Speedy Hoisin Mushrooms

Speedy Hoisin Mushrooms

Vegan hoisin mushrooms on a bed of fluffy basmati rice might just be our favourite weeknight fix right now. We're talking sticky, savoury, slightly spicy mushrooms coated in that deep hoisin gloss, with pak choi, spring onions, and fresh ginger all coming together in about 30 minutes. The toasted sesame oil does something magic at the end, giving everything this nutty, fragrant finish you really can't fake. It's the kind of bowl that feels like a proper takeaway but costs a fraction of the price. Make it tonight and thank yourself tomorrow.

Cook: 30 min
Serves 4

Before You Start

  • Wok
  • Griddle pan
  • Small bowl
  • Mixing bowl
  • Microplane or grater

Ingredients

  • 3 tbsp toasted sesame oil
  • 1 tbsp rapeseed oil
  • 1 ½ tbsp soy sauce
  • 2 ½ tbsp hoisin sauce
  • 1 tbsp Sriracha
  • 2 head(s) of pak choi
  • 500g mixed mushrooms
  • 6 spring onions
  • 4cm piece of fresh ginger
  • 15g fresh coriander
  • 2 garlic cloves
  • 4 tsp white sesame seeds
  • 500g cooked basmati rice - or 2 x 250g microwavable basmati rice

Method

1

Prepare the ingredients

  • Peel and grate the garlic into a small bowl
  • Peel the ginger by scraping off the skin with a spoon, then grate into the bowl Separate the coriander leaves and stems and thinly slice both
  • Thinly slice the spring onions
  • Roughly chop the mushrooms into bite-sized pieces
  • Cut the pak choi lengthways into quarters, put them in a mixing bowl and toss with 2 tablespoons of the sesame oil
2

Cook the mushrooms

  • Add the remaining 1 tablespoon of sesame oil and rapeseed to the wok and set over a medium heat
  • When the oil is hot, add three- quarters of the spring onions, the garlic, ginger and chopped coriander stems
  • Fry for 2 minutes, stirring constantly
  • Add the mushrooms and continue to stir for 6-7 minutes
  • Add the soy, hoisin and sriracha sauces and stir for 1 minute, making sure the mushrooms are well coated
  • Turn the heat right down while you cook your pak choi
3

Cook the pak choi

  • Put the griddle pan on the maximum heat
  • While the pan is heating up, heat the rice, if necessary, or cook following the instructions on the packet
  • Lay the pak choi on the griddle and cook until char lines appear, trying not to move them around too much
  • Turn and cook the other sides
4

Time to serve

  • Divide the rice among bowls
  • Nestle the pak choi alongside the rice
  • Spoon over the hoisin mushrooms
  • Sprinkle over the remaining spring onions, coriander leaves and sesame seeds and serve

Tips & Variations

  • Mix your mushrooms: Use a combination like shiitake, oyster, and chestnut for the best range of textures. One type on its own just doesn't hit the same.
  • Don't crowd the pan: Give the mushrooms space so they sear and get colour rather than steam. Work in batches if you need to, it's worth it.
  • Sesame oil goes in last: Add the toasted sesame oil right at the end, off the heat if anything. It's a finishing oil, not a cooking oil, and treating it that way makes a real difference.

Why This Works

Mixing mushroom varieties is the move here. You get different textures in every bite, some meaty, some silky, none of them boring. Toasting the sesame seeds and finishing with sesame oil at the end rather than cooking it all the way through keeps that flavour punchy and fresh rather than flat.