Description
Gochujang Mushrooms is a quick and flavorful dish featuring sautéed shiitake or cremini mushrooms coated in a spicy, tangy Korean-inspired gochujang sauce. This savory and slightly sweet recipe comes together in just 20 minutes, making it an excellent side or vegetarian main that packs a punch of umami with every bite.
Ingredients
Scale
Mushrooms and Aromatics
- 2 cups fresh shiitake or cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 green onions, chopped
Sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon lemon juice
Instructions
- Prepare the mushrooms: Clean and slice the mushrooms evenly to ensure they cook uniformly.
- Sauté mushrooms: Heat sesame oil in a skillet over medium heat. Add the sliced mushrooms and cook for about 5 minutes until they turn golden brown and release their moisture.
- Add garlic: Stir in the minced garlic during the last minute of cooking to allow the garlic to become fragrant but not burnt.
- Make the sauce: In a separate bowl, whisk together the gochujang, low-sodium soy sauce, honey or maple syrup, and lemon juice until the mixture is smooth and well combined.
- Combine mushrooms and sauce: Pour the prepared gochujang sauce over the sautéed mushrooms, stirring well to coat. Continue cooking for an additional 2 to 3 minutes to heat the sauce through and allow flavors to meld.
- Finish and serve: Remove from heat and sprinkle chopped green onions on top for fresh flavor and garnish. Serve warm.
Notes
- You can substitute shiitake or cremini mushrooms with other varieties like button or portobello if preferred.
- Adjust the amount of gochujang according to your spice tolerance.
- For a vegan version, use maple syrup instead of honey.
- This dish pairs wonderfully with steamed rice or as a topping for noodles.
- Use low-sodium soy sauce to control salt levels in the dish.
