Korean fried mushrooms

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 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

1. 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)
2. Fine slice the mushrooms
3. 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