Korean Stir-fried Mushrooms

Name: Korean Stir-fried Mushrooms
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: oyster mushrooms 180 g; shiitake mushrooms 120 g; onion 70 g; green onion 40 g; soy sauce 1 tbsp; minced garlic 0.5 tbsp; neutral cooking oil 1 tbsp; sesame oil 1 tsp; black pepper 0.25 tsp

Quick answer

Total time: 20 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

Oyster mushrooms torn along the grain come apart in thin strands, while shiitake cut 5 mm thick have a fuller chew.

Whether the mushrooms were rinsed matters less than whether they go into the pan wet or piled in layers.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Tear 180 g oyster mushrooms into strips and slice 120 g shiitake caps 5 mm thick after removing tough stems.

Wipe off debris with a damp paper towel, or rinse briefly under running water and pat dry.
2

Slice 70 g of onion into strips and cut 40 g of green onion diagonally.

Keep them separate since they go into the pan at different times.
3

Heat 1 tbsp neutral cooking oil in the pan over medium-high heat.

Add 0.5 tbsp minced garlic and the onion, and stir for about 1 minute until the onion edges turn translucent. Lower the heat if the garlic starts to darken.
4

Add the mushrooms and spread them out.

Check after about 2 to 3 minutes, then continue as needed until tender and any pooled liquid has reduced. If the pan is too crowded, cook in batches and combine them before seasoning.
5

Add 1 tablespoon of soy sauce and 1/4 teaspoon of pepper, toss quickly to season, then add scallion and stir for 30 seconds.

The dish is ready when the soy sauce coats the mushrooms and they deepen to a brown hue.
6

Turn off heat and toss with 1 teaspoon of sesame oil.

Plate and serve as soon as the toasty sesame aroma melds with the mushroom fragrance.