SESAME NOODLES WITH MUSHROOMS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 12
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.
ASIAN MUSHROOM SOUP
Steps:
- Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned. Combine the broth, soy sauce, and fish sauce, if using, to the saucepan and bring to a simmer. Add the remaining ingredients except the snow peas, scallions, and sesame oil. Simmer for 20 minutes, and then add the snow peas. Cook for just a few minutes longer, until the snow peas have softened but are still bright green. Add the scallions to the saucepan, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.
Nutrition Facts : Calories 125, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 975 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Protein 7 grams, Sugar 6 grams
SESAME PORTOBELLO MUSHROOMS
Make and share this Sesame Portobello Mushrooms recipe from Food.com.
Provided by FDADELKARIM
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Remove & discard stems from the mushrooms. Combine the remaining ingredients in a small bowl.
- Brush both sides of the mushroom cap with the sauce mixture. Grill the mushrooms top side up on a covered grill over medium heat for 3-4 minutes.
- Brush the tops with more sauce mixture then turn over, cook another 2 minutes.
- Baste again then flip over. Continue to grill for another 4-5 minutes or until tender when pressed with a spatula.
- Remove from the grill then cut diagonally into 1/2 inch thick slices.
SAUTEED MUSHROOMS WITH SESAME AND GINGER
Make and share this Sauteed Mushrooms With Sesame and Ginger recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 133, Fat 9.6, SaturatedFat 1.6, Sodium 512.9, Carbohydrate 8.5, Fiber 2.3, Sugar 4.2, Protein 6.8
SESAME MUSHROOMS
Provided by The Cooking Jar
Yield 2
Number Of Ingredients 11
Steps:
- Remove the stalks from the mushrooms and cut into pieces
- Over medium heat, saute garlic, ginger and the white parts of the green onion until fragrant
- Add in mushrooms and carrots and stir to combine
- Pour in the soy sauces, apple juice, sugar and water and mix thoroughly. Cover and simmer for 5 minutes or until the mushrooms have cooked down
- Remove from heat and stir in the remaining green onions and basil leaves, mixing well
- Dish and serve hot
SESAME GARLIC MUSHROOMS
These Asian-style sesame garlic mushrooms are delicious and healthy-ish side dish that requires very little hands-on time.
Provided by Shinee Davaakhuu
Number Of Ingredients 8
Steps:
- Melt the butter in a large skillet over medium high heat. Add 1 tablespoon of sesame seed oil and mushrooms. Sauté the mushrooms stirring occasionally for about 8-10 minutes on medium high heat.
- Stir in minced garlic, sesame seeds, mirin, soy sauce and honey. Continue to cook for another 3-5 minutes.
SESAME MUSHROOMS
Categories Mushroom Side Sauté Quick & Easy Low/No Sugar Wheat/Gluten-Free Sesame Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 4
Steps:
- In a heavy skillet cook the mushrooms in the oils over moderate heat, stirring frequently, for 6 to 8 minutes, or until the liquid they give off is evaporated and they are golden. Stir in 1 tablespoon water, the scallion greens, and salt and pepper to taste and cook the mixture, stirring, for 1 minute.
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- Toast the sesame seeds in a dry pan over medium-low heat. Stir often for 3-5 minutes, and turn off the heat when the sesame seeds turn a pale golden color.Make sure to keep a close eye on the seeds while toasting. They'll go from perfect to burnt very quickly.
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Servings 4Total Time 30 mins
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- Mix the sauce. In a bowl, mix the vegetarian oyster sauce, light soy sauce, sugar, pepper and water to form a stir fry sauce.
- Stir Fry mushrooms. Heat 2 tbsp oil in a wok, saute ginger and garlic until aromatic. Add all the mushrooms and saute until they are light brown.Sprinkle some water into pan if needed to continue stir-frying. Remove the mushrooms from wok, then add sesame oil to saute the carrot. Add some water to the carrot to cook it for a minute until soft .Return the mushrooms to the wok. Add in the sauce and celery and continue to stir fry. Add some cornstarch slurry bit by bit until the sauce is thickened to the consistency you want.
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- In a small skillet, toast the sesame seeds over moderate heat, stirring a few times, until golden, 3 minutes. Transfer to a plate.
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- Wipe any dirt off mushrooms with a paper towel and cut off any larger tough stems. Leave stems on any small tender mushrooms. Leave mushroom caps whole (don't slice!).
- Bring a large nonstick pan to medium high heat and add enough sesame oil to lightly coat the pan (~ 1 Tbsp). Add mushrooms and drizzle on soy sauce and lemon juice. Don't overcrowd the pan, you want the caps to be touching the surface.
- Reduce heat if smoking and let mushrooms set until golden brown and starting to crisp. It's important to not move or stir the mushrooms in order to get it browned.
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