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Sauteed Mushrooms With Sesame and Ginger


  • 2tablespoons peanut oil
  • 1 1⁄2lbs white button mushrooms, cleaned quartered
  • 1tablespoon sesame seeds, toasted
  • 1tablespoon fresh ginger, minced
  • 2tablespoons rice wine vinegar
  • 1teaspoon sugar (to taste)
  • 2tablespoons soy sauce
  • 1teaspoon toasted sesame oil
  • 2scallions, 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!


  • Aunt Cookie

    This was great! I followed the directions and ingredient list exactly, and won’t change a thing next time. Very flavorful.

  • ap_reed

    Delicious!! Great strong flavors. Will definitely make again. Thanks for sharing!

  • Outta Here

    This is delicious! Made as a side to an Asian grilled chicken dish. Easy recipe and so flavorful! Will be made again.

  • Leggy Peggy

    Sensational recipe — full of strong flavours that we love. I used huge, fresh field mushrooms that a friend had gathered in the wild. What a great way to show them off. Other than slicing the mushrooms, rather than quartering them, I followed the recipe as written. Served with steak and baked potatoes. Thanks for posting.

  • Bobbie

    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.

  • Lainey6605

    Excellent recipe! We really enjoyed this as a side dish. It can be addicting. Thanks for sharing. Made for the Magic Mushroom Tag Game in the Asian Cooking Forum.

  • Nida M.

    Amazing easy recipe….never thought mushrooms could be as delicious! Made it without changing a thing and it was yum yum!!

  • magpie diner

    Love mushrooms and loved these! Halved the recipe as it was just for one, but could have certainly eaten the entire batch so I’d recommend doubling if you’re a mushroom fan cooking for 4. I played down the asian flavours a bit and left out the ginger…had these with some gravy and a baked potato. This would make a great BBQ side dish. Thanks for another great one Sharon!

  • Pneuma

    So quick, easy and delicious! I’ve always loved stir fried mushrooms with sesame oil 🙂 Had this for lunch, couldn’t get enough of it, so had it again for dinner this time doubling the recipe. Thanks, Sharon!

  • Bergy

    Lovely recipe Sharon that adds another dimension to mushrooms. Just enough “spice” to give some oomph