Mongolian Mushrooms with Sesame Cauliflower “Rice”
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Test Kitchen Approved Recipe

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.

4 servings


  • For marinade:

  • 1 Tbsp. soy sauce (or tamari)
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. sesame oil
  • 1 1/2 Tbsp. Mt. Massive Steak Seasoning
  • For mushrooms & sauce:

  • 2 large portobello mushroom caps (or 3 small)
  • 2 Tbsp. coconut (or vegetable) oil, divided
  • 1/2 cup minced yellow onion
  • 1/4 cup soy sauce (or tamari)
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 1 tsp. fresh minced ginger
  • 1/4 cup 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
  • 1/2 cup minced yellow onion
  • 2 cloves garlic, minced
  • 2 Tbsp. Toasted Sesame Seeds
  • 2 Tbsp. rice vinegar
  • 2 tsp. sesame oil
  • Salt & pepper to taste

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


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.

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