mongolian mushrooms
After a weekend of indulgent, more involved eats, let’s start up the workweek with a 25 minute recipe.
How was your Memorial Day? I don’t really spend a lot of hoorah energy on the holiday – after all, it’s just another occasion mangled by American consumerism, but it is what it is. Not to say I don’t fall victim like the rest of us.
With J sick for the last week, the household’s been quiet in general, but we did fire up our toolbox grill and sear some burgers (veggie for me, real for him) while sipping a nice little cocktail I plan to share soon. and lounging on our patio chairs in front of the garage. Though simple, that corner of our house is quite enticing: we have just a small amount of space in front of the garage and my car, but it’s enough to set up the grill. Quite relaxing, really.
Now that most of us are back to work (I usually don’t have shifts on Mondays so it’s business as usual for me) we probably don’t want plunge our heads too far into the fridge for dinner, so these Mongolian Mushrooms are the ideal quick-fix supper that take less than a half hour and taste divine. A rich, savory sauce coats slightly caramelized ‘shrooms, and served over a bed of jasmine rice? Primo.
Do You Know the Mushroom Man?
I dunno, but I think he should be real. Maybe the Muffin Man’s savory counterpart?
Really, this recipe takes only a few steps. Start with the mushrooms. I like to use a variety of mixed, torn fungi. You can buy packs of exotic mushrooms from the store or, in my case, toss together some shiitakes and baby portobellas since those are readily available on most shelves.
Cook the shrooms for a few minutes on their own, no touchy, then add a bit of butter, garlic, and ginger and stir it up until caramelized and smelling like a 5 star dig. I’m hungry just thinking about those aromas. Also probably because I haven’t had breakfast yet…
Then, whisk together the sauce: soy sauce, rice vinegar, brown sugar, sesame oil, and a bit of water. Quite basic but beautifully balanced. Pour it into the pan and let it boil a few minutes to thicken. While that hangs out, stir a tablespoon of cornstarch with a tablespoon of water. This helps tighten up the sauce so it coats the mushrooms like a tastier oil slick on asphalt. That was a horrible simile.
Add the mushrooms and the starch into the pan and gently toss around until the mushrooms are silky and well-doused in sauce. Divvy up between bowls of rice, sprinkle with green onions and sesame seeds, and you’re done.
Worried about protein content? You can definitely add some beef or tempeh into the mushroom mixture. If you choose to do so, sear the beef/tempeh first before moving onto the mushrooms. This’ll add a little time, but not much.
A full-on vegan version is easy to accomplish as well. Just swap out the butter for a plant-based alternative.
No frills, all chills. Let’s adopt that slogan for the week, because I think we could all use some extra chill after the traumas and hurts we’ve witnessed and experienced this month.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More Asian-inspired favorites:
30 Minute Saucy Cashew Shrimp with Coconut Rice
Weeknight Sticky Sesame Jalapeno Chickpea Meatballs
mongolian mushrooms
Ingredients
- 4 cups mixed mushrooms, roughly torn (I like shiitakes and baby bellas)
- 2 tbsp butter (see note)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/2 cup soy sauce
- 2/3 cup brown sugar
- 1/4 cup rice vinegar
- 1 tbsp sesame oil
- 1 tbsp corn starch
- steamed rice and green onions, for serving
Instructions
- Heat 2 tablespoons olive oil in a skillet over medium. Toss in the mushrooms along with a pinch of alt and pepper. Cook undisturbed for 5 minutes. Stir in the butter, garlic, and ginger for 2-3 minutes longer until fragrant and the mushrooms deepen to a golden hue. Move to a plate.
- In a jar, shake together the soy sauce, brown sugar, rice vinegar, sesame oil, and 1/2 cup water. Pour into the skillet and boil for 3-4 minutes until slightly thickened.
- In a small bowl, whisk together the corn starch and 1 tablespoon of water to make a slurry. Add the mushrooms and the slurry into the pan and stir until the sauce thickens and coats the mushrooms. Divide mushrooms into bowls with rice and garnish with green onions and sesame seeds, as desired.
