In this moment of the mushroom, where they’re popping up in everything from coffee to skin care, don’t forget how magically tasty they can be as a whole food. Sure, mushrooms contain plant compounds that promote good health and are rich in protein, vitamins and minerals, but they also offer unique umami flavor that brings a bit of wonder to the table. There are so many ways to eat them – stuffed, boiled in soups or popped on the grill. In this simple Asian-inspired stir-fry, mushrooms are sautéed in toasted sesame oil with garlic, chives and a splash of soy sauce. Use the variety you like most, or combine many different types. Really, anything goes here in this quick, healthy dish with huge flavor! Serve solo, over rice, or as a side dish or topper and enjoy the flavor along with the myriad mycelium benefits.
Easy Stir-Fried Mushrooms
Ingredients
- 1-2 Tbsp. toasted sesame oil
- 4 cups mushrooms of choice shiitake, cremini, oyster, maitake, etc.
- 3 cloves garlic chopped or shredded
- 1/4 cup chopped chives divided
- 1/8 tsp. Himalayan pink salt
- 1/8 tsp. roasted garlic powder
- 1/8 tsp. crushed red pepper flakes
- 1 Tbsp. organic low sodium soy sauce
- 1/8 tsp. black garlic powder optional
- Chopped parsley for garnish
Instructions
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Wash mushrooms and pat dry.
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Using fingers or knife, break or cut mushrooms into medium-sized pieces.
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In non-stick or cast iron skillet over medium heat, heat sesame oil. Add garlic and cook until fragrant, 3-4 minutes.
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Add mushrooms, half of chives, salt, garlic powder and red pepper flakes; sauté for 3 minutes, stirring occasionally. (Note: Mushrooms should be tender but not overcooked.)
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Add soy sauce. Mix and cook for 1 minute. Remove from heat.
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Serve immediately, garnished with chives and parsley.
Recipe Notes
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