Woo hoo!! My room-mate kept bringing home this mushroom dish that I could see and taste was raw. I saw the price on the pot and decided that I could make a “reliable” (as in, I know exactly what is in there– duh! I read the ingredients!) version. Last night, I took some of the “baby ‘bellas’” I had in the refrigerator, and sliced them up thinly, put them in a bowl, sprinkled them VERY lightly with salt (ha! You’re seeing that I actually can use salt when forced to!), and added some sesame oil and sesame seeds.
I tried the mushrooms last night, right after I’d made them, and believed they tasted good. I put them in the refrigerator. Believing that my Japanese room-mate has a different “taste”, I fed the mushrooms to her tonight, and she said that they taste much better than the store-bought ones. I was happy.
Okay, I’ll share with you exactly what I did (the measurements are approximate)
- 6 large baby bella mushrooms
- 2 T sesame oil
- 1 t sesame seeds (or more, to taste)
- 1/8 C carrot (sliced paper thin)
- Sprinkle of sea salt
- Remove the stems of the mushrooms (save them for something else – chopped into salad, blended into soup, or shredded for another mushroom recipe)
- Slice the mushrooms thinly- @1/8” (I used the wider width on my adjustable mandolin, but when I came too close to the ends, I sliced the mushroom ends by hand with a very sharp knife)
- Place sliced mushrooms in a large bowl.
- Lightly sprinkle on sea salt, and toss, to mix.
- Add sesame oil and sesame seeds and toss to thoroughly mix (you can see when the mushrooms are coated with the oil.
I did not make my experiment with the carrot, but they were in the Korean version I was copying – they will likely add a sweet note to the dish)
I tasted these about 30 mins after I made them and they were good.
After they had been in the refrigerator for 1 day, I gave them to the room-mate. She said they were better than the “Korean-style” ones from the Japanese market. (That is all I needed to hear)