Korean Perilla-Grilled Mushrooms
Songhwa mushrooms have thick caps with high moisture content, so they stay succulent and chewy when grilled. Sliced into thick pieces and tossed with a simple mix of perilla oil, soy sauce, garlic, salt, and pepper, they cook for about three minutes per side on a hot pan. The perilla oil imparts a distinctly nutty, toasted aroma that differs from sesame. Ground perilla seed is sprinkled on just before the heat is turned off, releasing fragrance without scorching. Finished with chopped chives, this vegetarian dish works equally well as a rice side or a drinking snack.
Adjust Servings
Instructions
- 1
Wipe mushrooms clean with a damp towel and slice thickly.
- 2
Mix perilla oil, soy sauce, garlic, salt, and pepper.
- 3
Toss mushrooms with the seasoning and rest for 5 minutes.
- 4
Spread in a hot pan and grill both sides for about 3 minutes each.
- 5
Sprinkle ground perilla just before turning off heat.
- 6
Top with chopped chives and serve warm.
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