Korean Steamed Mixed Mushrooms

Name: Korean Steamed Mixed Mushrooms
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 2 servings
Cuisine: Korean
Ingredients: oyster mushrooms 150 g; shiitake mushrooms 120 g; enoki mushrooms 100 g; soy sauce 2 tbsp; water 60 ml; minced garlic 1 tsp; sesame oil 1 tsp

Loosen the enoki into large clumps and no further, because thin strands soften quickly in the steam. Put the shiitake and oyster mushrooms in a heatproof dish with the enoki on top, spoon over 2 tbsp soy sauce mixed with 60 ml water and 1 tsp minced garlic, and steam over strongly boiling water for 8 minutes, until the enoki has softened but not collapsed. Turn off the heat, drizzle on 1 tsp sesame oil, and toss two or three times.

Quick answer

Total time: 24 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Oyster, shiitake and enoki mushrooms differ in thickness and density and cook at different speeds even under the same steam.

The firmer shiitake and oyster mushrooms go underneath, the quick-wilting enoki on top, and the dish comes off the heat before the enoki go limp.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Tear 150 g oyster mushrooms by hand along their grain so the rough edges can catch the seasoning.

Remove the shiitake stems, slice the 120 g caps thickly, and score large caps shallowly.
2

Cut off the firm base from 100 g enoki mushrooms, then loosen only the large clumps.

Do not separate them too finely, because thin strands soften quickly during steaming and can lose their light texture.
3

In a bowl, mix 2 tbsp soy sauce, 60 ml water, and 1 tsp minced garlic until the garlic is evenly suspended.

Keep the water amount as written so the steam sauce does not turn too salty.
4

Place the shiitake and oyster mushrooms in the heatproof dish first, then set the enoki on top.

Spoon the seasoning over the surface evenly, checking that no dry patches remain before steaming.
5

Bring the steamer water to a strong boil, add the dish, cover, and steam over medium high heat for 8 minutes.

Stop when the shiitake looks moist and the enoki has softened but not collapsed.
6

Turn off the heat and immediately drizzle 1 tsp sesame oil over the mushrooms.

Toss only two or three times with chopsticks, coating them with the cooking juices, then serve while warm and fragrant.