Sautéed Mushrooms with Sesame and Ginger

By Nemo

Ingredients

• 2 Tablespoons peanut oil
• 1 1/2 Pounds white button mushrooms
• 1 Tablespoon sesame seeds
• 1 Tablespoon minced or grated fresh ginger
• 2 Tablespoons mirin (Japanese rice wine)
• 2 Tablespoons soy sauce
• 1 Teaspoon toasted sesame oil
• 2 scallions

Details

Servings 4
Preparation time 15mins
Cooking time 40mins
Adapted from cooksillustrated.com

Preparation

Step 1

Prepare Ingredients
1. Trim thin slice from stem end of 1 ½ pounds mushrooms. Cut
mushrooms into quarters if medium; halve if small.
2. Toast 1 tablespoon sesame seeds in 12­-inch skillet over medium heat,
about 5 minutes.
3. Peel and mince or grate 1 tablespoon ginger until quite fine and
smooth.
4. Slice 2 scallions very thin on bias.

Cook Mushrooms
5. Heat 1 tablespoon peanut oil in 12­-inch skillet over medium­ high heat
until shimmering.
6. Add mushrooms and cook, stirring occasionally, until mushrooms
release liquid, about 5 minutes.
7. Increase heat to high and cook, stirring occasionally, until liquid has
completely evaporated, about 8 minutes longer.
8. Add remaining tablespoon peanut oil.
9. Reduce heat to medium and continue to cook, stirring once every
minute, until mushrooms are dark brown, about 8 minutes longer.

Add Seasonings
10. Add sesame seeds and ginger and cook, stirring constantly, until
ginger is fragrant, about 30 seconds.
11. Add 2 tablespoons mirin and 2 tablespoons soy sauce.
12. Cook, stirring constantly, until liquid has evaporated, about 30
seconds.

Finish and Serve
13. Remove pan from heat and stir in 1 teaspoon sesame oil.
14. Transfer to serving dish, sprinkle with scallions, and serve.