Milky Mushroom Medley

This “milky mushroom medley” is an assortment of fresh mushrooms, simmered in a delicious milky mushroom broth. It is a variant of my family’s favourite shiitake mushroom stew recipe using seasonal mushrooms and full cream evaporated milk. The evaporated milk gives the mushroom broth a natural, slightly creamy touch and a richer flavour, as compared to using regular fresh cow or soy milk.

Related Recipe:
Shiitake Mushroom Stew Recipe
Leftover evaporated milk? Try:

Milky Mushroom Medley Recipe

Milky Mushroom Medley Recipe (Step-by-Step)
In a wok pan, heat up butter, olive oil, shallots and garlic…

Milky Mushroom Medley Recipe (Step-by-Step)
… as well as dried Italian seasoning.

Milky Mushroom Medley Recipe (Step-by-Step)
Add assorted fresh seasonal mushrooms (I’m using a mix of hon shimeji, shiitake and button mushrooms) + garlic salt.

Milky Mushroom Medley Recipe (Step-by-Step)
Stir-fry until mushrooms start to soften & evenly coated in the butter (this is the early stage).

Milky Mushroom Medley Recipe (Step-by-Step)
When the mushrooms are shrunken, add mushroom stock and simmer (covered) for a few minutes until tender. This is the start, before I covered my wokpan with lid.

Milky Mushroom Medley Recipe (Step-by-Step)
When mushrooms are tender, season to taste (you may need more water or salt). Lower heat and add full cream evaporated milk until the desired milkiness is reached. I seldom buy fresh cream or heavy cream, because it is expensive here >_< You can substitute the evaporated milk with regular fresh milk, heavy cream (for thick and creamy) or soy milk (for vegan-friendly).

Milky Mushroom Medley Recipe
Sprinkle chilli flakes, chopped parsley & freshly cracked pepper. Serve with cooked macaroni (I mixed into the stew) and/or bread to soak up all the delicious milky broth.

Milky Mushroom Medley Recipe

This recipe doubles up well to make more servings. For vegan-friendly version, substitute evaporated milk with unsweetened soy milk. For a creamy version, use fresh cream or heavy cream instead.

You can substitute the mushrooms in this recipe with your favourite seasonal mushrooms.


  • 100g fresh button mushroom caps cleaned with damp kitchen towel, then sliced thinly
  • 100g fresh hon shimeji mushrooms ends trimmed
  • 100g fresh shiitake mushrooms stalks trimmed, caps cleaned with damp kitchen towel, then sliced thinly
  • 20g unsalted butter
  • 1 tbsp olive oil
  • 2 garlic cloves sliced thinly
  • 4 shallots sliced thinly
  • 1 tsp dried Italian seasoning
  • 1/4 tsp garlic salt
  • 200 ml mushroom stock* (vegetable or chicken)
  • 4-6 tbsp full cream evaporated milk

* make instant mushroom stock by combining 200ml water with 1/2 tsp mushroom seasoning powder

Serving Suggestions:

  • 1/4 tsp red chilli flakes optional
  • 1 tbsp chopped fresh parsley
  • freshly cracked black pepper to taste
  • bread or cooked macaroni


  1. Prepare mushrooms according to the instructions in the ingredients list.
  2. Cook the mushrooms. Melt butter and olive oil in a wokpan. Add garlic, shallots and Italian seasoning. Saute until the garlic starts to turn light brown. Then add mushrooms and garlic salt. Stir fry mushrooms until they are wilted down and evenly coated in the butter.
  3. Simmer & serve. Add mushroom stock, cover the pan and simmer until the mushrooms are tender, about 3 minutes. After simmering, add more water if needed and season to taste. Lower the heat and stir in the evaporated milk, one tablespoon at a time, until the desired milkiness is reached. Ladle to serving bowl(s) and garnish with chilli flakes if using, parsley and black pepper. Serve with bread or cooked macaroni to soak up the milky broth.