These Sticky Sesame Shiitake Mushrooms are the perfect mix of sweet, salty, and umami! The mushrooms are crisped up, then coated in a sticky-sweet sauce for an easy plant-based dinner.
“Sticky” is usually an undesirable quality, but when it’s used to describe food, you know something delicious awaits. When it comes to this shiitake mushroom recipe, the sticky descriptor means a sweet-and-savory sauce that clings to the shiitakes, coating them in flavour. Yes please!
In this dish, mushrooms are pan-fried until they’re perfectly crispy, then tossed in a sticky-sweet sesame ginger sauce. (You’ll recognize this sauce from my Sticky Sesame Cauliflower Wings , a reader favourite here on Jessica in the Kitchen!)
These mushrooms taste amazing by themselves, but they’re a treat on top of veggie burgers , rice (traditional or cauliflower rice !), or quinoa . They’re also an excellent addition to Buddha bowls and salads!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Dried shiitake mushrooms
- Cornstarch
- Sesame oil
- Maple syrup
- Liquid aminos – Tamari, coconut aminos , or low-sodium soy sauce can be used instead.
- Sesame seeds – Use black sesame seeds, white sesame seeds, or a combination of both.
- Ground black pepper
- Ground ginger
- Scallions
Can You Eat the Whole Shiitake Mushroom?
No, you can only eat the caps of the shiitake mushroom. Technically speaking, the stems are edible, but they’re too fibrous and tough to chew. They can be simmered in water to create mushroom stock, but otherwise they should be discarded. If your dried shiitakes still have stems on them, you’ll need to cut them off after you’ve reconstituted them.
How Do You Reconstitute Dried Mushrooms?
This recipe calls for dried shiitake mushrooms, so you’ll need to reconstitute them before starting the recipe. Here’s how to do it:
- Place a cup of shiitakes in a bowl or jar and pour hot water over them so they’re completely submerged. If needed, you can place a smaller bowl on top to make sure the mushrooms stay submerged in the water.
- Let the mushrooms soak until they’re plump. Depending on the age of your mushrooms, this can take anywhere between 5 to 20 minutes.
- Use a slotted spoon to remove the mushrooms and dry them on paper towels. You can reserve the soaking liquid to make mushroom gravy , soups, or for simmering grains; it’ll keep in the fridge for a week, or you can freeze it for up to 6 months.
How to Make Sticky Sesame Shiitake Mushrooms
Once your mushrooms are ready, the rest of this dish takes minutes to make!
Prep the mushrooms . Cut the reconstituted shiitakes into thick slices and toss them in cornstarch.
Pan-fry the mushrooms . Set a skillet over medium-high heat and add the sesame oil. Once it’s warmed, add the mushrooms and fry until crisp on both sides, about 3 to 5 minutes. Transfer the mushrooms to a bowl.
Make the sauce . Return the pan to the stovetop and reduce the heat to medium. Add the sauce ingredients and whisk; continue to whisk as the sauce cooks to prevent it from burning. Once thickened, taste and add additional maple syrup, if desired.
Finish . Add the mushrooms back to the pan and toss to coat. Continue to cook until the sauce becomes thick and sticky, about 2 to 3 more minutes. Remove from heat and cool slightly before serving.
Tips for Success
Here are some hints and tips to help you make perfect sticky shiitakes—and to make the recipe your own!
- Dry the shiitakes well . If they’re water-logged when you place them in the frying pan, they’re likely to create oil spatters, and they also won’t cook up as crispy.
- Make it spicy . Add sriracha or dried red pepper flakes if you want to add a kick to this recipe.
- Meal prep ideas . These sticky shiitake mushrooms are ideal for meal prep lunches. Serve them with your favorite grain, steamed veggies, and Crispy Teriyaki Tofu .
How to Store and Reheat
You can store these mushrooms in an airtight container in the refrigerator for up to 5 days. They’re best reheated in the microwave until warmed through, although if you don’t have a microwave, you can heat them in a skillet set over medium-heat and add a splash of sesame oil to keep them from sticking.
Can This Recipe Be Frozen?
You can freeze Sticky Sesame Shiitake Mushrooms for up to 3 months. Place them in a small freezer bag or airtight container; you can microwave them from frozen or let them thaw in the refrigerator first.
Ingredients
- 1 cup dried shiitake mushrooms , 1 jar
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 1-2 tablespoons maple syrup*
- 2 tablespoons liquid aminos
- 1/2 teaspoon sesame seeds
- 1/4 teaspoon ground black pepper
- ½ teaspoon ground ginger
- chopped scallions & sesame seeds , for garnish
- ½ teaspoon cornstarch + ½ teaspoon water
Instructions
- First things first, you’re going to want to reconstitute the dried mushrooms. Add 1 cup of mushrooms to a bowl or jar and pour hot water over them. Ensure the mushrooms are pushed down – maybe put something on top to ensure they are pushed into the water. Leave them to soak until plump, anywhere from 5 minutes to 20 minutes.
