Stir-fried oyster mushrooms

This recipe is for mushroom lovers! I love any kind of mushrooms. Their earthy flavor, savory taste and most of all their texture, a little crispy and chewy at the same time. This recipe is for stir fried oyster mushrooms, which really shows off these mushrooms’ taste and texture and is a little nutty from the perilla seeds powder.

A lot of my vegan and vegetarian readers modify my meat recipes by substituting mushrooms, but today’s recipe is made for oyster mushrooms (neutari-beoseot in Korean) which are very popular in Korea. When I lived there I used to go to the wholesale market and buy a big box of them with my friends and then split them up. That was really cheap! Once I got home I blanched them and made this recipe, which is unique for its method of blanching and quick stir frying mushrooms.

You can eat it as a side dish and serve with rice, kimchi or stew (I recommend doenjang-jjigae) or as I show you in the video you can make a simple and easy bibimbap with it. In these pandemic days you might not always have time to prepare a full dinner table with side dishes, so this is a simple and quick way I enjoy mushrooms. Each family member can make their own bibimbap at the table with these mushrooms and some hot rice, sesame oil, a dab of gochujang, and spicy radish salad (musaengchae in Korean, the recipe is on my website and I also posted a quick video on my Instagram). This way it contains all the good nutrients you need in a simple meal.  All mixed together, you can’t find this taste anywhere, it is heaven!  : )

If you have leftovers you can keep them in the fridge up to 3 or 4 days.

Ingredients

Serves 4 to 6

• 2 pounds cleaned oyster mushrooms (and/or king oyster mushrooms, white button mushrooms, or enoki mushrooms)
• 2 garlic cloves, minced
• 2 teaspoons kosher salt
• 1 tablespoons toasted sesame oil
• ¼ teaspoon ground black pepper
• 2 teaspoons vegetable oil
• 2 tablespoons toasted perilla seeds powder (or toasted sesame seeds powder)
• ½ small carrot, peeled and thinly sliced into 2 inch long
• About ⅓ cup buchu (Asian chives aka garlic chives) cut into 1 inch pieces

Directions

1. Blanch all the mushrooms for 1 minute.
2. Drain, wash gently, and firmly squeeze out any excess water. Tear any large mushrooms into bite sized pieces.
3. Add garlic, salt, sesame oil, and ground black pepper. Mix well with a wooden spoon.
4. Heat the vegetable oil in a large pan over high heat. Add the seasoned mushrooms and stir-fry for about 1 to 2 minutes.
5. Stir in the perilla seed powder and carrot for another minute.
6. Remove from the heat and stir in the chives. The chives will be lightly cooked with the remaining heat in the mushrooms as you stir.
7. Transfer it to a plate and serve as a side dish to rice, adding kimchi, and any other side dishes you want. Or mix it together with rice, radish salad, a dap of hot pepper paste, and any other side dishes you want to make a simple bibimbap.

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