Shimeji Mushroom Stir-Fry
Shimeji mushrooms are small, delicate mushrooms known for their nutty flavour and firm texture. Shimeji mushroom stir-fry is a quick and tasty dish made with sautéed mushrooms, garlic, onions, and a savoury sauce. It’s perfect as a side or a light main, and pairs well with rice or noodles.
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.