Sautéed Mushrooms with Sesame and Ginger
Umami-rich mushrooms glazed with sweet mirin and punchy ginger
Why This Recipe Works
High heat is essential here to sear the mushrooms deeply before they are finished with a bright, aromatic glaze. These mushrooms develop a meaty texture that pairs perfectly with the sweet-salty balance of mirin and soy.
Instructions
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers but does not smoke.
Add the mushrooms and cook, stirring occasionally, until they release their liquid and the liquid evaporates. Continue cooking until the mushrooms are deeply golden brown, about 10 to 12 minutes.
Stir in the ginger and cook until fragrant, about 30 seconds—keep it moving to prevent it from sticking or burning.
Pour in the mirin and soy sauce. Cook, stirring constantly, until the liquid reduces to a thick glaze that coats the mushrooms, about 1 to 2 minutes.
Remove the pan from the heat and stir in the toasted sesame oil, toasted sesame seeds, and scallions. Serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 3 days.
What substitutions can I make?
- mirin: dry sherry
- soy sauce: tamari or gluten-free soy sauce
