Side Dishes

King Oyster Mushrooms in Soy Milk Cream Sauce

Name: King Oyster Mushrooms in Soy Milk Cream Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 100 g (3 mushrooms) King oyster mushrooms; 10 g (2 tsp) Olive oil; 20 g (1⅓ tbsp) Soy milk; 10 g (2 tsp) Heavy cream; 5 g (½ pepper) Cheongyang chili pepper; a pinch Ground black pepper; 20 g Sprouts

버섯 두유 소스 볶음

Golden stir-fried king oyster mushrooms tossed in a light soy milk and cream sauce with a kick of cheongyang chili, served with sprouts. Soy milk and cream add savory richness in place of salt, and using soy milk lets you cut back on cream and fat. (Soy milk has about 125 kcal per 200 ml, so about one glass is a good amount for people with diabetes.)

King Oyster Mushrooms in Soy Milk Cream Sauce

5mPrep

10mCook

1Serving

EasyLevel

🥘 Ingredients

Tap an ingredient to check it off.

Mushrooms

King oyster mushrooms100 g (3 mushrooms)

Olive oil10 g (2 tsp)

Soy milk sauce

Soy milk20 g (1⅓ tbsp)

Heavy cream10 g (2 tsp)

Cheongyang chili pepper5 g (½ pepper)

Ground black peppera pinch

Side

Sprouts20 g

🧺 Korean ingredients in this recipe

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📝 Step-by-Step Instructions

Cut the mushrooms into thick strips and stir-fry in a hot oiled pan until golden.

King Oyster Mushrooms in Soy Milk Cream Sauce — step 1

In a saucepan, gently simmer the soy milk, cream, chili and pepper over low heat until thickened.

King Oyster Mushrooms in Soy Milk Cream Sauce — step 2

Add the mushrooms to the sauce, stir-fry a little longer, then plate with the sprouts.

King Oyster Mushrooms in Soy Milk Cream Sauce — step 3

📊 Nutrition Facts (per serving)

285Calories (kcal)

17 gCarbs

9 gProtein

20 gFat

53 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.