Monday, January 13, 2014

Korean Mushrooms with Spicy Soy Sriracha

Korean cuisine often includes small side dishes of pickled and spiced vegetables served with a main course.  The most popular example of these side dishes is Kimchi.  However, Kimchi is just a single example of a wide variety of vegetables such as spinach, carrots, bean sprouts, cucumbers, potatoes and more that make up an even larger menu of these side dishes.  

This soy spicy mushroom recipe is an example of a Korean style side dish using crimini mushrooms seasoned with sesame oil, soy sauce, vinegar, sriracha, green onions, cilantro and red pepper flakes.  It is a delicious tangy spicy dish that goes nicely with grilled beef or steaks. 

Servings: 4
Prep Time: 5 minutes
Cooking Time: 20 minutes


2 Tablespoons Sesame Oil
1 lb Crimini Mushrooms quartered
1/3 Cup Soy Sauce
1 Tablespoon Distilled White Vinegar
1 Tablespoon Sriracha
1/4 Teaspoon Red Pepper Flakes
2 Green Onions chopped
Cilantro chopped to garnish

In a large skillet, place the sesame oil over high heat until it shimmers.  Reduce the heat to medium high and toss in the mushrooms.  Spread the mushrooms to a single layer over the pan and let cook without stirring for 8 minutes.

While the mushrooms cook, combine the soy sauce, distilled white vinegar, sriracha, and red pepper flakes in a bowl.  Stir the ingredients together until well combined.   Pour the combined sauce over the mushrooms and stir the ingredients. Reduce the heat to a low simmer, cover and let cook for another 8-10 minutes.   

Remove the mushrooms from the heat.  Add the green onions and cilantro to the pan and toss the ingredients to combine. The mushrooms can be served hot or first refrigerated and served cold.   Enjoy.

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