Korean Mushroom Perilla Seed Stir-Fry

Name: Korean Mushroom Perilla Seed Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: shiitake mushrooms 150 g; enoki mushrooms 100 g; oyster mushrooms 100 g; perilla seed powder 2 tsp; garlic 3 clove; soy sauce 1 tsp; cooking oil Enough to lightly coat the pan; sesame oil 1 tsp; salt 0.5 tsp

Quick answer

Total time: 20 min
Level: Easy
Servings: 4 servings
Ingredients: 9

About this dish

Shiitake, enoki and oyster mushrooms share one pan, and each keeps its own texture: chewy, threadlike and thick.

The first wave of liquid they release has to evaporate over high heat, and the ground perilla seed waits until the mushroom edges look slightly dry. Added any sooner, it turns into a damp paste instead of clinging.

Ingredients

servings

IngredientAmount

garlic3 clove

cooking oilEnough to lightly coat the pan

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Instructions

6 steps

1

Remove the stems from 150 g shiitake mushrooms and slice the caps about 4 mm thick.

Cut off the base of 100 g enoki mushrooms, pull them apart, and tear 100 g oyster mushrooms with the grain.
2

Heat a wide pan well over high heat, then coat it lightly with oil.

Add 3 sliced garlic cloves and stir-fry for about 30 seconds, stopping before the edges darken or taste bitter.
3

Add all the mushrooms and keep the heat high for 2 to 3 minutes.

Spread them across the pan rather than piling them up, and cook until the first released moisture disappears from the bottom.
4

When the mushrooms soften and their edges look slightly dry, lower the heat to medium.

Sprinkle in 2 teaspoons perilla seed powder and stir-fry for only 1 minute so the aroma stays nutty.
5

Pour 1 teaspoon soy sauce around the edge of the pan so it briefly sizzles and seasons the mushrooms.

Add the 1/2 teaspoon salt gradually, tossing and tasting so the dish does not become too salty.
6

Turn off the heat and drizzle in 1 teaspoon sesame oil, then toss lightly.

Serve when the mushrooms are no longer wet, the perilla powder clings to the surfaces, and the strands stay separated.