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Mongolian Mushrooms and Onions

Mongolian Mushrooms and Onions

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 5 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 20 Minutes
  • Yield: 2 - 3 Servings 1x
  • Category: Side Dish
  • Cuisine: Asian


Calling all mushroom lovers! These crazy good sautéed Mongolian Mushrooms and Onions are bursting with amazing flavors that will have you doing a happy dance. The tasty rich sauce boasts both sweet and tangy deliciousness featuring tangy tamari and rice wine vinegar that’s perfectly paired with sweet maple syrup and molasses for a mushroom marinade paradise. Pair these tasty mushroom and onions with rice or quinoa and you favorite veggies for a fantastic veggie bowl that will treat your taste buds, making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.


  • 1 medium sweet yellow onion, cut into thin strips *
  • 8 oz. Bella (cremini) mushrooms, sliced
  • 1 Tablespoon tamari *

Mongolian Sauce Ingredients:

  • 1 Tablespoon finely minced garlic
  • ½ teaspoon finely minced ginger
  • 2 Tablespoons tamari*
  • 1 Tablespoon rice vinegar (rice wine vinegar)
  • 2 Tablespoons toasted sesame seeds *
  • 2 teaspoons organic maple syrup
  • 1 teaspoon molasses
  • ¼ teaspoon red pepper flake
  • Pinch black pepper
  • 1 teaspoon cornstarch (or thickener of choice)
  • 1 Tablespoon water

Optional Toppings:

  • Red pepper flake
  • Sliced green onions
  • Toasted sesame seeds


  1. If you need to toast the sesame seeds, do so now and set them aside. Otherwise skip this step.
  2. Place all the sauce ingredients into a bowl and whisk well to combine, set aside.
  3. Prep the mushrooms and onions, set aside.
  4. In a large ceramic/enamel-lined/non-stick skillet, add the sliced mushrooms and 1 Tablespoon tamari, sauté for 4 to 5 minutes to release some of the liquid from the mushrooms, then transfer the sautéed mushrooms to a plate, set aside.
  5. Immediately add the sliced onions to the skillet, you do not need to remove any remaining liquid from the sautéed mushrooms. Sauté the onions over medium heat until they soften and turn golden, approximately 8 to 10 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
  6. Add the Mongolian sauce mixture to the skillet with the onions. Add the sautéed mushrooms, turn the heat up, and stir until the sauce thickens and all the onions and mushrooms are thoroughly coated with the sauce.  Cook for several minutes.
  7. Serve immediately over your favorite rice, veggies, or as a delicious side dish.


*Toasted Sesame Seeds:  If you cannot find toasted sesame seeds, you can easily make your own. Preheat a nonstick skillet over medium heat on the stove.  When the pan is nice and hot, add the sesame seeds and gently push them around in a dry skillet, moving them constantly until they turn golden brown, then immediately remove the skillet from the heat, and remove the toasted sesame seeds from the skillet.  Be careful, they burn easily.  Note:  You do not need to toast the sesame seeds for this recipe, but they do add a nice layer of flavor element.

*Sweet Onions:  It is important to use a sweet onion such as a Vidalia or Walla Walla as these onions lack the sharp, astringent taste of other onions and taste really sweet.

*Tamari: We used San J Tamari Soy Sauce Gluten Free, Reduced Sodium.

*Makes:  2 – 3 servings

*Storage:  Refrigerate, use within 7 days.