Korean Soy-Glazed Mushroom Stir-Fry
Oyster mushrooms and shiitake are sauteed in melted butter, then finished with a quick pour of soy sauce that reduces into a glossy glaze on the surface of each piece. The butter permeates the mushrooms during cooking, building a rich, almost nutty base note, while the soy sauce caramelizes slightly under high heat to add a salty-sweet coating. Sliced garlic goes into the butter first, infusing the fat with its pungent aroma before the mushrooms are added. Cooking everything over strong heat is non-negotiable; low temperatures cause the mushrooms to release water and stew rather than sear. With only five ingredients, the dish relies entirely on the interplay between butter richness and soy depth to deliver a level of flavor that belies its simplicity. Spooned over steamed rice, it turns a plain bowl into a satisfying meal.
Adjust Servings
Instructions
- 1
Tear or slice the mushrooms into bite-sized pieces.
- 2
Melt butter in a pan and sauté the garlic.
- 3
Add mushrooms and stir-fry over high heat until all moisture evaporates.
- 4
Add soy sauce and toss quickly to coat.
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