mushroom stir fry

Flavorful, satisfying portobello mushroom stir-fry with red bell pepper and broccolini. Naturally sweetened and just 30 minutes to prepare!

30-minute Portobello Mushroom Stir-Fry

garlic ((minced // 2 cloves yield ~1 Tbsp))

tsp minced ginger

maple syrup ((or agave nectar or coconut sugar))

tsp red pepper flake ((more or less to taste))

Tbsp sesame oil ((toasted

Tbsp lime juice

water

portobello mushrooms (~20 g each)

red bell pepper ((thinly sliced))

broccolini

onion

brown rice or cauliflower rice

sesame seeds

Cook rice (or cauliflower rice) if serving with stir-fry. I prefer this method from Saveur.

Next, wipe portobello mushrooms clean with a slightly damp towel (do not immerse in water or they will get soggy) and slice into thin strips (see photo).

Prepare marinade by adding all ingredients to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more ginger for brightness, lime juice for acidity, tamari for saltiness, red pepper flake for heat, or maple syrup for sweetness.

Add portobello mushrooms to a large shallow dish, such as a 9x13-inch baking pan, and top with marinade. Gently stir/toss to combine. Set aside to marinate for 10-12 minutes while you prep your vegetables. Toss occasionally to evenly coat.

Chop vegetables and set aside. Once portobellos have marinated, heat a large skillet over medium heat and add a bit of sesame oil. Then add only as many portobellos as will fit comfortably in the pan (see photo), and sauté for 2-4 minutes on each side or until golden brown and slightly seared. You may have to do this in two batches depending on the size of your pan.

Set portobellos aside and loosely cover to keep warm. Then add red pepper and broccolini to the pan and increase heat to medium-high. Sauté for 2-3 minutes, stirring frequently.

Add the green onion (optional) and any remaining portobello marinade and toss to coat. Cook for 1 minute. Then remove from heat and serve immediately. Cooking the vegetables for a short time on very high heat will give them a nice sear and prevent them from getting soggy.

Enjoy as is or with chili garlic sauce, sesame seeds, or a garnish of chopped green onion. Best when fresh, though leftovers keep in the refrigerator up to 2-3 days. Reheat in the microwave or the stovetop.

Try these soba noodles with mushrooms and bok choy for a simple stir-fry with plenty of ginger, garlic and scallions. You can even eat the leftovers cold.

Soba Noodles with Mushrooms and Bok Choy

soba noodles

soy sauce

sesame oil

rice vinegar

vegetable oil

cremini mushrooms, sliced

bok choy, stems

ginger

garlic clove,

red pepper flakes

salt

black pepper

Cook the soba noodles according to package instructions in a large saucepan of salted boiling water, stirring occasionally to prevent the noodles from sticking together. Drain the noodles in a strainer and rinse with cold water.

In a small bowl, whisk together the soy sauce, sesame oil and rice vinegar.

Heat a wok or large skillet over high heat. Add the vegetable oil, swirling to coat. When the oil is shimmering add the mushrooms and sauté for a few minutes until they start to brown.

Add the bok choy stems, white parts of the scallions, garlic, ginger, red pepper flakes, salt and pepper. Continue sautéing until fragrant and the bok choy stems are cooked but still crisp, about 3 minutes.

Stir in the soba noodles and pour in the soy sauce mixture letting it bubble.

Fold in the bok choy leaves and green parts of the scallions.

Easy and quick to prepare Indian style mushroom stir fry made in one pot.

Mushroom Stir Fry

white button mushrooms, (rinsed and chopped)

cumin seeds (- crushed lightly)

onions

turmeric powder (or about 2 to 3 pinches turmeric powder)

½ teaspoon kashmiri red chili powder

½ teaspoon Garam Masala

Coriander Powder ((ground coriander))

green chili (-

salt per taste

coriander leaves ((cilantro leaves))

Slice 2 medium sized onions. You will need&nbsp;130 to 135 grams thinly sliced onions.

Also&nbsp;chop or sliced white button mushrooms.&nbsp;you can wipe the mushrooms with a clean kitchen towel and then chop or you can rinse them in water and then chop.&nbsp;

I take each mushroom and rinse it well to remove the mud particles. Then slice the stalk a bit and chop the mushrooms. I also slice bruised part if any in the mushrooms.

preparation

Heat 1.5 to 2 tbsp oil in a pan. Then add 1/2 tsp cumin seeds. You can also crush the cumin seeds lightly in a mortar-pestle and then add.

Add sliced onions.

On a low to medium flame saute the onions till they turn translucent or light brown.

Then add the chopped or sliced white button mushrooms.

Mix the mushrooms with the onions and begin to saute or stir fry on a medium to high flame.

Keep on stirring the mushrooms at intervals. The mushrooms will release water first.

Continue to cook, till all the water dries up and the mushrooms look glossy as well as they are slightly browned from the edges. Even if they are not browned, the water should dry up in the pan and the mushrooms should be cooked well.

