Description
This savory and slightly spicy Gochujang Mushrooms recipe features tender shiitake or cremini mushrooms sautéed to perfection and coated in a flavorful Korean-inspired gochujang sauce. Enhanced with garlic, sesame oil, soy sauce, and a hint of sweetness from honey or maple syrup, this dish makes a quick and delicious appetizer or side that brings umami and a touch of heat to your table.
Ingredients
Scale
Mushrooms
- 2 cups fresh shiitake or cremini mushrooms, sliced
Sauce & Flavorings
- 2 tablespoons gochujang
- 3 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 1 tablespoon honey or maple syrup
- 1 tablespoon lemon juice
Instructions
- Prepare the Mushrooms: Clean the mushrooms thoroughly and slice them evenly to ensure uniform cooking.
- Sauté the Mushrooms: Heat the sesame oil in a skillet over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until they become golden brown and tender.
- Add Garlic: Stir in the minced garlic during the last minute of cooking to release its aromatic flavor without burning.
- Mix 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 and Cook: Pour the prepared sauce over the sautéed mushrooms in the skillet. Cook together for an additional 2 to 3 minutes, allowing the flavors to meld and the sauce to heat through.
- Garnish and Serve: Remove from heat and sprinkle the chopped green onions on top before serving to add freshness and a mild onion crunch.
Notes
- You can substitute shiitake mushrooms with cremini or button mushrooms depending on availability.
- Adjust the amount of gochujang to control the spiciness according to your taste preference.
- For a vegan version, use maple syrup instead of honey.
- This dish pairs well with steamed rice or can be served as a flavorful side to grilled meats.
- Ensure not to burn the garlic for the best flavor.
