Soy Ginger Glazed Mushrooms

Soy Ginger Glazed Mushrooms

Pan-seared mushrooms glazed in a sticky soy ginger sauce until deeply caramelized.

Total 25 min Makes 4 servings Calories 165/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame, Wheat

Cremini and shiitake mushrooms are seared until browned, then simmered in a savory soy ginger glaze until thick and glossy. Serve alongside rice or noodles as a side, or spoon over steamed greens for a quick vegetable-forward meal.

Ingredients

  • 1 pound cremini mushrooms, halved
  • 8 ounces shiitake mushrooms, stemmed and halved
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh ginger, minced
  • 3 cloves garlic, minced
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon toasted sesame oil
  • 1/4 cup vegetable broth
  • 1 teaspoon cornstarch
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds

Method

  1. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, vegetable broth, and cornstarch until the sugar and cornstarch dissolve. Set aside.

  2. Heat vegetable oil in a 9-inch skillet over medium-high heat. Add cremini and shiitake mushrooms and cook, stirring occasionally, until browned and most of their liquid has evaporated, about 8 minutes.

  3. Push mushrooms to one side of the skillet, add ginger and garlic to the cleared space, and cook until fragrant, about 30 seconds.

  4. Pour the soy ginger sauce mixture into the skillet and stir to coat the mushrooms evenly.

  5. Simmer, stirring occasionally, until the sauce thickens and glazes the mushrooms, about 4 minutes.

  6. Remove from heat and transfer to a serving dish. Sprinkle with sliced green onions and sesame seeds before serving.

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    Soy Ginger Glazed Mushrooms

    Cremini and shiitake mushrooms are seared until browned, then simmered in a savory soy ginger glaze until thick and glossy. Serve alongside rice or noodles as a side, or spoon over steamed greens for a quick vegetable-forward meal.

    25 min 4 servings 165 cal

    Ingredients

    • 1 pound cremini mushrooms, halved
    • 8 ounces shiitake mushrooms, stemmed and halved
    • 2 tablespoons vegetable oil
    • 1 tablespoon fresh ginger, minced
    • 3 cloves garlic, minced
    • 1/4 cup soy sauce
    • 2 tablespoons rice vinegar
    • 2 tablespoons brown sugar
    • 1 tablespoon toasted sesame oil
    • 1/4 cup vegetable broth
    • 1 teaspoon cornstarch
    • 2 green onions, thinly sliced
    • 1 tablespoon sesame seeds

    Method

    1. 1

      In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, vegetable broth, and cornstarch until the sugar and cornstarch dissolve. Set aside.

    2. 2

      Heat vegetable oil in a 9-inch skillet over medium-high heat. Add cremini and shiitake mushrooms and cook, stirring occasionally, until browned and most of their liquid has evaporated, about 8 minutes.

    3. 3

      Push mushrooms to one side of the skillet, add ginger and garlic to the cleared space, and cook until fragrant, about 30 seconds.

    4. 4

      Pour the soy ginger sauce mixture into the skillet and stir to coat the mushrooms evenly.

    5. 5

      Simmer, stirring occasionally, until the sauce thickens and glazes the mushrooms, about 4 minutes.

    6. 6

      Remove from heat and transfer to a serving dish. Sprinkle with sliced green onions and sesame seeds before serving.