Stir-Fried Mushrooms with Perilla Seeds recipe - ingredients, nutrition and when to eat it
Stir-fried mushrooms with perilla seeds are made by sautéing assorted mushrooms with perilla seed powder and garlic for a nutty, moist side dish.
Stir-fried mushrooms with perilla seeds are made by sautéing assorted mushrooms with perilla seed powder and garlic for a nutty, moist side dish. They pair well with rice and suit a light lunch or dinner, especially on a cool autumn day.
Vegetables · 10 minutes to cook
Nutrition (per 199g serving): 242.8 kcal · protein 9g · carbohydrate 15.9g · fat 19.3g · sodium 403.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Don't soak the mushrooms in water for long; gently wipe them with a damp paper towel so they release less water during cooking.
Tips: Add the perilla seed powder at the end to preserve its nutty aroma and moist texture.
Tips: You can add the mushrooms all at once, but sauté them over high heat in a thoroughly heated pan to keep their texture lively.
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Ingredients (1 serving)
- Oyster mushrooms — 100 g
- Shiitake mushrooms — 50 g
- Perilla seed powder — 2 Tbsp
- Garlic — 2 pc
- Green onion — 10 g
- Cooking oil — 1 Tbsp
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp