Pressed portobello mushrooms for a meaty texture in a delicious korean sauce.
5 from 1 vote
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Course Main
Cuisine Korean
Servings 4
Ingredients
500gportobello mushrooms
3tablespoonssoy sauce
1pear
1tablespoongochujang
2spring onionsfinely sliced
2tablespoonsagave syrup
2teaspoonsgrated ginger
3cloves of garlicminced
1teaspoonblack pepper
1teaspoonseasame oil
Instructions
Prepare the mushrooms by cleaning and removing the stems then brush oil onto each side.
Heat a large frying pan over high heat. Once hot add the mushrooms cap side down. Let them cook for around 2 minutes to soften slightly. You might have to do the mushrooms in two batches depending on the size of your pan.
Now put a heavy pan on top of the mushrooms to press them down. Don't add any extra weight to the pan at the step, just let the weight of the pan press the mushrooms.
Once the mushrooms have heated through, you can tell by lifting the pan, the mushrooms should start to be looking soft on the top. This should take around 5 minutes. Now you can apply more weight by pressing down on the pan. Use a towel or glove as the top pan will get hot. This will release the liquid from the mushrooms. Don't discard the liquid, let it cook off.
Once the liquid has cooked off, flip the mushrooms and press the other side, waiting for the released liquid to cook off again. Once pressing the mushrooms releases no liquid the mushrooms are ready to remove them from the pan.
Let the mushrooms cool slightly then slice them into 2cm wide strips.
Heat a clean pan oven medium heat. Add the mushrooms and the remaining ingredients, 3 tablespoons soy sauce, 1 pear finely grated, 1 tablespoon gochujang, the white parts of 2 spring onions, 2 tablespoons agave syrup, 2 teaspoons grated ginger, 3 cloves of minced garlic, 1 teaspoon black pepper and 1 teaspoon sesame oil.
Continue to cook until the sauce reduces and coats the mushrooms, around 5 minutes. Serve and garnish with the green parts of the spring onions and optional toasted sesame seeds.