Skip to content
BUY $100, GET $100 – Get Your $100 Now With A Purchase of $100 Or More
BUY $100, GET $100 – Get Your $100 Now With A Purchase of $100 Or More

Test Kitchen Approved

Mongolian Mushrooms with Sesame Cauliflower “Rice”

Recipe By Savory Spice Test Kitchen

Recipe By Savory Spice Test Kitchen

This quick weeknight meal gives one of our traditional steak seasonings an Asian and vegetarian twist, replacing beef with mushrooms. Sesame seeds provide both flavor and texture for the easy cauliflower “rice” side that soaks up the sticky Mongolian sauce.

Recipe Notes

To make this gluten-free, use tamari in place of soy sauce. For a vegan version, replace honey with maple syrup or brown sugar.

Ingredients

For marinade:

1 Tbsp. soy sauce (or tamari)

1 Tbsp. rice vinegar

1 Tbsp. sesame oil


For mushrooms & sauce:

2 large portobello mushroom caps (or 3 small)

2 Tbsp. coconut (or vegetable) oil, divided

½ cups minced yellow onion

¼ cups soy sauce (or tamari)

¼ cups honey

2 cloves garlic, minced

1 tsp. fresh minced ginger

¼ cups water

1 Tbsp. cornstarch

4 scallions, sliced on the bias into 1-inch pieces

For cauliflower:

1 medium head cauliflower, cut into florets

1 Tbsp. coconut (or vegetable) oil

½ cups minced yellow onion

2 cloves garlic, minced


2 Tbsp. rice vinegar

2 tsp. sesame oil

Salt & pepper to taste

Savory Spice ingredients in this recipe

  • Toasted Sesame Seeds

    These toasted seeds contain an even nuttier flavor than the untoasted white sesame seeds. Because the toasting process has released their full flav...

    View full details
  • Mt. Massive Steak Seasoning

    Mt. Massive Steak Seasoning doesn’t necessarily need to be used on a giant 2 lb. porterhouse; it will work nicely on a petite filet as well. But he...

    View full details
    Sold out

Directions

For marinade: Whisk all ingredients together.

For mushrooms & sauce: Rub marinade over mushrooms so they are well coated and let sit at room temperature for 30 min. Heat 1 Tbsp. of the oil in a large skillet over medium-high heat. Add mushrooms and cook for 3 to 5 min. per side until slightly charred but not too soft. Transfer to a plate to rest while you prepare sauce. Reduce heat to medium and add remaining 1 Tbsp. oil to the skillet. Add onions and cook, stirring frequently, for 2 to 3 min. Whisk together soy sauce, honey, garlic, and ginger; stir mixture into onions. Bring sauce to a boil then reduce heat to low. Whisk water and cornstarch together until smooth then stir into sauce. Cook until sauce thickens, 2 to 3 more min. Slice mushrooms into strips and stir into sauce. Cook just until mushrooms are warmed through. Serve topped with scallions over cauliflower “rice”.

For cauliflower: Place florets in a food processor and pulse until texture resembles rice or couscous, about 15 to 20 pulses. (Alternatively, grate cauliflower into a bowl using a hand grater.) Heat coconut oil in a large skillet over medium heat. Add onions, garlic, and sesame seeds. Saute until fragrant, 3 to 4 min. Stir in “riced” cauliflower, rice vinegar, sesame oil, and salt & pepper to taste. Cook for 6 to 8 min. until cauliflower is cooked through but the texture is still firm.