Vegan Korean BBQ Mushrooms
At a Korean BBQ bash, vegans do need something to eat besides bean sprouts. These mushrooms mimic the same flavors and cook in just about 15 minutes.
Servings 2
Calories 125kcal
Cost $5
Equipment
- frying pan or wok
Ingredients
- 1/2 lb king oyster mushrooms sliced 1/4" thick on the bias
- 1 Tb olive oil
- 1/4 ea onion sliced
- 1 ea green onion chopped save some of the green part for garnish
- 1 clove garlic minced
- 1 tsp ginger minced
- 2 tsp soy sauce
- 1 tsp brown sugar
Optional Garnish
- 1/2 tsp sesame oil
- 1/2 tsp toasted sesame seeds
- green onion saved from the main ingredients
- black pepper
Instructions
- Heat olive oil over medium heat in a skillet or wok until shimmering.
- Add the sliced mushrooms and cook for 1-2 minutes until browned. Stir once or twice, so they cook on both sides.
- Add the onion, ginger, garlic, and green onion to pan. Stir fry for 30 seconds to 1 minute just to bloom the flavors.
- Add the soy sauce and brown sugar. Stir fry for 3-4 minutes until the mushrooms are soft and cooked through. If the pan gets too dry or the soy sauce starts to burn, add a little bit of water to moisten the pan.
- Taste and check if any additional salt is needed.
- Serve hot and top with optional garnishes.
Notes
- King oyster mushrooms, shiitake, or regular oyster mushrooms would also work well in this dish.
- To make this spicy, stir fry with a sliced jalapeno or top the finished dish with chili sauce.
- Asian mushrooms are much cheaper when sourced from an Asian market. However button mushrooms will work for this dish too.
- Avoid washing the mushrooms, and wipe them off with a damp towel. Otherwise, they will add too much extra liquid to the dish.
Nutrition
Calories: 125kcal | Carbohydrates: 10g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 357mg | Potassium: 476mg | Fiber: 3g | Sugar: 3g | Vitamin A: 54IU | Vitamin C: 1mg | Iron: 2mg