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Sticky shiitake mushrooms and rice noodles

January 1, 2019 · Innana

I hope everyone had a wonderful New Years Eve last night and HAPPY NEW YEAR! I made this sticky shiitake mushroom dish for lunch today and my husband was blown away by the taste.

That said, he is extremely picky so I knew it had to be a hit. 

Shiitake Mushrooms health benefits

Yesterday evening I read an article on the health benefits of shiitake mushrooms. The article indicated that they are high in antiviral and antibacterial properties, rich in antioxidants, and can even help boost the immune system, 

I have always loved mushrooms so while I was at Whole Foods this morning, I picked some up. Not sure how I was going to eat them, I came across a recipe for sticky shiitake mushrooms and tweaked it a bit to make a healthier version. 

These tasted INCREDIBLE. 

One of my health goals for 2019 is to eat more plant-based foods. So I thought, what better way to do that than by making plant based food that looks like meat?! 😛

I’ll keep my intro short and sweet because I know many of you are still in recovery mode from your NYE partying . So without further adieu, here’s the recipe for these sticky shiitake mushrooms. 

sticky shiitake mushrooms

Sticky Shiitake Mushrooms and Rice Noodles

These sticky shiitake mushrooms taste like a meat dish you’d get at a fancy Asian restaurant. 

To cook the mushrooms

  • 2 cups Shiitake mushrooms (cut in half)
  • 2 tbs corn starch
  • 4 tbs sesame oil

For the sauce

  • 2 tbs sesame oil
  • 2 cloves garlic (minced)
  • 1 inch ginger (minced)
  • 4 tbs coconut aminos
  • 1 tsp sriracha sauce
  • 2 tbs coconut sugar (brown sugar can also be used)
  • 1 tsp chili paste (optional)
  • 1 tbs corn starch (disolved in 1/2 tbs water)
  • 1 tbs rice wine vinegar

  1. Begin by washing the mushrooms thoroughly. Toss them with corn starch, cook over medium heat in sesame oil until mushrooms turn slightly brown and well-cooked. Put aside.

For the sauce

  1. Begin by heating sesame oil in a wok, add ginger and garlic, stir for 1-2 minutes. Add in rice wine vinegar, coconut sugar, coconut aminos, chili paste, sriracha sauce, and the corn starch. Mix until a thick sauce starts to form.

  2. Toss the mushrooms into the sauce and combine well. Serve on top of rice noodles or white rice. Add scallions/peppers, or toppings of choice.