Vegan, Gluten Free
Korean Fried Mushrooms
10 mins
Easy
4 Servings
Here’s Jade’s quick way of doing a Korean-style fried mushroom side dish to go with her bibimbap dish, using dried mushrooms to give extra flavour and nutrition, to this simple but tasty side dish that contains a heap of bone-boosting vitamin D.
Brilliant Bases Used In This Recipe
About This Recipe
Here’s Chef Jade’s quick way of doing a Korean-style fried mushroom side dish to go with her bibimbap dish, using dried mushrooms to give extra flavour and nutrition to the simple but tasty side dish.
Mushrooms are a low-calorie food that packs a hefty nutritional punch. Loaded with many health-boosting vitamins, minerals, and antioxidants, they’ve long been recognised as an important part of any diet.
For instance, mushrooms raised with exposure to ultraviolet light are a good source of Vitamin D, an important component in bone and immune health. They are also thought to help with immune function and may be beneficial for those looking to lose weight.
*apologies for the sound quality in this video, it is filmed in a professional kitchen where equipment such as fridges and other staff members can be quite noisy
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Ingredients
500g/18oz sliced mushrooms
4tsp dried porcini mushrooms
1 garlic clove
2tsp rapeseed oil
Nutrition Per Serving
Calories
66
Fats
3G
Carbs
6G
Protein
6G
Method
Soak the porcini mushrooms in water and bring to a boil. Leave to simmer for a few minutes and drain (you can reserve the liquid to use as an excellent liquor for sautéing kale or spinach)
Fine slice the mushrooms
Heat a frying pan with the oil in it and add the garlic as the temperature rises Add the sliced mushrooms and porcini and sauté until golden brown
