Sweet & Sticky Shiitake Mushrooms

Sticky & Sweet Shiitake Mushrooms

From time to time on my Twitch stream a viewer gets the chance to select an ingredient that I should develop a dish around. My most recent challenge however has been, well a challenge! If anyone knows where I can get poppyseeds here in Trinidad please let me know. Anyway! Back in January, Trini viewer, fellow food streamer (and actual chef) Amaya.CZ selected Shiitake Mushrooms as my challenge.

But, is it really a challenge if it’s one of your favorite things ever?? Shiitake mushrooms are one of those things I’ve grown up eating as they take center stage in many of my mother’s Chinese dishes.

For this challenge however I decided not to turn to any of mom’s mainstays and thought of how to really showcase shiitake mushrooms for what they intrinsically are. Meaty. Juicy. Slightly Smokey. Sublime!

The shiitake is an edible mushroom native to East Asia, which is now cultivated and consumed around the globe. It is considered a medicinal mushroom in some forms of traditional medicine… Fresh and dried shiitake have many uses in East Asian cuisine. In Japan, they are served in miso soup, used as the basis for a kind of vegetarian dashi, and as an ingredient in many steamed and simmered dishes. In Chinese cuisine, they are often sautéed in vegetarian dishes such as Buddha’s delight.

Shiitake – Wikipedia

Although I hear that shiitake mushrooms can be bought fresh, dried ones are much more readily available and plentiful here in Trinidad. So that’s what I used for this dish. I am curious though however, if those of you who have cooked with fresh and dried have noticed a flavor difference? Let me know!

My final result was this dish of “Sweet & Sticky Shiitake”!

Snag the recipe below!

P.S. If you need a great recipe for Trini Scotch Bonnet pepper sauce, check out my recipe for my dad’s. It’s a perennial fave of readers!

Sweet & Sticky Shiitake Mushrooms

Sweet & Sticky Shiitake Mushrooms

This recipe showcases Shiitake Mushrooms for what they intrinsically are. Meaty. Juicy. Slightly Smokey. Sublime!
Course Side Dish
Cuisine Asian
Servings 4 servings


  • 1/4 cup vegetable oil
  • 2 cups dried shiitake mushrooms rehydrated in boiling water, stems removed and thickly sliced
  • 1/4 cup cornstarch
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 2 tablespoons ginger minced
  • 2 tbsp brown sugar
  • 2 tbsp rice wine vinegar
  • 1 tsp cornstarch mixed with 1/2 tsp water
  • 1/4 cup soy sauce (use liquid amino acids or a GF soy-sauce if keeping gluten-free)
  • 1 tsp scotch bonnet pepper sauce


  • Chive
  • Sesame Seeds


  • Sprinkle cornstarch unto the drained mushrooms and toss until the cornstarch turns 'gummy'. Add a tsp of water, if necessary
    2 cups dried shiitake mushrooms, 1/4 cup cornstarch
  • Heat the oil in a pan over medium-high heat.
    1/4 cup vegetable oil
  • Add the mushrooms and stir-fry until they have developed a deep golden crust on all sides. (approx. 4 minutes per side)
  • Add the garlic and ginger and toss until aromatic
    2 cloves garlic, 2 tablespoons ginger
  • Add the brown sugar and continue to stir until caramelised
    2 tbsp brown sugar
  • Add the cornstarch slurry, soy sauce and rice wine vinegar, stir them until the sauce has thickened slightly.
    2 tbsp rice wine vinegar, 1 tsp cornstarch, 1/4 cup soy sauce (use liquid amino acids or a GF soy-sauce if keeping gluten-free)
  • Add the pepper sauce
    1 tsp scotch bonnet pepper sauce
  • Plate the mushrooms. Drizzle with sesame oil and garnish with chopped chive and sesame seeds
    1 tbsp sesame oil, Chive, Sesame Seeds
Keyword shiitake mushrooms
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