Mushrooms in Cream Sauce

Chewy Korean Rice Cakes and Mushrooms Are a Creamy Umami Flavor Bomb

5.0

(1)

1 Review

This super savory recipe is guaranteed to satisfy.

Katianna Hong

and

John Hong

Published on December 19, 2023

Creamy Mushrooms with Rice Cakes — Photo:
Dylan + Jeni / Food Styling by Brett Long / Prop Styling by Nidia Cueva

Total Time:

40 mins

Yield:

8 to 10 servings

Tteok, or chewy Korean rice cakes, and an earthy mushroom medley are coated in a rich cream sauce that bursts with umami thanks to doenjang, a deeply savory Korean paste made from salt brine–fermented soybeans in this recipe from 2018 F&W Best New Chef Katianna Hong and chef John Hong of Yangban in Los Angeles.

Frequently asked questions

What is mushroom powder?

Mushroom powder is a concentrated seasoning made from dehydrated mushrooms. You can substitute it with any bouillon of your choice. Find mushroom powder at most Asian grocery stores or online at yamibuy.com. Tteok come in a variety of shapes and sizes. For this recipe, look for cylinder-shaped Korean rice cakes; they are available at most Asian grocery stores or online at sayweee.com.

Notes from the Food & Wine Test Kitchen

Don’t be concerned about the volume of the raw mushrooms while you’re preparing this recipe. It will look like a ton — almost too much for the pot — but they will cook down a good deal and shrink significantly.

Our testers noted that while leftovers reheat fairly well heated in a saucepan over medium-low, the mushrooms will get a little soft in the process. That’s why this is a dish that’s really best enjoyed fresh.

Suggested pairing

Choose a tart, savory, extra brut Champagne, such as NV Larmandier-Bernier Latitude, to balance the richness of the luxurious cream sauce.

Cook Mode (Keep screen awake)

Ingredients

5 cups heavy cream
1 cup crème fraîche
3/4 cup doenjang (Korean fermented bean paste, such as Chung Jung One)
2/3 cup finely chopped yellow onion (about 1 small onion)
1/3 cup minced garlic (about 1 large garlic head)
2 tablespoons mushroom powder (such as CJ Foods) or bouillon
2 tablespoons soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
2 pounds mixed mushrooms (such as shiitake, shimeji, oyster, or hen-of-the-woods), trimmed
2 pounds cylinder-shaped Korean rice cakes (such as Apexy)
Finely chopped fresh chives, for garnish

Directions

Whisk together cream, crème fraîche, doenjang, onion, garlic, mushroom powder, soy sauce, garlic powder, and onion powder in a large saucepan or Dutch oven. Bring to a boil over medium-high, stirring occasionally. Reduce heat to medium to maintain a simmer. Stir in mushrooms; simmer, stirring occasionally, until mushrooms start to soften, about 3 minutes.
Stir rice cakes into mushroom mixture; cover and simmer, undisturbed, until rice cakes are mostly tender, 2 to 3 minutes. Uncover and simmer, stirring occasionally, until cream sauce has slightly thickened, 3 to 4 minutes. (Sauce will continue to thicken as it stands.) Serve garnished with chives.