Juicy, Meaty Mushrooms bursting with sweet and savoury Asian flavours.
Thick slices of mushrooms cooked until browned and caramelized in a sweet and spicy, seasoned soy sauce.
Serve as a side, with steamed rice, noodles, or fill them in rice paper rolls like I did.
See below for the recipe, and step-by-step video for making these Sweet and Spicy Soy-Glazed Mushrooms.
Yield 2 Servings
2 Cups Sliced Mushrooms (sliced in thick slices)
1 Tbl Garlic Infused Coconut Oil
1 tsp Sesame Oil
2 tsp Grated Ginger
1 Garlic Clove, grated or finely diced
2 Tbl Agave
2 tsp Sirarcha
1 tsp Chopped Shadon Beni or sub for Cilantro or Chive
1 Tbl Seasoned Sesame Soy Sauce (see below for the recipe)
Salt to taste
For The Seasoned Sesame- Soy Sauce
5- 6 Pimentos, finely chopped
4- 5 Garlic Cloves, minced or finely diced
2 Inches Ginger Root, grated
2 Tbl Rice Wine Vinegar (unseasoned and unflavored)
1/4 Cup Agave
2 Tbl Sesame Oil (unseasoned)
1 1/2 Cup Soy Sauce (I used light Soy Sauce from https://www.kikkoman.com/en/
1/4 Cup Chadon Beni, finely chopped (or substitute for fresh chive or cilantro)
Heat a non stick pan on medium heat, then add the Sesame and garlic oil.
When the oil is heated, add the grated Ginger and Garlic, then stir and saute until fragrant.
Add Sirarcha, Agave, Seasoned Sesame Soy Sauce and Shadon Beni. Stir to combine with the ginger and garlic.
When the sauce begins to bubble and caramelize, toss in sliced mushrooms.
Evenly spread the mushrooms on the pan and cook on either side until browned and caramelized. Sprinkle with salt to taste.
Remove from heat and serve with noodles, steamed rice, as a side or fill them in rice paper rolls.