Vegan Korean BBQ Mushrooms

Vegan Korean BBQ Mushrooms

2 servings
At a Korean BBQ bash, vegans do need something to eat besides bean sprouts.  These mushrooms mimic the same flavors and cook in just about 15 minutes.

Ingredients

  • king oyster mushrooms

    sliced 1/4" thick on the bias

    ½ lb
  • olive oil
    1 tbsp
  • ea onion

    sliced

    ¼
  • ea green onion

    chopped save some of the green part for garnish

    1
  • garlic

    minced

    1 clove
  • ginger

    minced

    1 tsp
  • soy sauce
    2 tsp
  • brown sugar
    1 tsp
  • sesame oil
    ½ tsp
  • sesame seeds
    ½ tsp
  • green onion saved from the main ingredients
  • black pepper

Directions

  1. 1

    Heat olive oil over medium heat in a skillet or wok until shimmering.

  2. 2

    Add the sliced mushrooms and cook for 1-2 minutes until browned. Stir once or twice, so they cook on both sides.

  3. 3

    Add the onion, ginger, garlic, and green onion to pan. Stir fry for 30 seconds to 1 minute just to bloom the flavors.

  4. 4

    Add the soy sauce and brown sugar. Stir fry for 3-4 minutes until the mushrooms are soft and cooked through. If the pan gets too dry or the soy sauce starts to burn, add a little bit of water to moisten the pan.

  5. 5

    Taste and check if any additional salt is needed.

  6. 6

    Serve hot and top with optional garnishes.

Vegan Korean BBQ Mushrooms

Vegan Korean BBQ Mushrooms

15 min2 servings125 cal

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About this Recipe

Sizzle Up Your Plate with Vegan Korean BBQ Mushrooms

Craving the incredible flavors of Korean BBQ but sticking to a plant-based diet? Look no further! These Vegan Korean BBQ Mushrooms are your answer to a quick, flavorful, and satisfying meal that captures the essence of a classic BBQ spread. In just about 15 minutes, you can transform humble king oyster mushrooms into a truly special vegan main dish that will delight your taste buds.

What makes this recipe a game-changer? It's all about the king oyster mushrooms. When sliced thinly on the bias, they develop a fantastic, chewy texture that wonderfully mimics strips of meat, making them an ideal canvas for our robust Korean BBQ marinade. The magic happens quickly in a hot pan, where the mushrooms soak up a savory-sweet blend of soy sauce, brown sugar, garlic, ginger, and aromatic sesame oil, creating an unforgettable umami experience.

This isn't just a side dish; it's a vibrant and hearty vegan mushroom dish perfect for any day of the week. The vibrant green onions and toasted sesame seeds add both color and an extra layer of authentic flavor, making every bite incredibly satisfying. It's an excellent option for a speedy weeknight dinner or a delightful plant-based addition to your next BBQ gathering.

Tips for Perfect Vegan Korean BBQ Mushrooms

  • Slice with Care: Slicing the king oyster mushrooms about 1/4 inch thick on the bias maximizes their surface area, allowing them to absorb more flavor and achieve a better sear.
  • Hot Pan is Key: Ensure your pan is hot before adding the mushrooms. This helps them brown beautifully and prevents them from steaming.

Serving Suggestions

These delicious mushrooms are incredibly versatile! Serve them hot with:

  • Fluffy steamed rice
  • Crisp lettuce leaves for wraps
  • A side of kimchi or other Korean banchan (side dishes)
  • As a flavorful topping for noodle bowls

Frequently Asked Questions

Vegan Korean BBQ Mushrooms Recipe | Only Recipes