Mushroom Galbi

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Mushroom Galbi

This vegan twist on traditional galbi swaps meaty mixed mushrooms in place of the meat. The garlicky soy-and-sesame-oil sauce deepens the flavor of earthy mushrooms, which get roasted alongside scallions and green bell pepper until tender and golden. A final broil imparts a nice char and smoky flavor that mimics the grill. Leftovers turn into a fantastic fried rice the next day, topped with a fried egg.

Rating

Ingredients

  • 6scallions, cut into 3-inch pieces
  • 1medium green bell pepper, sliced 1/2-inch-thick
  • 5tablespoons neutral oil, such as safflower or canola
  • Kosher salt (such as Diamond Crystal) and black pepper
  • 1 1/4pounds mixed mushrooms, such as cremini (halved), shiitake caps (sliced 1/2-inch-thick) and portobello caps (sliced 1/4-inch-thick)
  • 1tablespoon minced garlic
  • 1teaspoon minced ginger
  • 1/4cup low-sodium soy sauce
  • 2tablespoons turbinado sugar or light brown sugar
  • 1tablespoon toasted sesame oil
  • Toasted white sesame seeds (optional), for garnish
  • Steamed short-grain rice and kimchi (optional), for serving
Set base servings to enable scaling:

Directions

Heat oven to 450 degrees with racks in upper and lower third of oven. On a large rimmed sheet pan, combine scallions, bell pepper and 1 tablespoon of the neutral oil; season with salt and pepper. Toss the mixture to evenly coat, then spread in an even layer.

On a second large rimmed sheet pan, combine mushrooms with 2 tablespoons of the neutral oil; season with salt and pepper. Toss to evenly coat, then spread in an even layer.

Add both sheet pans to the oven and roast until vegetables are tender and mushrooms are golden, rotating pans halfway through cooking, 20 minutes. Combine all of the mushrooms and vegetables on one sheet pan.

Meanwhile, in a small saucepan, combine the remaining 2 tablespoons neutral oil with the garlic and ginger over medium-low. Heat until the mixture starts to sizzle, then cook, stirring, until fragrant, 30 seconds. Add soy sauce, sugar and ½ teaspoon of black pepper and bring to a simmer. Cook, stirring occasionally, until slightly thickened, 3 minutes. Stir in sesame oil.

Heat broiler on high with rack 6 inches from the heat. Drizzle half of the sauce (about ¼ cup) all over the mushroom mixture and toss to evenly coat. Broil until lightly charred in spots, 3 to 5 minutes. Divide mushroom mixture among plates. Sprinkle with sesame seeds, if using.

Serve with rice, kimchi (if using) and the remaining sauce.

Nutrition

Info
Trans Fat: 0 gramsFat: 11 gramsCalories: 222Saturated Fat: 1 gramUnsaturated Fat: 9 gramsSodium: 592 milligramsSugar: 11 gramsFiber: 5 gramsCarbohydrate: 27 gramsProtein: 8 grams

Source: https://cooking.nytimes.com/recipes/1024257-mushroom-galbi