Korean-Style Mushroom Stir-Fry

Korean-style mushroom stir-fry is a quick, savory dish packed with flavor. This simple cooking method preserves the mushrooms’ natural taste and texture, making it a delicious, low-calorie meal or side dish. Perfect with rice, noodles, or as a light addition to your favorite mains.

Mushrooms tend to be a love-it-or-hate-it ingredient. For me, it’s always a resounding “love!”

If you feel the same way and are craving a flavorful Asian mushroom dish, this Korean-style stir-fry is a must-try. It’s quick, packed with umami flavor, and wholesome, making it the perfect low-calorie main or a side dish to complement your meal.

The beauty of stir-frying mushrooms the Asian way is that it perfectly preserves their delightful texture. Adding a Korean-inspired savory sauce elevates their natural umami, creating an aromatic dish that pairs wonderfully with a bowl of rice or noodles.

Plus, these stir-fried mushrooms are so light and tasty, I can easily polish off the whole plate without feeling guilty. It’s simply that good!

Choice of Mushroom

While you can use a variety of mushrooms in your stir-fry, this recipe highlights 3 Asian-style favorites: shiitake, oyster, and shimeji mushrooms.

• Shiitake mushrooms are well-known for their rich, earthy flavor and meaty texture. They have a firm, chewy bite that holds up well to stir-frying, soaking up the savory sauce beautifully.
• Oyster mushrooms are another popular choice in Asian cuisine, with their delicate, mild flavor and tender, almost silky texture. They cook quickly, making them ideal for a fast stir-fry. The natural sweetness of oyster mushrooms pairs wonderfully with the savory Korean sauce in this recipe.
• Shimeji mushrooms, also known as beech mushrooms, come in both white and brown varieties. They have a slightly nutty, mildly sweet taste with a crisp texture that adds a nice contrast to the dish. Shimeji mushrooms hold their shape well during cooking, providing a delightful bite with every mouthful.

These Asian mushrooms are commonly found in local Asian markets, but if you can’t get your hands on them, white button, cremini (baby bella), portobello, or enoki mushrooms make good substitutes.

How to Stir-Fry Mushrooms

For any stir-fry, make sure all your ingredients are prepped and ready to go. The cooking process moves quickly once you begin!

• Heat oil in a wok or pan over medium-high heat. Add the onion and minced garlic, cooking until fragrant.
• Then, toss in the mushrooms and pour in the soy and oyster sauces. Stir for about 2 minutes, until the mushrooms soften and are evenly coated in the sauce.

• Add the scallions, sesame oil, and sesame seeds, then give everything a good toss. Serve your stir-fry hot for the best flavor!

Serving Suggestion

Serve this mushroom stir-fry over a bowl of steamed rice or noodles for a simple meal. It also pairs well as a side dish with grilled meats such as Korean beef, tofu, or as a topping for bibimbap. Add a sprinkle of extra sesame seeds or a drizzle of soy sauce for an extra flavor boost!

Mushroom Prep Tips for the Best Stir-Fry

1. Clean with Care: Wipe mushrooms with a damp cloth or paper towel instead of rinsing or soaking them. Mushrooms act like sponges, absorbing water, which can make your stir-fry soggy.
2. Uniform Sizing: Cut or tear mushrooms into similar-sized pieces to ensure they cook evenly.
3. Preheat the Pan: Make sure your pan or wok is hot before adding ingredients. A hot pan helps achieve that perfect, slightly charred stir-fry texture and prevents the mushrooms from releasing too much moisture.
4. Don’t Overcrowd the Pan: Cook the mushrooms in batches if needed to avoid steaming them. This helps maintain their texture and allows them to brown nicely.
5. Use High-Heat Oils: Choose oils with a high smoke point, like vegetable, canola, or sunflower oil, to handle the high heat needed for stir-frying.

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