This recipe always reminds me of fall with the mushrooms and cabbage. There is very little I changed with the post and the recipe. I wrote and posted this as Hurricane Sandy was barreling towards us back in 2012.
Hurricane Sandy is bearing down on us as I write this post. I’m looking out the window and the trees have started thrashing with every gust of wind. Yesterday morning some sort of survival mode switch clicked inside me and I have been cooking for the past two days, baking bread, making chicken stock, and roasting chickpeas. We’ve been clicking between PBS Kids and the Weather channel. Part of me feels like all the news alerts are hyping up this storm, but the better part of me is stressed out and just waiting for the lights to go out. I’m crossing fingers and toes that it goes out AFTER the rain passes because then there’s the sump pump in the basement…
Anyway, I’ve been meaning to write this post for a while now and it seems perfect for those who have incorporated Meatless Mondays into their weekly meal plans.
This dish is enveloped in umami. The earthy flavors from the mushrooms and dwaenjang (fermented soybean paste) complement the slightly bitter Napa cabbage. The dish also has a great combination of textures with the meatiness from the mushrooms and a bit of crunch from the cabbage. It can be served as a main dish or as the more typical side dish or banchan. Either way, it is perfection with rice.
The first time I had this dish was when my mom prepared it. She made it with trumpet mushrooms and the meaty texture of these mushrooms was perfect. Trumpet mushrooms may be found at your local Asian market or specialty foods market. I found packaged mushrooms at Whole Foods which included a variety of mushrooms – trumpet, clamshell, nameko, velvet pioppini, and maitake frondosa – which really worked well for this dish. If you can’t find trumpet mushrooms; cremini or white mushrooms cut into quarters are good substitutes.
To those who are in Sandy’s path, stay safe and dry!
- 2 Tablespoons cooking oil
- 8 oz trumpet mushrooms, thinly sliced lengthwise
- 4 oz napa cabbage, thinly sliced crosswise
- 1 teaspoon minced garlic (about 2 garlic cloves)
- 1 Tablespoon sesame oil
- 2 Tablespoon dwaen jang
- Heat oil in a large non-stick skillet over medium high heat.
- Sauté mushrooms. Cover for about 3 minutes to release liquid from mushrooms.
- Add cabbage and garlic. Lower heat to medium or medium low. Cook cabbage for about 3 minutes or until cabbage is wilted.
- Take the pan off the heat. Mix in sesame oil and dwaen jang. Continue mixing until vegetables are thoroughly coated.
- Best when served warm!