If you like Asian food and you like mushrooms, then you might have to double this recipe. So satisfyingly chewy, basically meaty (but not only vegetarian, vegan!!!), and so filled with umami flavors, you will be hard pressed to decide whether these should be a side dish or a main course. And the answer of course will be: either/both.
I made this with shiitake mushrooms, which are very popular in Asian cooking, and readily available. I think you might be able to make these with dried and reconstituted shiitakes as well, but I haven’t gotten around to trying that yet.
Korean Mushrooms: So filled with umami flavors, you will be hard pressed to decide whether these should be a side dish or a main course.
And you can use other mushrooms as well – oyster mushrooms would be great here, though I think probably would need to be cooked for a shorter time. And creminis would work as well. But if your mushrooms are small you might not need to cut them in half. It won’ affect cooking time much, but just think about how big or small you want your pieces on the plate.
They look lovely with a final sprinkle of scallions and sesame seeds, so try not to skip those finishing flourishes, which give it a ton of visual appeal. To toast sesame seeds place them in a dry skillet over medium heat and stir and toss for a few minutes, watching carefully, until they start to smell fragrant and turn light brown. Watch carefully that they don’t burn.
Other Korean Dishes:
Serve Korean Mushrooms with:
- Mongolian Beef
- Sesame Asparagus and Shiitake Mushrooms
- Simple Asian Salmon
- Angel Hair “Ramen” with Shiitake Mushrooms, Tofu, Baby Bok Choy, and Scallions
- 1 tablespoon canola and vegetable oil
- 3 garlic cloves very thinly sliced
- 1 pound shiitake mushrooms sliced in half
- ⅓ cup less-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon dark sesame oil
- 1 scallion trimmed and thinly sliced
- 2 tablespoon toasted sesame seeds (see Note)
- In a large skillet heat the oil over medium heat. Add the mushrooms and sauté stirring often until the mushrooms are lightly browned, about 6 minutes. Add the garlic and saute for another 2 minutes until the garlic is lightly golden and the mushrooms are tender.
- Meanwhile, in a small bowl, soy sauce, honey, and sesame oil. Drizzle the mixture over the mushrooms and continue to toss in the pan until the sauce glazes the mushrooms.
- Turn into a serve bowl, and top with the scallions and the sesame seeds and serve hot.
To toast sesame seeds place them in a dry skillet over medium heat and stir and toss for a few minutes, watching carefully, until they start to smell fragrant and turn light brown. Watch carefully that they don’t burn.
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