Shimeji Mushroom Stir-Fry
Shimeji mushroom stir fry is a quick and easy dish made with delicious mushrooms. It is cooked in a pan with garlic, onions, and sauces. This dish is full of flavour and has a nice mix of textures. It can be eaten with rice, noodles, or even on its own.
Shimeji mushrooms are small mushrooms that grow in clusters. They are often white or brown. These mushrooms have a firm texture and a slightly nutty taste. They stay firm even after cooking, which makes them great for stir-fries. Shimeji mushrooms are common in Japanese, Chinese, and Korean cooking.
This dish is perfect if you want something tasty and healthy. It is easy to make and only takes a few minutes to cook. Shimeji mushrooms are rich in nutrients like fibre, protein, and vitamins. They are also low in calories and fat.
The stir fry is made with simple ingredients you can find at any store. Garlic, onion, soy sauce, and sesame oil give it a deep and rich flavour. You can also add vegetables like bell peppers for colour and crunch. If you are a vegetarian or vegan, you can use mushroom sauce instead of oyster sauce.
Quick and Easy Cooking
One of the best things about this dish is how fast it cooks. You only need 10–15 minutes from start to finish. First, you prepare all the ingredients. Then, you stir-fry the garlic and onions. After that, you add the mushrooms and sauces. In just a few minutes, everything is ready to serve.
You can also change the recipe to suit your taste. Add more veggies, use spicy sauce, or sprinkle chilli flakes. It’s easy to make this dish your own.
Great for Any Meal
Shimeji mushroom stir fry is a great choice for lunch or dinner. It can be a side dish or a main course. It goes very well with steamed rice, fried rice, or noodles. You can also serve it with grilled meat or tofu for a full meal.
It’s a good option if you are trying to eat more vegetables. It’s also perfect for busy days when you don’t have much time to cook. If you’ve never tried Shimeji mushrooms, this stir-fry is a great place to start. It’s simple, fast, and full of flavour. With just a few ingredients, you can make a dish that looks and tastes amazing.
Whether you’re cooking for yourself or for your family, this stir-fry is sure to please. Give it a try, you may find a new favourite!
Shimeji Mushroom Stir-Fry
Ingredients
- 150 g Shimeji mushrooms brown or white
- 1 tbsp vegetable oil or sesame oil
- 2 cloves garlic minced
- 1 small onion sliced
- 1 bell pepper sliced (optional, for colour and crunch)
- ½ tbsp dark soy sauce
- ½ tbsp light soy sauce
- ½ tbsp oyster sauce or mushroom sauce for vegetarians
- ½ tsp sugar
- 1 tsp sesame oil for finishing
- Salt and pepper to taste
- Chopped green onions or sesame seeds for garnish
Instructions
- Trim off the base and separate the mushrooms from the clusters. Rinse lightly and pat dry.
- In a bowl, mix light soy sauce, dark soy sauce, oyster sauce and sugar. Keep it aside.
- Heat 1 tbsp of oil in a pan or wok over medium heat.
- Add minced garlic and sliced onions. Stir-fry for about 30 seconds until fragrant.
- Add the shimeji mushrooms and bell peppers (if using). Stir-fry for 2–3 minutes until the mushrooms begin to soften.
- Pour in the prepared sauce and pepper. Stir well to coat the mushrooms evenly. Cook for another 2–3 minutes until mushrooms are tender but still slightly crisp.
- Drizzle 1 tsp sesame oil for aroma.
- Taste and adjust salt or seasoning as needed
- Garnish with green onions or sesame seeds.
- Serve hot over steamed rice, noodles, or as a savoury side dish.
- You can add tofu, shrimp, or chicken for a protein boost.
Frequently Asked Questions
Gently wipe or rinse them briefly to remove dirt, then pat dry. Avoid soaking them in water as they can become soggy.
Yes, you can substitute with enoki, oyster, or button mushrooms, but the flavour and texture may vary.
It can be made vegetarian or vegan by using mushroom sauce instead of oyster sauce and checking that all sauces are plant-based.
It pairs well with steamed rice, noodles, or as a side to grilled tofu or meat.
Yes, it can be stored in the refrigerator for up to 2 days and reheated, but it’s best enjoyed fresh.
Cook them on medium-high heat and avoid overcooking to maintain their firm texture.
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