Description

A quick and flavorful Gochujang Mushrooms recipe featuring fresh shiitake or cremini mushrooms sautéed to golden perfection and coated in a spicy, savory, and slightly sweet Korean-inspired gochujang sauce. This dish serves as a perfect side or topping, ready in just 20 minutes.

Ingredients

2 cups fresh shiitake or cremini mushrooms, sliced
2 tablespoons gochujang (Korean chili paste)
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

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Instructions

Prepare Mushrooms: Clean the mushrooms thoroughly and slice them evenly to ensure they cook uniformly.
Sauté 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 aroma without burning it.
Make Sauce: In a separate bowl, whisk together gochujang, low-sodium soy sauce, honey or maple syrup, and lemon juice until the sauce is smooth and well combined.
Combine and Cook: Pour the prepared sauce over the sautéed mushrooms and cook for an additional 2-3 minutes, allowing the flavors to meld and the sauce to heat through.
Finish and Serve: Remove from heat and sprinkle the chopped green onions on top for a fresh and flavorful garnish before serving.

Notes

You can substitute shiitake or cremini mushrooms with any preferred mushroom variety such as button or portobello.
Adjust the amount of gochujang based on your spice tolerance; reduce for milder flavor or add more for extra heat.
Honey can be swapped with maple syrup for a vegan option.
Serve over rice, noodles, or as a side dish to grilled proteins for a complete meal.
Use low-sodium soy sauce to keep the sodium content moderate in the dish.