1. Heat 1 tablespoon peanut oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until mushrooms release liquid, about 5 minutes. Increase heat to high and cook, stirring occasionally, until liquid has completely evaporated, about 8 minutes longer. Add remaining tablespoon peanut oil, reduce heat to medium, and continue to cook, stirring once every minute, until mushrooms are dark brown, about 8 minutes longer.

2. Add sesame seeds and ginger and cook, stirring constantly, until ginger is fragrant, about 30 seconds. Add mirin and soy sauce and cook, stirring constantly, until liquid has evaporated, about 30 seconds. Remove from heat and stir in sesame oil. Transfer to serving dish, sprinkle with scallions, and serve.

Serves 4