Korean Stir-fried Mushrooms
Oyster mushrooms and shiitake mushrooms are stir-fried over high heat to drive off moisture and concentrate their natural umami into every bite. Wiping the mushrooms with a damp cloth rather than rinsing preserves the volatile compounds responsible for their earthy aroma. The pan must be hot enough that the mushrooms sear rather than steam; when the edges turn lightly golden, a deep nuttiness develops that water-logged mushrooms never achieve. Soy sauce supplies the salt, and black pepper adds a sharp accent without overpowering the mushrooms' own flavor. Sesame oil is drizzled in after the heat is turned off so its fragrance stays intact instead of burning away. A handful of sliced green onion tossed in at the end contributes color and a fresh bite. At roughly 120 calories per serving, this side dish fits comfortably into a calorie-conscious meal while delivering satisfying texture and depth.
Adjust Servings
Instructions
- 1
Tear oyster mushrooms, slice shiitake thinly, and pat dry.
- 2
Slice onion and green onion.
- 3
Heat oil and stir-fry garlic and onion for 1 minute.
- 4
Add mushrooms and stir-fry on high heat to evaporate moisture.
- 5
Season with soy sauce and pepper, then add green onion.
- 6
Turn off heat and finish with sesame oil.
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