Modum Bausut Bokkeum (Stir Fried Mixed Mushrooms) Recipe!
I’m sure you’ve noticed that we’ve moved into a new house and that we’ve been quite busy during the last couple of weeks! During these hectic times, I love to cook really simple food. One of my very favorite quick dishes is Modum Bausut Bokkeum (모듬 버섯 볶음). It’s a traditional Korean mushroom dish that is one of the easiest things that you could ever make but also one of the yummiest!
I just get a bunch of different mushrooms and quickly stir fry them with a little salt, pepper and canola oil or Earth Balance butter. It’s so quick but nutritious and yummy! I am so grateful to Mother Earth for giving us mushrooms. If you get mushrooms at an Asian store, they are probably 3-7 times cheaper than getting them at a Wholefoods store or at a local grocery store (like Kroger or Meijer here in Indianapolis).
I like to use a variety of mushrooms, including at least the following three: fresh oyster mushrooms, shitake mushrooms, portabella mushrooms.
A mix of fresh oyster mushrooms, shitake mushrooms, portabella mushrooms (and enoki mushrooms if you want to have it over rice)
Salt and black pepper to taste
some vegetable oil (or Earth Balance Butter)
sprinkle of sesame seeds for garnish (optional)
1. Clean, wash, and squeeze out the water from the mushrooms well. If you don’t squeeze out the water well, the dish will be too soggy. Tear up or cut the mushrooms into smaller strips.
2. Heat the pan with some vegetable oil. Be careful to not use too much oil, as the texture can feel mushy if you have too much oil. (If you use Enoki mushrooms, you will find that it has more water. They work particularly well for a mixed mushroom rice dish, see below for picture!)
3. Add salt and black pepper to taste.
4. Cook until tender. Some people like it a bit fresher and some like it thoroughly cooked. I like both, so experiment with it!
5. It’s ready – sprinkle some sesame seeds over if you want, and serve with other Korean banchans, as a topping for busut dupbap (over rice dish, see below for picture), or as a side with any other Asian dish!
I like to use a variety of mushrooms. I use at least shitake, oyster, portabella mushrooms. I add enoki mushrooms (the mushrooms in the upper left of the above picture) when I want it for a dupbap dish (over rice dish).
I wash the mushrooms and squeeze the water out really well. If you don’t, you will find the mushrooms to be a bit too soggy/mushy. Then tear them or cut them up!
Then stir-fry until tender with oil, salt and pepper!
Ah… so yumm…
It’s got to be one of my very favorite dishes ever. Again, thank you Mother Earth for mushrooms!
If you want to have it as a bupbap dish (over rice dish), you can add Enoki mushrooms so it has a bit more water, and it’ll be a great over rice dish!