Easy Sticky Sesame Oyster Mushroom Recipe

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This Oyster Mushroom Recipe has incredible flavor! Meaty oyster mushrooms are sauteed and coated with an irresistibly addictive sweet and savory sesame sauce. This sauteed mushroom recipe makes a perfect side dish or can be enjoyed as a main course over rice or noodles.

Oyster mushrooms are quite the unique fungi! Some folks love these delicate mushrooms and mild flavor and use them in dishes like stir-fries and soups like this oyster mushroom soup.

On the other hand, some might not be fans, maybe because they’re not used to their earthy flavor or softer texture, but this delicious vegan oyster mushroom recipe might change their mind.

This sautéed mushroom recipe has edamame, mushrooms, and sesame seeds, which together make a complete protein. Individual mushrooms don’t have all the needed amino acids, but it’s complete when paired with edamame (young soybeans). This mix gives you a balanced and healthy plant-based meal with all the essential amino acids your body needs.

Reader Review of this Sticky Oyster Mushroom Recipe 

“I loved every bite! That glaze is amazing!” – Carla

Before I lost 125  lbs I would have made this recipe with chicken or beef. Now that I have lost weight and enjoy a vegan diet, I decided to use oyster mushrooms to give it a meaty texture. It’s now my favorite way to enjoy mushrooms and I love it even more than before!

Why you will love this Sticky Oyster Mushroom Recipe

• Delicious Taste: These sauteed oyster mushrooms are coated in a sweet and savory sauce that’s so yummy, you’ll want to lick your chopsticks! The sesame flavor adds a special touch that makes them irresistible.
• Easy Cooking: You only need one pan to make these tasty mushrooms, which means less cleaning up afterward. It’s simple and quick, perfect for when you’re hungry and want a tasty meal fast.
• Healthy and Filling: This vegan dinner becomes a complete protein source with the addition of edamame. That means they have all the good stuff your body needs to stay strong and full, making it a great addition to your plant-based recipes. 

More Vegan Recipes with Mushrooms

Ingredients

You can find the full printable recipe card including ingredient quantities, full step-by-step instructions, helpful tips, and nutrient information below.

• Oyster Mushrooms – You can use different types of mushrooms like cremini mushrooms, white button mushrooms, or your favorite kind of mushroom. They are all great alternatives.
• Edamame – gives it a nice texture and boosts the protein and fiber of this dish.
• Cornstarch or arrowroot powder – if using cornstarch, I highly recommend using organic.
• Olive oil – or your preferred vegetable oil like avocado oil.
• Sesame oil – it gives it a delicious flavor.
• Garlic – fresh or garlic powder
• Ginger – fresh or ground ginger
• Onion powder – I suggest powder instead of fresh just for the texture.
• Brown sugar – you could use monkfruit-sweetened golden sugar if preferred.
• Rice wine vinegar – gives it a great flavor and helps soften the mushrooms.
• Liquid aminos or soy sauce – I prefer liquid aminos for the health benefits.
• Black pepper – for a little heat.
• Vegetable broth – for even more flavor.
• Optional – Sriracha, Green onions, Sesame seeds and Rice

How to make this Sticky Mushroom Recipe

You can follow these simple steps for this simple sauteed mushroom recipe.

• Coat the mushrooms with cornstarch or arrowroot powder. Add both ingredients to a plastic bag, seal it, and shake it gently until the mushrooms are evenly coated. You could also place the mushrooms and cornstarch in a large bowl and toss to coat. Be sure to save 1 teaspoon of cornstarch for a slurry.

• Saute mushrooms in a skillet over medium-high heat. Add 2 tablespoons of olive oil and saute mushrooms until golden brown, approximately 5-7 minutes. Remove from skillet and set aside.

• While the mushrooms are cooking, make a slurry by adding 1 teaspoon of cornstarch and a little cold water in a separate bowl. Stir until the cornstarch dissolves completely and the mixture becomes smooth and free of lumps. Set aside.

• In the skillet over medium heat, add sesame oil. If using fresh garlic and ginger, saute for 1 minute.  Otherwise, add edamame, brown sugar, onion powder, garlic powder, ground ginger, black pepper, rice vinegar, liquid aminos, and vegetable broth. Stir and cook, for approximately 2-3 minutes. Add the slurry and allow the sauce to thicken, stirring continuously for 2-3 minutes. 

