Korean Style Stir Fried Mushrooms Recipe

You will need the following:

• 200g assorted mushrooms: king oyster, lions mane, shiitake, grey oyster
• 1 ½ tbsp vegetable oil (or good quality pork lard)
• ½ tbsp toasted sesame oil
• ½ tsp grated fresh ginger
• 1 medium garlic clove, crushed
• 2 tsp soy sauce (Japanese or Korean)
• 2 tsp toasted sesame oil
• 1 tsp sesame seeds, toasted
• 1 tsp Korean chilli flakes (gochugaru) or Japanese shichimi togarashi* (optional)

Method:

Cut the mushrooms into thick strips.

Heat the oil (or fat) in a heavy skillet or frying pan, and add the mushrooms, and pinch of salt (this helps release moisture from the mushrooms).

Stir fry for about 3-4 minutes, keeping the lid on in between stirs, to keep the moisture in.

Then add the ginger and garlic, stirring to make sure it doesn’t stick.

Put on the lid and simmer for a further 3 minutes or so.

Add the soy sauce and cook for a further minute or two, until the mushrooms are soft and cooked through.

Remove from the heat, stir in the sesame oil and mix in the sesame seeds.

Leave to cool and serve warm or room temperature, sprinkled with the chilli if liked.

Add about 1 tbsp finely chopped red pepper and sauté.

For an oriental taste add 2 tsp medium miso to the finished mix, and/or a little grated fresh ginger.

*Notes on Japanese ingredients

I recommend Clearspring soy sauce, as it is of fine organic quality, traditionally made. It’s also readily available in health food shops and better supermarkets. Kikkoman is also acceptable, and fairly easy to get hold of.

Korean chilli flakes (gochugaru) and Shichimi Togarashi, Japanese Seven Spice pepper, can be found online, in bigger supermarkets – and on Ash’s Magic Spice stall at Bridport market (Ash also sells Kikkoman soy sauce, rice vinegar and miso amongst other delights).

Recipe: Shirley Booth