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These Sticky Sesame Mushrooms are baked in the oven along with the most addictive sweet and salty sticky sesame sauce in 1 Pan! Serve these baked mushrooms with rice or quinoa and sprinkled with toasted sesame seeds for the ultimate vegan dinner. Glutenfree Nutfree recipe
Sticky Baked Sesame Mushrooms – sweet salty and savory mushroom deliciousness! And all baked in a pan! No need to stand around sautéing and browning the mushroom! Mushrooms leak a lot of moisture and when sautéeing, they take a long while. When you bake them, the cooking is handsfree! The sauce is a fave sesame soy garlic sauce. The sesame oil adds a nice nutty taste to the sticky sauce, the toasted seeds add additional nutty toasty flavor and a bit of crunch to this mushroom dish.
The mushrooms are first coated in cornstarch and sesame oil, then baked to give them a nice meaty texture. Then we add all ingredients for the sticky sesame sauce and return everything to the oven.
I love me a one-casserole dish. Fewer dishes means more quality time with the family. This recipe is so simple. Bake, season to taste, and serve with rice or, quinoa or for a lower-carb meal, in lettuce wraps or over cauliflower rice.
You can play around with the recipe, adding more maple syrup for additional sweetness and adapting the amount of sambal olek according to your personal heat tolerance.
More mushrooms mains:
Ethiopian Inspired Mushroom Tibs Stir-Fry
Mushroom Patiala (Mushrooms in Spicy Yogurt Sauce)
Sticky Sesame Mushrooms Baked
Ingredients Â
For the mushrooms:
- 14 ounces mushrooms such as portobello, , Oyster, white mushrooms or cremini mushrooms sliced into 1/4 inch thick slices
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch, or other starch such as arrowroot or tapioca
For the sauce:
- 1 teaspoon sesame oil
- 2 teaspoons minced ginger
- 3 cloves garlic minced
- 3 tablespoons soy sauce, , use tamari for gluten-free
- 1/2 teaspoon black pepper
- 3 tablespoons maple syrup , , 1 tbsp more depending on how sweet you like your sauce
- 1 1/2 tablespoons rice vinegar
- 2 teaspoons sambal oelek, less or more to your heat preference. Or other Asian chili sauce or Gochujang
- 2 teaspoons cornstarch
- 2 tablespoons water
- Sesame seeds and green onion for garnish
InstructionsÂ
- In a bowl or a baking dish(8.5 by 6 inch or larger stoneware or ceramic dish*), add the mushrooms and add the sesame oil. Toss well to coat.
- Then sprinkle the cornstarch all over. Toss well and then spread the mushrooms out in the baking dish so they don’t overlap too much.
- Then bake at 400 degrees Fahrenheit(205c) Â for 20 minutes until the mushrooms are starting to get golden and shrink a little.
- Remove the dish from the oven . Some of the mushrooms might get stuck in the bottom. That's fine, they will come off of the bottom when you add the sauce.
- Add all of the sauce ingredients except the cornstarch and water to the baking dish. Then mix the cornstarch in the water and add that in. Mix really well. While you're mixing the sauce, try to dislodge the mushrooms if any are stuck.
- Then put it back in the oven to bake for 10-15 minutes or until the sauce is boiling and thickening.
- Mix well and then remove the dish.
- Taste and adjust salt and flavor carefully. Garnish with sesame seeds and green onions and serve with rice, quinoa or over noodles.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- for this recipe, I recommend flavorful umami-rich mushrooms such as portobello, oyster, but white mushrooms or cremini mushrooms also work
- before baking, we coat the mushrooms in sesame oil and cornstarch
- for the sauce, we mix sesame oil with ginger, garlic, soy sauce, black pepper with maple syrup, rice vinegar and sambal oelek
- a cornstarch slurry is added to thicken the sauce
- sesame seeds and green onions are sprinkled over for garnish
Tips:
- Make sure to not crowd the mushrooms in your baking dish after they have been coated. We want them to crisp up nicely while baking.
- add more or less maple syrup, depending on how sweet you like your sauce
- For additional protein, you can bake 7 oz pressed and cubed extra firm tofu along with the mushrooms. Add 1 teaspoon of sesame oil and 1 tablespoon of cornstarch and toss the tofu and spread it out with the mushrooms on a larger baking dish and then bake.
- You want to use a smaller baking dish here because the mushrooms are going to shrink and you don’t want the sauce to just spread all over. I use 8.5 inch by 6 inches baking dish.
- Glutenfree: use tamari
How to make Baked Sticky Sesame Mushrooms:
In a bowl or a baking dish, add the mushrooms and the sesame oil. Toss well to coat. Then sprinkle the cornstarch all over.
Toss well and then spread the mushrooms out in the baking dish so they don’t overlap too much. Use a stoneware or a glass or ceramic baking dish that’s atleast 8.5 by 6 inch
Then bake at 400 degrees Fahrenheit(205c) Â for 20 minutes until the mushrooms are starting to get golden and shrink a little.
Remove the dish from the oven . Some of the mushrooms might get stuck in the bottom. That’s fine, they will come off of the bottom when you add the sauce.
