Ingredients:

  • 1 pound (450g) mixed mushrooms (shiitake, cremini, oyster), cleaned and sliced
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, peeled and minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup (60ml) soy sauce (low sodium preferred)
  • 2 tablespoons (30ml) honey or maple syrup
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon cornstarch
  • 2 tablespoons (30ml) water
  • 1 tablespoon sesame seeds
  • 1 green onion, thinly sliced

Instructions:

  1. Clean and slice the mushrooms.
  2. Heat olive oil in a large skillet. Add garlic, ginger, and red pepper flakes (if using) and sauté until fragrant (about 30 seconds).
  3. Add the sliced mushrooms to the skillet and cook over medium-high heat, stirring occasionally, until they release their moisture and begin to brown (about 8-10 minutes).
  4. In a mixing bowl, whisk together the soy sauce, honey/maple syrup, rice vinegar, cornstarch, and water until smooth.
  5. Pour the soy sauce glaze over the mushrooms and bring to a simmer.
  6. Cook, stirring constantly, until the glaze thickens and coats the mushrooms (about 2-3 minutes).
  7. Remove from heat and garnish with sesame seeds and sliced green onions.