I just can’t get enough of mushrooms whether it’s portobello, shiitake, oyster, or just plain cremini mushrooms. They work great for both Asian-inspired recipes like mushrooms in oyster sauce or recipes like garlic butter mushrooms that use regular pantry staples.
Today we’re making an Asian-inspired recipe of sesame mushrooms which uses thick soy sauce made sweet with molasses, regular savory thin soy sauce and the star of the show: toasted sesame oil. Let’s get started.
I’m pairing portobello mushrooms with carrots and fresh green onions for a quick stir-fry. It’s a lovely fusion of color and flavors to make a great side dish that’s ready in less than 15 minutes and pairs well with rice.
This is an old recipe, so the photos leave much to be desired but the taste is still there. Enjoy!
Print
Sesame Mushrooms
- Total Time: 15 minutes
- Yield: 2 1x
Ingredients
- 8 oz. portobello mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 green onions, cut diagonally into 1” pieces, divided
- 1 carrot, peeled and sliced thinly
- 1 teaspoon thick soy sauce
- 1 tablespoon thin soy sauce
- 1/2 teaspoon sugar
- 3 tablespoons water
- 1 tablespoon sesame oil
Instructions
- In a skillet over medium-high heat, saute garlic, ginger and the white parts of the green onions until fragrant.
- Add in mushrooms and carrots and stir to combine.
- Pour in the soy sauces, sugar and water and mix thoroughly. Cover and simmer for 5 minutes or until the mushrooms have cooked down and the carrots are tender.
- Remove from heat and stir in the remaining green onions and drizzle with sesame oil.
- Dish and serve hot.
- Enjoy!
- Prep Time: 5 mins
- Cook Time: 10 mins
