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Sticky gochujang mushrooms

Servings 4

Ingredients

  • 400 g oyster or other cluster varieties like beech/shimeji, shiitake, enoki mushrooms, torn apart into small clusters
  • toasted white esame seeds, for serving
  • chopped scallions, for serving

Marinade

  • 2 cloves garlic, grated
  • 1 inch piece ginger, peeled and grated
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon brown sugar or maple syrup
  • 2 tablespoons gochujang
  • 2 tablespoons sesame oil
  • 1 tablespoon sesame seeds
  • 2 scallions, finely chopped
US Customary - Metric

Instructions

  • In a large bowl, combine the garlic, ginger, soy sauce or tamari, brown sugar or maple, gochujang, sesame oil, sesame seeds and scallions and whisk until combined. Add the mushrooms and toss until well coated. Leave to marinate for 30 minutes (or longer, overnight is fine too).
  • Preheat the oven to 220˚C / 450˚F. Line a baking sheet with foil. Transfer the mushrooms to the lined baking sheet and spread out into a single layer, avoiding overlapping as much as possible. Roast until the mushrooms are caramelized around the edges, 12-14 minutes.
  • To serve, top with sesame seeds, scallions and eat as is, or serve as one of the suggestions above.