• Add cooked mushrooms to the sauce, toss, and heat through. Serve over rice or noodles and top with green onions or your favorite fresh herbs, hot sauce, or sesame seeds. Serve & enjoy!

If you like this recipe you might enjoy this Udon Noodle Stir Fry, too.

Tips & Substitutions for making delicious Sticky Sesame Oyster Mushrooms

1. Type of Mushroom: use your favorite and leave them a little thick for a nice texture and meaty flavor.
2. Even Coating: When tossing the mushrooms in the sauce, make sure they are evenly coated. This ensures every bite is full of flavor.
3. Proper Sautéing: Sauté the mushrooms until they are golden and crispy. This adds texture and intensifies the flavor.
4. Don’t Overcrowd the Pan: Cook the mushrooms in batches if needed, as overcrowding the pan can cause them to steam instead of getting crispy.
5. Low Heat for Glaze: When simmering the sauce to make it sticky, use low heat. This helps the sauce thicken without burning.
6. Add Sesame Seeds Last: Sprinkle sesame seeds over the mushrooms at the end. This preserves their nutty flavor and adds a nice crunch.
7. Use a Non-Stick Pan: A non-stick pan helps prevent the mushrooms from sticking and allows for easy cleanup. I prefer to use a cast iron skillet.
8. Adjust Sweetness: Taste the sauce before adding it to the mushrooms. Adjust the sweetness or saltiness according to your preference. Be careful because it will be hot.

FAQ’s

How do you fix chewy mushrooms?

1. Cook Longer: Sometimes, chewiness can be a result of undercooking. Allow the mushrooms to cook for a bit longer until they become tender.
2. Slice Thinner: Thicker mushroom slices can sometimes be chewy. If you don’t like a chewy texture, try slicing them thinner for quicker and more even cooking.
3. Steam: If the mushrooms are already cooked but still chewy, you can try steaming them for a few minutes. This can help soften them up. Place a lid or silicone cover over the skillet for a few minutes.
4. Add Moisture: Sometimes, chewiness is due to dryness. Adding a splash of vegetable broth or a bit of olive oil to the pan while cooking can help keep the mushrooms moist.
5. Saute with Acid: Cooking with a bit of acid, like lemon juice or apple cider vinegar, can help break down the fibers in the mushrooms and improve tenderness. The rice wine vinegar in this recipe should help.

Following these tips, you can often rescue chewy mushrooms and turn them into a delicious and tender addition to your meal.

How can you tell oyster mushrooms went bad?

Here are some signs that an oyster mushroom may have gone bad:

• Sliminess: If the mushrooms feel slimy or slippery to the touch, this is a sign of spoilage. Fresh mushrooms should feel firm and dry.
• Mold: Visible mold growth on the mushrooms is a clear indication that they have spoiled. Discard them if you see any fuzzy or discolored patches.
• Off Odor: Mushrooms should have a mild, earthy aroma. If they smell sour, foul, or musty, they are likely past their prime.
• Discoloration: Look for any dark spots or discoloration on the mushrooms. They should be a light, creamy color when fresh. Darkening or browning can indicate spoilage.
• Texture: Mushrooms that have become mushy or have a stringy texture are no longer good to eat.

If you notice any of these signs, it’s best to discard the oyster mushrooms to avoid the risk of foodborne illness. Fresh oyster mushrooms should be used within a few days of purchase and stored properly in the refrigerator to maintain their quality.

For more information regarding proper food storage go to https://www.foodsafety.gov/

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If you like this recipe, please leave a 5-star rating and tell me how it went in the comments below. I love hearing from you!

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​Disclaimer: Please note that I am not a medical professional. The information provided on this blog is based on my personal experiences and research as a vegan recipe enthusiast. While I strive to provide accurate and up-to-date information, it is important to consult with a qualified healthcare professional or a registered dietitian before making any significant changes to your diet, especially if you have any underlying health conditions or concerns. The recipes and tips shared on this blog are meant for general informational purposes and should not be considered a substitute for professional medical advice. Always prioritize your health and well-being by seeking personalized guidance from a qualified healthcare provider.