Add all of the sauce ingredients except the cornstarch and water. Then mix the cornstarch in the water and add that in. Mix really well. While you’re mixing the sauce, try to dislodge the mushrooms if any are stuck.
Then put it back in the oven to bake for 10-15 minutes or until the sauce is boiling and thickening.
Mix well and then remove the dish.
Taste and adjust salt and flavor carefully. Garnish with green onions and serve with some rice, quinoa or over noodles
Storage
Store refrigerated for upto 3 days
Delicious!! Easy recipe too! I made mine in an 8Ă—8. I also mixed the sauce ingredients together in a bowl and then poured it all over the mushrooms instead of adding the ingredients and mixing it in the baking dish. We served ours over torn spinach and leftover rice. Thanks for sharing this great recipe!
yay! thank you for making it!
This was soooo goood! Made exactly as written with a variety of mushrooms and ended up putting it over some stir fried broccoli and other veggies and the sauce was delicious over everything. Definite a keeper. Husband loved it as well.
yay!
I made this exactly according to the recipe and it was so delicious!! The flavours were incredible and it was so easy to make. Thanks for yet another winning recipe!
Yay! Thank you for making it
I’ve made this recipe three times and just love it! The last time I made it I didn’t have enough mushrooms so I used soy curls as well. I also made it in the skillet by frying the mushrooms/soy curls first and adding the sauce at the end.
Yay
This sticky sesame sauce is ridiculously tasty. I made it with the mushrooms as written, but I can’t wait to use it on a million other things—broccoli, carrots, tofu—and of course, the mushrooms again.
I never thought I could cook like this. Thank you, Richa!
🙂 awesome!
I made this for dinner last night with fresh green beans on the side. Made it exactly like the recipe, but I doubled the mushrooms and added a full block of tofu as described in the recipe. To make sure we had enough of this YUMMY sauce, I tripled that part of the recipe. Served it over brown rice. I wouldn’t change a thing. This meal was a real treat. We got two dinner meals out of it and a very large lunch for two today! Thank you, Richa! 🙂
awesome!! so glad you enjoyed!
This was amazing. I’ll make it again and again! I added some baked tofu to it just to oomph up the protein. Highly recommend this recipe!
thank you!
This looks so delicious and simple! Would this method work well for a mushroom and veggie mixture? Would the timing differ? (I’m thinking probably broccoli florets, if that helps.)
yes it would – it may differ a bit depending on your veggies so lengthen or shorten by only a few minutes depending on the toughness of the veggie. I’d say to cook just a little longer and/or hotter for broccoli.
Awesome, will share back! I’m actually getting some zucchini and carrots with some mushrooms in my produce box this week, so might go in that direction.
yum!
It came out amazing! So excited to use this recipe for a thousand variations. It was also super easy. 🙂
Thank you!
Wow. I made it pretty much exactly as called for, and added tofu cubes and used gochujang for the heat. So good.
Look, Vegan Richa is the single best site on FB for vegan food (the only kind I eat now). She is consistently creative and always coming up with new things. Her cookbooks are great, too. If I just had to go to one site, one person, it would be her.
❤️❤️❤️❤️❤️❤️❤️❤️
OMG, this recipe is off the hook delish! Followed it to the letter, with the exception of using Sriracha for the heat (don’t know where to get Sambal oelek?)and I added a block of tofu. The combo of the mushrooms and the tofu is perfect. I served it with brown rice and steamed broccoli.
Richa, your recipes continue to amaze me. Thank-you!
Chris-
Awesome! I get it at Whole Foods or Amazon or Asian store
Chris, how much Sriracha did you use?
At least a good TBSP! Sorry just seeing this, as I made this again last week and absolutely love it! Making it again tonight!!! Definitely add the tofu for a more complete meal and I side of greens of choice 🙂
This looks amazing! I love mushrooms. If anyone tries it with the additional tofu, I’d love to hear how it turns out. Richa, one problem I always have with dishes is knowing what else to serve with them. I cook for two hungry guys and stir fry and rice is never enough (great for me though!). What might you serve on the side to go along with this dish? Thank for your creative recipes!
Maybe some blanched broccoli or a side salad. I usually add multiple elements when I know the person is very hungry. Like topping it with toasted peanuts and cashews, serving a side of pickled veggies or salad. Serving it over rice quinoa mix. Or serve over noodles. Noodles slow down the eating process which helps. So anything that slows down the dark by will help as well. Some crispy tofu on the side etc .
Yes, the noodles would be more filling. The tofu–I tried it and it’s great with tofu–is also helpful as far as getting filled up. I’m serving mine with roasted asparagus. I say roasted but i’m going to stir fry it until it carmelizes a bit, add some red pepper flakes, soy and garlic.
Thanks Brad and Rich for the great tips!
Giving 5 stars even though I haven’t made it yet. I agree with Brad, Vegan Richa’s recipes are always good, one of the BEST vegan sites out there. I am going to add tofu and the asparagus also sounds killer too. Thanks for that tip! I will follow up to let you know how it turns out. By the way, where do you buy the hot sauce that is listed in recipe? When I see that, I always just use Sriracha or garlic/chili paste.
thank you 🙂