Sesame Garlic Mushrooms Food

SESAME NOODLES WITH MUSHROOMS

Steps:

• Bring a large pot of water to a boil. Cook the noodles according to the package instructions in the boiling water. Drain and set aside.
• Mix together the soy sauce, vegetable oil, sesame oil, sugar, vinegar, chile oil and garlic in a small pitcher. Set aside.
• Add the butter to a large skillet over medium-high heat. When the butter has melted, add the mushrooms and cook until thoroughly browned, 5 to 7 minutes. Pour in the sauce and stir to combine. Remove the skillet from the heat. Add the noodles and toss to combine. Sprinkle over the green onions and give one final toss. Serve.

SESAME GARLIC GRILLED MUSHROOMS

Steps:

• Prepare the mushrooms. Wash thoroughly, then chop into halves or quarters. If your baby bellas are on the large side, I recommend chopping into quarters.
• In a large ziplock bag, combine soy sauce, honey, olive oil, lemon juice, ginger powder, pepper, and garlic. Shake the bag up to combine well, then add the chopped mushrooms. Gently rotate the bag to coat the mushrooms, then press out as much air as possible.
• Refrigerate for 30 minutes prior to skewering.
• Preheat grill to medium-high.
• Skewer the mushrooms, then place the skewers directly onto the grill grates. Cook 8 minutes, rotating once at the halfway point. Remove from the grill and enjoy!

SAUTEED MUSHROOMS WITH SESAME AND GINGER

Steps:

• Heat 1 tbls. of the peanut oil in a 12" skillet over medium high heat until they shimmer. Add the mushrooms and cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes.Increase the heat to high and cook, stirring occasionally, until the liquid has evaporated, about 8 minutes longer. Add the remaining peanut oil, reduce the heat to medium and continue to cook, stirring once every minute, until the mushrooms are dark brown, about 8 more minutes.
• Add the sesame seeds and ginger and cook, stirring constantly, until the ginger is fragrant, about 30 seconds. Add the rice vinegar, sugar and soy sauce and cook, stirring constantly, until the liquid has evaporated, about 30 seconds. Remove from the heat and stir in the sesame oil. Move to a serving dish, sprinkle with the scallions, and serve. Enjoy!

GARLIC BUTTER MUSHROOMS

Steps:

• Melt 3 tablespoons of the butter in a sauté pan over medium heat. Add the mushrooms in one layer and cook, without moving, until golden brown, about 5 minutes. Sprinkle with salt and pepper and toss. Continue to cook until the mushrooms are cooked through, about 5 more minutes. Add the thyme, garlic and lemon zest, then cook for 1 minute. Add the lemon juice and remaining tablespoon of butter and toss until the butter is melted. Sprinkle with the chopped parsley and serve.

BAKED MUSHROOMS WITH SESAME BROWN RICE

Steps:

• Blanch the silverbeet in a large pot of boiling water for 1 minute before draining thoroughly and chopping into small pieces.
• Mix the silverbeet through the rice with the garlic and sesame seeds, and oil and season with sea salt and pepper.
• Fill each mushroom with the rice mixture and place on a baking tray. Bake in the oven for 25 minutes.

MUSHROOMS SAUTéED WITH GARLIC, GINGER, AND SOY

Steps:

• Place a skillet over medium heat and add the sesame oil, garlic, and ginger. Add the mushrooms and cook and stir for 8 to 10 minutes, or until the mushrooms begin to caramelize. Add the soy sauce and then sprinkle with the sugar. Continue to cook for 3 to 5 minutes to dissolve the sugar. Add the red pepper flakes and serve.