- Dry the mushrooms as best as possible with some paper towels, then slice into thick slices. Coat them in the cornstarch until totally covered.
- In a pan over medium high heat, heat the sesame oil. Add in mushrooms and fry up until completely crisp on both sides, about 3 to 5 minutes until the cornstarch is totally cooked out and the mushrooms are crisped up. Remove the mushrooms to a bowl (you can use the same bowl you tossed them into.
- In the same, pan, add all the ingredients for the sauce over medium heat. You can either whisk them together in a small bowl before, or in the same pan, because dishes. Stir to prevent burning and let is thicken up, about 2 to 3 minutes. Taste the sauce and add the extra tablespoon maple syrup if you want it sweeter
- Add back in the mushrooms, and toss to coat, until they become thick and sticky, about 2 to 3 more minutes. This may take a bit longer based on your mushrooms, so be sure to watch them.
- Remove from heat, and allow to cool slightly. Serve with noodles, hot rice or anything else you want to serve them with. Enjoy!
Notes
These Sticky Sesame Shiitake Mushrooms are the perfect mix of sweet, salty, and umami! The mushrooms are crisped up, then coated in a sticky-sweet sauce for an easy plant-based dinner.
“Sticky” is usually an undesirable quality, but when it’s used to describe food, you know something delicious awaits. When it comes to this shiitake mushroom recipe, the sticky descriptor means a sweet-and-savory sauce that clings to the shiitakes, coating them in flavour. Yes please!
In this dish, mushrooms are pan-fried until they’re perfectly crispy, then tossed in a sticky-sweet sesame ginger sauce. (You’ll recognize this sauce from my Sticky Sesame Cauliflower Wings , a reader favourite here on Jessica in the Kitchen!)
These mushrooms taste amazing by themselves, but they’re a treat on top of veggie burgers , rice (traditional or cauliflower rice !), or quinoa . They’re also an excellent addition to Buddha bowls and salads!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Dried shiitake mushrooms
- Cornstarch
- Sesame oil
- Maple syrup
- Liquid aminos – Tamari, coconut aminos , or low-sodium soy sauce can be used instead.
- Sesame seeds – Use black sesame seeds, white sesame seeds, or a combination of both.
- Ground black pepper
- Ground ginger
- Scallions
Can You Eat the Whole Shiitake Mushroom?
No, you can only eat the caps of the shiitake mushroom. Technically speaking, the stems are edible, but they’re too fibrous and tough to chew. They can be simmered in water to create mushroom stock, but otherwise they should be discarded. If your dried shiitakes still have stems on them, you’ll need to cut them off after you’ve reconstituted them.
How Do You Reconstitute Dried Mushrooms?
This recipe calls for dried shiitake mushrooms, so you’ll need to reconstitute them before starting the recipe. Here’s how to do it:
- Place a cup of shiitakes in a bowl or jar and pour hot water over them so they’re completely submerged. If needed, you can place a smaller bowl on top to make sure the mushrooms stay submerged in the water.
- Let the mushrooms soak until they’re plump. Depending on the age of your mushrooms, this can take anywhere between 5 to 20 minutes.
- Use a slotted spoon to remove the mushrooms and dry them on paper towels. You can reserve the soaking liquid to make mushroom gravy , soups, or for simmering grains; it’ll keep in the fridge for a week, or you can freeze it for up to 6 months.
How to Make Sticky Sesame Shiitake Mushrooms
Once your mushrooms are ready, the rest of this dish takes minutes to make!
Prep the mushrooms . Cut the reconstituted shiitakes into thick slices and toss them in cornstarch.
Pan-fry the mushrooms . Set a skillet over medium-high heat and add the sesame oil. Once it’s warmed, add the mushrooms and fry until crisp on both sides, about 3 to 5 minutes. Transfer the mushrooms to a bowl.
Make the sauce . Return the pan to the stovetop and reduce the heat to medium. Add the sauce ingredients and whisk; continue to whisk as the sauce cooks to prevent it from burning. Once thickened, taste and add additional maple syrup, if desired.
Finish . Add the mushrooms back to the pan and toss to coat. Continue to cook until the sauce becomes thick and sticky, about 2 to 3 more minutes. Remove from heat and cool slightly before serving.
Tips for Success
Here are some hints and tips to help you make perfect sticky shiitakes—and to make the recipe your own!
- Dry the shiitakes well . If they’re water-logged when you place them in the frying pan, they’re likely to create oil spatters, and they also won’t cook up as crispy.
- Make it spicy . Add sriracha or dried red pepper flakes if you want to add a kick to this recipe.
- Meal prep ideas . These sticky shiitake mushrooms are ideal for meal prep lunches. Serve them with your favorite grain, steamed veggies, and Crispy Teriyaki Tofu .
