Sautéed Shiitake Mushrooms with Ginger and Sesame
Earthy shiitake mushrooms quickly sautéed with fresh ginger and toasted sesame oil for an umami-packed side dish. This asian-inspired vegetarian (vegan) ready in about 15 minutes pairs fresh ginger, minced, sesame oil, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz shiitake mushrooms, stems removed and sliced
- 1 tbsp fresh ginger, minced
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 2 stalks green onions, thinly sliced
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp sesame oil in a large skillet over medium-high heat until shimmering. Add 12 oz sliced shiitake mushrooms and sauté for 5 minutes, stirring occasionally, until mushrooms are golden and softened.
- Step 2: Add 1 tbsp minced fresh ginger and cook for 1 minute until fragrant, stirring constantly to avoid burning the ginger.
- Step 3: Stir in 1 tbsp soy sauce and 1/4 tsp black pepper, cooking for another 2 minutes until mushrooms are evenly coated and sauce slightly reduces.
- Step 4: Remove from heat and garnish with 2 thinly sliced green onions. Serve warm as a savory side or topping.
Equipment for this recipe
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Frequently asked questions
How long does Sautéed Shiitake Mushrooms with Ginger and Sesame take to make?
Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Shiitake Mushrooms with Ginger and Sesame?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh ginger, minced from drying out.
Can I substitute ingredients in Sautéed Shiitake Mushrooms with Ginger and Sesame?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Shiitake Mushrooms with Ginger and Sesame for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Shiitake Mushrooms with Ginger and Sesame vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
