Prep 10 mins
Cook 25 mins
Adapted from Cook's Illustrated magazine, these have all the flavors I love!
- 2 tablespoons peanut oil
- 1 1⁄2 lbs white button mushrooms, cleaned quartered
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon fresh ginger, minced
- 2 tablespoons rice wine vinegar
- 1 teaspoon sugar (to taste)
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 2 scallions, sliced very thin on the bias
- Heat 1 tbls. of the peanut oil in a 12" skillet over medium high heat until they shimmer. Add the mushrooms and cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes.Increase the heat to high and cook, stirring occasionally, until the liquid has evaporated, about 8 minutes longer. Add the remaining peanut oil, reduce the heat to medium and continue to cook, stirring once every minute, until the mushrooms are dark brown, about 8 more minutes.
- Add the sesame seeds and ginger and cook, stirring constantly, until the ginger is fragrant, about 30 seconds. Add the rice vinegar, sugar and soy sauce and cook, stirring constantly, until the liquid has evaporated, about 30 seconds. Remove from the heat and stir in the sesame oil. Move to a serving dish, sprinkle with the scallions, and serve. Enjoy!
Amazing easy recipe....never thought mushrooms could be as delicious! Made it without changing a thing and it was yum yum!!
Lovely recipe Sharon that adds another dimension to mushrooms. Just enough "spice" to give some oomph
What a winner! We loved these mushrooms. I made the whole recipe that was suppose to serve 4 -- but the two of us gobbled them down! I didn't change a thing -- followed the directions as they were written. These were served along side another of Sharon's recipes, "Baked Salmon With Caper Sauce". Made this for the Cookathon at Kittencalskitchen in memory of Sharon 123's husband.