Glazed Shiitake Mushrooms

5 from 1 vote

Sweet, savory, earthy, and full of umami, these are a delicious Asian-inspired side.

Course Side Dish

Cuisine Asian

Keyword asian, dairy-free, easy, egg-free, mushroom, nightshade-free, nut-free, shiitake, side, vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 100kcal

Author Jenny Ross

24 ounces shiitake mushrooms
2 teaspoons avocado oil
2 cloves garlic minced
1 inch piece of ginger grated
1/4 cup low sodium gluten free soy sauce or coconut aminos
2 tablespoons monk fruit powdered, or stevia glycerite, to taste, omit if using coconut aminos
2 tablespoons rice vinegar
1/32 teaspoon glucomann powder optional, for thickening
1 teaspoon sriracha optional, omit for nightshade-free
1/2 teaspoon toasted sesame oil
1 green onion sliced, for garnish
1 teaspoon toasted sesame seeds for garnish, optional

Get Recipe Ingredients

Trim most of the stem off the shiitake (they tend to be very woody).
Heat a sauté pan over medium high heat and add avocado oil. When hot, add the mushrooms and cook until browned, about 10 minutes.
Add all remaining ingredients except sesame oil, green onion, and sesame seeds. Boil over high heat to reduce sauce to form a thick glaze. Add a bit of water if the sauce seems too thick. Adjust seasoning to taste with salt, sweetener, and sriracha and stir in the toasted sesame oil. Garnish with green onions and sesame seeds.

Protein:Energy Quotient [calories]: 0.5