To toast sesame seeds, place the seeds in a dry skillet without oil over medium heat. Stir often with a wooden spoon, until the seeds are fragrant and golden brown, about 3 to 4 minutes. Also, make sure to stay at the stove because the seeds can easily burn. Transfer and set aside.
When you are ready to cook in a heavy-bottom skillet on medium heat, add in unsalted butter. Add the mushrooms and let them cook for 2 to 3 minutes until soft and until the mushrooms leave water and reduce slightly in size. Stir intermittently.
Add in garlic and let it cook for a minute. Stir well. Further, pour in the soy sauce, sriracha sauce, cook the mushrooms in the sauces until the liquid has evaporated. Stir in between. Finally, top off the crushed red pepper, black pepper, toasted sesame seeds, and salt if you need it. Stir and then turn off heat.
