Grilled Mixed Mushrooms with Sesame Sauce 芝麻酱烤香菇

I have always love a touch of Japanese sesame sauce in my salads as compared to the usual salad dressing. However, very often that not, when we buy a bottle of sesame sauce as dressing for our salads, there will often be quite a fair bit of leftover because we only use a few spoonfuls each time. So what should we do with the balance sauce, if you may ask ?Well, other than cooking it with fish, as you may see from my recipe here, I also grilled some mixed mushrooms and added a touch of the sesame sauce with it this time. I enjoyed how the tenderness of the shrooms gets infused with the sesame sauce and creates an all new taste all together. The Japanese, as we all knew are renowned for their quality standard in their food ingredients. Mizkan, in particular, a long established brand in the industry, has well maintained their market leader status in the food industry market because of their consistency in quality and standards. Using one of their most popular items to date being the bottled sesame sauce, which encompasses a rich and luscious sesame fragrance made wholesomely from freshly grind sesame seeds, this simply fuss free dish makes a good appetiser or a comforting side dish in 15 minutes !I liked to address this as a wholly Mushrooms salad, which serves as a comforting deviation from our usual standard greens especially since it is served warm. And to top it up, I added some optional capsicums as well to brighten up the dish too !So if you are a mushrooms lover too, do give this a shot as it not only helps to clear up the balance sesame sauce sitting around, it also beefs up a fresh appetiser which you are unlikely to enjoy anywhere else ! That’s what killing two birds with one stone means !

Grilled Mixed Mushrooms with Sesame Sauce 芝麻酱烤香菇
Prep time
Cook time
Total time
Recipe type: Appetiser
Serves: 1
  • 3 button mushrooms, sliced thinly
  • 30g shitake mushrooms, sliced
  • 30g shimeiji mushrooms
  • 2 tsp minced garlic
  • 30g capsicums, diced
  • 2 tbsp of stock / water
  • 2 tbsp Mizkan sesame sauce
  • salt to taste
  • dash of freshly ground black pepper
  • some shredded parsley
  1. Heat up the cooking oil in a pan. Add the minced garlic and capsicums and saute till fragrant.
  2. Add in all the 3 kinds of mushrooms and stir briefly to mix well.
  3. Add in the stock, salt and ground black pepper to taste. Allow it to sizzle briefly.
  4. Add in the sesame sauce.
  5. Stir till the sauce is well coated with all the mushrooms. Off the flame. Sprinkle some shredded parsley all over.


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