How to Store and Reheat
You can store these mushrooms in an airtight container in the refrigerator for up to 5 days. They’re best reheated in the microwave until warmed through, although if you don’t have a microwave, you can heat them in a skillet set over medium-heat and add a splash of sesame oil to keep them from sticking.
Can This Recipe Be Frozen?
You can freeze Sticky Sesame Shiitake Mushrooms for up to 3 months. Place them in a small freezer bag or airtight container; you can microwave them from frozen or let them thaw in the refrigerator first.
Ingredients
- 1 cup dried shiitake mushrooms , 1 jar
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 1-2 tablespoons maple syrup*
- 2 tablespoons liquid aminos
- 1/2 teaspoon sesame seeds
- 1/4 teaspoon ground black pepper
- ½ teaspoon ground ginger
- chopped scallions & sesame seeds , for garnish
- ½ teaspoon cornstarch + ½ teaspoon water
Instructions
- First things first, you’re going to want to reconstitute the dried mushrooms. Add 1 cup of mushrooms to a bowl or jar and pour hot water over them. Ensure the mushrooms are pushed down – maybe put something on top to ensure they are pushed into the water. Leave them to soak until plump, anywhere from 5 minutes to 20 minutes.
- Dry the mushrooms as best as possible with some paper towels, then slice into thick slices. Coat them in the cornstarch until totally covered.
- In a pan over medium high heat, heat the sesame oil. Add in mushrooms and fry up until completely crisp on both sides, about 3 to 5 minutes until the cornstarch is totally cooked out and the mushrooms are crisped up. Remove the mushrooms to a bowl (you can use the same bowl you tossed them into.
- In the same, pan, add all the ingredients for the sauce over medium heat. You can either whisk them together in a small bowl before, or in the same pan, because dishes. Stir to prevent burning and let is thicken up, about 2 to 3 minutes. Taste the sauce and add the extra tablespoon maple syrup if you want it sweeter
- Add back in the mushrooms, and toss to coat, until they become thick and sticky, about 2 to 3 more minutes. This may take a bit longer based on your mushrooms, so be sure to watch them.
- Remove from heat, and allow to cool slightly. Serve with noodles, hot rice or anything else you want to serve them with. Enjoy!
Notes
Sticky Sesame Shiitake Mushrooms
Ingredients
- 1 cup dried shiitake mushrooms 1 jar
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 1-2 tablespoons maple syrup*
- 2 tablespoons liquid aminos
- 1/2 teaspoon sesame seeds
- 1/4 teaspoon ground black pepper
- ½ teaspoon ground ginger
- chopped scallions & sesame seeds for garnish
- ½ teaspoon cornstarch + ½ teaspoon water
Instructions
- First things first, you’re going to want to reconstitute the dried mushrooms. Add 1 cup of mushrooms to a bowl or jar and pour hot water over them. Ensure the mushrooms are pushed down - maybe put something on top to ensure they are pushed into the water. Leave them to soak until plump, anywhere from 5 minutes to 20 minutes.
- Dry the mushrooms as best as possible with some paper towels, then slice into thick slices. Coat them in the cornstarch until totally covered.
- In a pan over medium high heat, heat the sesame oil. Add in mushrooms and fry up until completely crisp on both sides, about 3 to 5 minutes until the cornstarch is totally cooked out and the mushrooms are crisped up. Remove the mushrooms to a bowl (you can use the same bowl you tossed them into.
- In the same, pan, add all the ingredients for the sauce over medium heat. You can either whisk them together in a small bowl before, or in the same pan, because dishes. Stir to prevent burning and let is thicken up, about 2 to 3 minutes. Taste the sauce and add the extra tablespoon maple syrup if you want it sweeter
- Add back in the mushrooms, and toss to coat, until they become thick and sticky, about 2 to 3 more minutes. This may take a bit longer based on your mushrooms, so be sure to watch them.
- Remove from heat, and allow to cool slightly. Serve with noodles, hot rice or anything else you want to serve them with. Enjoy!
Notes
Nutrition
Sticky Sesame Shiitake Mushrooms https://jessicainthekitchen.com/sticky-sesame-shiitake-mushrooms/ June 10, 2022
These easy Quinoa Pizza Bites will satisfy your all your pizza cravings! They’re protein-packed, delicious, and great for parties! (Oh, and did I mention they’re vegan too?!)
Quinoa is delicious as a base for stir fries and Buddha bowls , but if you really want to level up, you can use it to make easy, cheesy vegan Quinoa Pizza Bites.
Just like my Cauliflower Pizza Bites , these bite-sized snacks are perfectly chewy and have all the classic pizza flavours you love. It’s pretty much impossible to eat just one, and that’s just fine – you can go to town on these!
