Description
A simple recipe for roasting mushrooms coated in a savory, spicy, and umami-rich gochujang glaze.
Ingredients
Scale
- 1 lb mixed mushrooms (cremini, shiitake, or oyster), cleaned and halved or quartered
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup or honey
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 1 tablespoon neutral oil (like canola or vegetable)
- 1 teaspoon sesame seeds, for garnish
- 1 green onion, sliced, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gochujang, soy sauce, maple syrup, sesame oil, rice vinegar, minced garlic, and grated ginger until smooth. This is your glaze.
- Place the prepared mushrooms in the bowl with the glaze. Toss gently until all mushroom pieces are evenly coated.
- Spread the glazed mushrooms in a single layer on the prepared baking sheet. Do not overcrowd the pan.
- Roast for 15 to 20 minutes, tossing halfway through, until the mushrooms are tender and the glaze has caramelized slightly.
- Remove from the oven. Sprinkle with sesame seeds and sliced green onion before serving immediately.
Notes
- For a deeper flavor, let the mushrooms marinate in the glaze for 15 minutes before roasting.
- If you prefer a thicker glaze, reduce the maple syrup slightly or cook the glaze mixture briefly on the stovetop before tossing with the mushrooms.
- Use any firm mushroom variety you prefer; the texture will change slightly based on the type.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Roasting
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 150
- Sugar: 10
- Sodium: 550
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 3
- Protein: 4
- Cholesterol: 0