vegan dinner. Glutenfree Nutfree recipe

Sticky Baked Sesame Mushrooms – sweet salty and savory mushroom deliciousness! And all baked in a pan! No need to stand around sautéing and browning the mushroom! Mushrooms leak a lot of moisture and when sautéeing, they take a long while. When you bake them, the cooking is handsfree! The sauce is a fave sesame soy garlic sauce. The sesame oil adds a nice nutty taste to the sticky sauce, the toasted seeds add additional 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 ingredients for the sticky sesame sauce and return everything to the oven.

I love me a one-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 lower-carb meal, in lettuce wraps or over cauliflower rice.

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

More mushrooms mains:

Baked Vegan Mushroom Rice

Instant Pot Garlic Mushrooms

Ethiopian Inspired Mushroom Tibs Stir-Fry

 Stuffed Mushrooms

Mushroom Patiala (Mushrooms in Spicy Yogurt Sauce)

Sticky Sesame Mushrooms Baked

5 from 27 votes

By: Vegan Richa

Prep: 5 minutes mins

Cook: 35 minutes mins

Total: 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

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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 sprinkled with toasted sesame seeds for the ultimate vegan dinner. Glutenfree Nutfree recipe

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Ingredients 

US CustomaryMetric

 

1x2x3x

For the mushrooms:

• ▢ 14 ounces mushrooms such as portobello, , Oyster, white mushrooms or cremini mushrooms sliced into 1/4 inch thick slices
• ▢ 2 teaspoons sesame oil
• ▢ 1 tablespoon cornstarch, or other starch such as arrowroot or tapioca

For the sauce:

• ▢ 1 teaspoon sesame oil
• ▢ 2 teaspoons minced ginger
• ▢ 3 cloves garlic minced
• ▢ 3 tablespoons soy sauce, , use tamari for gluten-free
• ▢ 1/2 teaspoon black pepper
• ▢ 3 tablespoons maple syrup , , 1 tbsp more depending on how sweet you like your sauce
• ▢ 1 1/2 tablespoons rice vinegar
• ▢ 2 teaspoons sambal oelek, less or more to your heat preference. Or other Asian chili sauce or Gochujang
• ▢ 2 teaspoons cornstarch
• ▢ 2 tablespoons water
• ▢ Sesame seeds and green onion for garnish

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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 the cornstarch all over. Toss well and then spread the mushrooms out in the baking dish so they don’t overlap too much.
• Then bake at 400 degrees Fahrenheit(205c)  for 20 minutes until the mushrooms are starting to get golden and shrink a little.
• Remove the dish from the oven . Some of the mushrooms might get stuck in the bottom. That's fine, they will come off of the bottom when you add the sauce.
• Add all of the sauce ingredients except the cornstarch and water to the baking dish. Then mix the cornstarch in the water and add that in. Mix really well. While you're mixing the sauce, try to dislodge the mushrooms if any are stuck.
• Then put it back in the oven to bake for 10-15 minutes or until the sauce is boiling and thickening.
• Mix well and then remove the dish.
• Taste and adjust salt and flavor carefully. Garnish with sesame seeds and green onions and serve with rice, quinoa or over noodles.

Video

Notes

For additional protein, bake 7 oz pressed and cubed extra firm tofu along with the mushrooms. Add 1 teaspoon of sesame oil and 1 tablespoon of cornstarch and toss the tofu and spread it out with the mushrooms on a larger baking dish and then bake. Reduce mushrooms to 10-12 oz to have enough sauce for added tofu. 

*You want to use a smaller baking dish here because the mushrooms are going to shrink and you don't want the sauce to just spread all over. I use 8.5 inch by 6 inches baking dish.

Instant pot: dump everything in with 2 tbsp water in the instant pot(skip coating the mushrooms with starch and also don’t add cornstarch slurry)pressure cook 17-18 mins. Quick release after 5 mins then add the cornstarch slurry and sauté for 2-3 mins to thicken 

Nutrition

Calories: 113kcal, Carbohydrates: 18g, Protein: 3g, Fat: 3g, Saturated Fat: 0.5g, Sodium: 497mg, Potassium: 457mg, Fiber: 2g, Sugar: 12g, Vitamin A: 5IU, Vitamin C: 2mg, Calcium: 29mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Ingredients:

• for this recipe, I recommend flavorful umami-rich mushrooms such as portobello, oyster, 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, 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 over  for garnish

Tips:

• Make sure to not crowd the mushrooms in your baking dish after they have been coated. We want them to crisp up nicely while baking.
• add more or less maple syrup, depending on how sweet you like your sauce
• For additional protein, you can bake 7 oz pressed and cubed extra firm tofu along with the mushrooms. Add 1 teaspoon of sesame oil and 1 tablespoon of cornstarch and toss the tofu and spread it out with the mushrooms on a larger baking dish and then bake.
• You want to use a smaller baking dish here because the mushrooms are going to shrink and you don’t want the sauce to just spread all over. I use 8.5 inch by 6 inches baking dish.
• Glutenfree: use tamari

How to make Baked Sticky Sesame Mushrooms:

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

Toss well and then spread the mushrooms out in the baking dish so they don’t overlap too much. Use a stoneware or a glass or ceramic baking dish that’s atleast 8.5 by 6 inch

Then bake at 400 degrees Fahrenheit(205c)  for 20 minutes until the mushrooms are starting to get golden and shrink a little.

Remove the dish from the oven . Some of the mushrooms might get stuck in the bottom. That’s fine, they will come off of the bottom when you add the sauce.

Add all of the sauce ingredients except the cornstarch and water. Then mix the cornstarch in the water and add that in. Mix really well. While you’re mixing the sauce, try to dislodge the mushrooms if any are stuck.

Then put it back in the oven to bake for 10-15 minutes or until the sauce is boiling and thickening.

Mix well and then remove the dish.

Taste and adjust salt and flavor carefully. Garnish with green onions and serve with some rice, quinoa or over noodles

Storage

Store refrigerated for upto 3 days