The other thing I love about this recipe is that it’s versatile. Serve it alongside Sticky Sesame Cauliflower Wings or Loaded Sweet Potato Skins for a game day spread, or tuck them into meal prep lunches with a simple side salad. Kids love them, they’re freezer-friendly, and they’re easy enough to make for a weeknight meal. So many wins!
Best of all, you can customize these Quinoa Pizza Bites with all your must-have pizza toppings. I share some of my favourite ideas below!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Cooked quinoa – Here’s how to cook quinoa .
- Vegan cheese – I recommend mozzarella, Parmesan, or a combination of the two.
- Flax egg – Here’s how to make a flax egg . Alternatively, you can use a store-bought vegan egg replacer .
- Salt
- Pepper
- Marinara sauce – Use homemade marinara or store-bought. You’ll need some for the Quinoa Pizza Bites, and some extra for dipping.
- Garlic powder
- Italian seasoning
- Crushed red pepper flakes
Add-In Ideas
If you like your vegan pizza loaded with toppings, then you might want to add some additional ingredients to these pizza bites! Here are some ideas:
- Sautéed spinach
- Chopped mushrooms, green bell peppers, or onions
- Crumbled vegan sausage
- Chopped vegan pepperoni
Can I Use Couscous Instead of Quinoa?
Couscous is an excellent substitute for quinoa in most recipes—at least in terms of form and appearance. That said, couscous is not a good source of protein like quinoa is, so your pizza bites won’t pack as much of a protein punch if you opt to use couscous instead.
How to Make Vegan Quinoa Pizza Bites
It’s pizza time! Here’s what you’ll need to do to make this recipe.
Prepare . Preheat your oven to 400°F/205°C and grease a 12-cup mini muffin pan with oil or cooking spray.
Make the quinoa mixture . Place all of the ingredients except for 2 tablespoons of cheese in a mixing bowl. Stir to combine.
Assemble . Divide the quinoa mixture into the muffin cups, packing them tightly.
Bake . Place the muffin pan in the oven and bake for 12 to 15 minutes. Add the remaining cheese, then broil for 30 to 60 seconds, or until the cheese is melted and crispy.
Cool . Let the Quinoa Pizza Bites cool in the pan on a wire rack for 15 minutes before removing them. Serve with a side of marinara for dipping!
Tips for Success
Here are some hints and tips for perfect little pizza bites!
- Choosing the right cheese . There are so many vegan cheeses on the market today, it can be hard to decide which to buy! For this recipe, you want one that melts well, so bags of cheese shreds are ideal.
- Getting them to stay together . The flax egg and vegan cheese will help your quinoa bites stick together, but so will compressing them in the muffin cups. Use the back of a small spoon to really press the mixture in.
- Removing the pizza bites . You can run a butter knife along the edges of each cup before popping them out, which will help loosen them a bit.
How to Store and Reheat Leftovers
Place any leftover Quinoa Pizza Bites in an airtight container and refrigerate them for up to a week. They can be reheated in the microwave, air fryer , or in a 350ºF oven for 10 to 15 minutes, or until warmed through.
Can This Recipe Be Frozen?
This is the type of recipe that’s ideal for freezing! Place the Quinoa Pizza Bites in an airtight container or freezer bag with parchment paper between the layers to keep them from sticking. They’ll keep in the freezer for up to 3 months, and they can be reheated with the same methods listed above, just adding a few extra minutes to the cooking time.
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Ingredients
- 1 cup cooked quinoa
- ½ cup vegan shredded cheese + 2 tablespoons for topping
- 1 flax egg
- ¼ teaspoon salt , to taste
- ½ teaspoon ground pepper
- 3 tablespoons marinara sauce
- ½ teaspoon garlic powder
- 3 teaspoons italian seasoning
- ¼ teaspoon crushed red pepper flakes , optional
- marinara sauce , for dipping
Instructions
How to Cook Quinoa
- Mix 1/2 cup uncooked and washed quinoa with 1 cup water and a pinch of salt. Bring to a boil first and then lower heat. Cook the quinoa for about 15 minutes until fluffy. You should get about 1 1/2 cups of cooked quinoa (you only need 1 cup for the recipe, so you could always make extra pizza bites or use it another time).
Quinoa Pizza Bites
- Preheat oven to 400°F/200°C.
- Grease a 12 mini muffin tin pan OR line it with parchment paper with strips over the sides. I found the parchment paper worked best for me!
- Mix all of the ingredients together, except the extra 2 tablespoons of cheese.
- Put a tablespoon into each muffin tin, packing them in.
- Bake for 12-15 minutes.
- Remove from oven and top with remaining 2 tablespoons of cheese. Broil for about 30 seconds to 1 minute (please watch them, they burn easily).
- After broiling, allow to cool on a wire rack for about 15 minutes and then remove from pan.
- Serve with marinara sauce. Enjoy!!
