Korean Shitake Mushroom Banchan

From Jeanette's Healthy Living


  • 6 dried shitake mushrooms, reconstituted
  • 1 tablespoon gluten-free soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon honey
  • 1 tablespoon rice wine
  • 2 garlic cloves, crushed
  • dash of black pepper
  • 3/4 cup mushroom soaking water
  • minced scallions, optional garnish


  1. To reconstitute dried shitake mushrooms, place mushrooms in a bowl and cover with 1 cup hot water. Place a paper towel on top of the mushrooms and let water soak the paper towel. This will help keep the mushrooms immersed. Soak at least 30 minutes or until softened. Strain and reserve mushroom soaking liquid.
  2. Slice mushrooms into 1/4" pieces.
  3. Place mushrooms in a small saucepan and add soy sauce, sesame oil, honey, rice wine, garlic, pepper and strained mushroom soaking liquid.
  4. Bring to a boil, then reduce heat to low and simmer, covered, for 15-20 minutes until tender.