Now add the following ingredients - 1/8 tsp turmeric powder or about 2 pinches, 1/2 tsp kashmiri red chili powder, 1/2 tsp garam masala powder, 1 tsp coriander powder &amp; 1 green chili, sliced or chopped.

Mix the spices very well with the mushrooms.&nbsp;season with salt as per taste.

Mix the salt with the stir fried mushrooms. Saute for a minute then switch off the flame.

Lastly add 2 tbsp coriander leaves and mix again very well.

Serve indian style mushroom stir fry with chapatis, parathas or bread.

making indian style mushroom stir fry

An easy vegan stir-fry made healthy right at home! Only 30 minutes and customizable with your favorite veggies.

Portobello Mushroom & Broccoli Stir-Fry

portobello mushrooms (about 12 oz.)

broccoli florets

yellow onion (or white, sweet, red)

red bell pepper

vegetable broth

Tbsp. tamari (or soy sauce)

hoisin sauce (gluten-free if desired*)

garlic

cornstarch

grated/minced ginger (optional)

Make the stir-fry sauce: Mince garlic and add all sauce ingredients to a small bowl. Whisk to combine and set aside.

Wipe portobellos clean with a damp towel. Remove stem and slice into thin strips (about 1/3-inch thick).

Slice onion and bell pepper.

In a large skillet over medium-high heat, sauté portobellos, bell pepper, onion, and broccoli florets. (For oil-free, use about 3 Tbsp. broth/water in place of oil.)

Sauté for 7-8 minutes, gently stirring occasionally. Add a touch more water/broth as needed.

Whisk the sauce again and add to skillet. Toss well to combine and sauté for 2-3 minutes or until slightly thickened, stirring often.

Serve over rice, quinoa, or noodles and top with sesame seeds and more tamari if desired.

We love stir fry!  They are so easy to adapt based on what veggies you have on hand, but loved this with mushrooms as the star!⭐️ I followed your suggestions and added summer squash from the garden.  I love using your stir fry recipes for the variations in sauces you provide to complement the veggies you selected.  This was fantastic!

I used this recipe mainly as it was however, didn't have hoisin on hand, so I subbed soy sauce, sugar, sesame oil and siracha. Wow! It was a fantastic little meal. I'm just getting my feet wet in the kitchen and discovering I'm in love with cooking! Thank you for a fantastic Asian inspiration!!

This was delicious! Served it with rice noodles mixed in. Very light!

Tasty and filling this Vegan Mushroom and Broccoli Stir Fry with Peppers is ready in under 30 minutes. Perfect for a quick and easy weeknight dinner.

Mushroom and Broccoli Stir Fry with Peppers

mushrooms

tbsp dark soy sauce

tbsp sweet chilli sauce

The zest of half a small lime

lime

tsp rice wine vinegar

coconut oil

red chilli pepper

broccoli

cashew nuts

175 g of noodles of your choice, we like wholewheat noodles

Sesame seeds

Whisk together all the marinade ingredients.&nbsp;Place the mushrooms in a large shallow dish then pour over the marinade, making sure to turn the mushrooms a few times so they are all coated in the marinade.Leave the mushrooms to soak up the marinade for about 10 minutes.

Cook the noodles according to the packet instructions.

In a large wok heat the oil over a medium heat. Add the onion and stir-fry for about 5 minutes.&nbsp;Turn up the heat then add the garlic, ginger and chilli pepper, stir-fry for about 2 minutes. Now add the pepper, broccoli and cashews and stir-fry&nbsp;for another 2 minutes.&nbsp; If the wok starts to get a little dry you may need to add a tiny bit more coconut oil here.

Now add the mushrooms and the marinade to the wok and stir-fry&nbsp;until the mushrooms are cooked about 4 or 5 minutes. Once the sauce is piping hot and the mushrooms are cooked add the noodles and toss until the noodles are covered in the sauce. Finally, add the spring onions.

Serve immediately and top with a sprinkling of sesame seeds and some more chopped spring onions.

It tasted sooooo good when I tried it at home. Thanks for the awesome recipe.

So so wonderful. A perfect recipe for a take out craved meal made in my own kitchen. Yum! Thank you.

Excellent. I always have problems making Asian meals at home. I had to make a couple of substitutions, but this was delicious! Thank you!

Just done this for supper its packed full of flavour will be doing again well worth the effort.

We enjoyed this delicious and nutritious dish. The sauce is interesting, not too sweet, not too salty and yet flavorful. Hoping to try more of your recipes soon.

I just made this for dinner--delicious,  easy and vegan! I did add more red pepper flakes because we love spicy food, but otherwise I followed the recipe.

Stir Fry's are a huge hit with my family and this one ... was just awesome .... what an incredible colourful, tasty dish &amp; yet so simple to prepare and healthy too. We enjoyed our lockdown lunch today and owe many many thanks to you !

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