Description
This Gochujang Mushrooms recipe features tender shiitake or cremini mushrooms sautéed in a savory and spicy gochujang-based sauce, enhanced with garlic, soy sauce, sesame oil, and a touch of sweetness from honey or maple syrup. Garnished with fresh green onions, it’s a quick, flavorful dish perfect as a side or a vegetarian main.
Ingredients
Scale
Mushrooms
- 2 cups fresh shiitake or cremini mushrooms, sliced
Sauce
- 2 tablespoons gochujang
- 3 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon lemon juice
- 2 green onions, chopped
Instructions
- Prepare the Mushrooms: Clean and slice the mushrooms evenly to ensure uniform cooking.
- Sauté Mushrooms: Heat sesame oil in a skillet over medium heat. Add mushrooms and sauté for about 5 minutes until they become golden brown.
- Add Garlic: Stir in minced garlic during the last minute of cooking to release its aroma without burning.
- Make the Sauce: In a separate bowl, whisk together gochujang, soy sauce, honey or maple syrup, and lemon juice until smooth and well combined.
- Combine and Cook: Pour the sauce over the sautéed mushrooms and continue cooking for another 2-3 minutes, allowing the flavors to meld and the sauce to heat through.
- Garnish and Serve: Finish by adding the chopped green onions on top before serving to add freshness and a mild crunch.
Notes
- Use fresh mushrooms for the best texture and flavor. Shiitake or cremini work wonderfully.
- Adjust the honey or maple syrup to balance the heat from the gochujang according to your preference.
- Low-sodium soy sauce helps control the salt content, but regular soy sauce can be used if preferred.
- This dish can be served as a side or over rice or noodles for a main meal.
- For vegan preparation, use maple syrup instead of honey.
- Sesame oil has a low smoke point; maintain medium heat to avoid burning.
