Sticky Shiitake Mushrooms

Sticky Shiitake Mushrooms

This easy sticky shiitake mushrooms recipe is our go-to when we want something seriously satisfying on the table in 15 minutes. The shiitakes get dusted in cornstarch and fried until crispy, then tossed in a glossy soy, ginger, and Sriracha sauce that clings to every edge. It's the kind of thing you'd order at a restaurant and then spend ages trying to recreate at home. Serve it over basmati rice with spring onions and sesame seeds and it looks like you've put in way more effort than you have. Trust us on this one.

Cook: 15 min
Serves 2

Before You Start

  • Wok
  • Microplane or fine grater (for ginger)
  • Bowl for coating mushrooms
  • Bowl for cooked mushrooms

Ingredients

  • 1 tbsp toasted sesame oil
  • 2 tbsp brown sugar
  • 2 tbsp rice wine vinegar
  • 1 tsp cornstarch
  • 1 tsp Sriracha to taste
  • 60ml groundnut oil
  • 240g Shiitake mushrooms
  • 30g cornstarch
  • 2 garlic cloves
  • 1 inch piece of ginger
  • 60ml soy sauce
  • basmati rice
  • spring onion - finely sliced
  • sesame seeds

Method

1

For the mushrooms

  • Put the Shiitake mushrooms in a bowl, pour in the cornstarch and stir them round making sure they’re well covered
  • Warm the groundnut oil in a wok (make sure it’s nice and hot), pour in the mushrooms and fry them for 4-6 minutes (make sure they’re cooked through and slightly crisp on the outside)
  • Take the mushrooms out of the wok, put them in a bowl and put them to one side
2

Make the sauce

  • Turn the heat down slightly and pour in the sesame oil (make sure the wok is clean - carefully use a paper towel if needs be)
  • Add the garlic and ginger and cook them until you release the aromas and they’re bubbling in the oil
  • Add the brown sugar to the wok and stir it around until it’s caramelised
  • Add the cornstarch, soy sauce and rice wine vinegar, stir them until the sauce has thickened slightly
  • Add the Sriracha and stir it into the sauce
  • Pour the cooked mushrooms into the sauce and stir them around so they’re warmed through and completely covered
3

Time to serve

  • Serve the Chewy Mushrooms over basmati rice and garnish with spring onions and sesame seeds. BOSH!

Tips & Variations

  • Don't crowd the pan: Fry the mushrooms in batches if you need to. Too many in at once and they'll steam instead of crisp up, and you'll lose that texture.
  • Adjust the heat: The Sriracha is listed to taste for a reason. Start with a little, try the sauce, and go from there. It builds fast.
  • Finish properly: Scatter the spring onions and sesame seeds on right at the end, just before serving. They're not just for looks, they add freshness that lifts the whole dish.

Why This Works

Coating the mushrooms in cornstarch before frying is the move. It creates a light crust that soaks up the sticky sauce without going soggy. The rice wine vinegar cuts through the sweetness just enough to keep the whole thing balanced.