Stir-fry Mixed Mushroom
This is a simple recipe for stir-fry mixed mushroom that can be whipped in under 15 minutes. Whenever I am at the supermarket, I am easily tempted by the attractive mushroom variety pack. These days, I love the convenience of a mixed mushroom platter versus buying one of each mushrooms. I bought my mixed mushroom platter from Don Don Donki and I used 3 of the mushrooms from the platter to make this dish. I cooked the stir-fry mixed mushrooms the way my mother does – with oyster sauce. You can make this recipe with 1 or more mushrooms, but I highly recommend using a mix of mushrooms because you get enjoy the different texture of the various mushrooms in the stir-fry.
Recently, I started on a new job, and I was so busy adjusting to my hectic schedule that I did not have time to cook or post the blog. When I gradually got used to my new routine, I had missed out on the festive cooking. Never mind, I have started to ease back to my day-to-day cooking, and this easy stir-fry mixed mushroom is the start.
INGREDIENTS (Stir-fry Mixed Mushrooms)
- (1) My mushroom mix pack (bought from Donki) contains 4 types of mushrooms – maitake, hon shimeji, enoki and oyster mushrooms. I used the first 3 mushrooms for this stir-fry. I love oyster mushrooms in a mushroom stir-fry but I am saving it for another recipe. You can use any mushrooms for this recipe. My other favourites in addition to the above are button mushrooms and shiitake mushrooms.
- (2) Prepare the mushrooms. Tear the maitake to large coarse pieces. Trim the ends of the hon shimeji and enoki mushrooms. Cut the trimmed enoki to half. The mushrooms are ready for the stir-fry!
- (3) The main seasoning of this dish is oyster sauce. My mum always stir-fry her mushrooms in only oyster sauce with great results.
- (4) salt & pepper blend (optional). For a better taste I used a salt & pepper blend (just a light sprinkle) for a depth of flavour and the dish tasted better. For this reason, I under season the dish when it comes to the oyster sauce to make room for the S&P blend.
- In addition, I used chopped garlic & ginger as the aromatics for this dish.
Fry the garlic and ginger until aromatic. Add the maitake and hon shimeji mushrooms first, stir fry for about a minute or two, until they start to soften a little. After this add the enoki mushrooms and oyster sauce. Stir fry until the dish is done, and season with salt and pepper.
If you want moist and tender mushrooms, you can add a splash of water, cover and steam for 2-3 minutes. I skipped this step, as I intend to use the cooked mushrooms for my fresh spring rolls, so I don’t want them to be too soggy.
This dish goes really well with rice. I made this for meal prep (it keeps well in the fridge for a few days) on my off day and I am going to make an omelette and fresh spring rolls with this stir-fry mushroom mix tomorrow.
Bet this tastes very yummy! I love its simplicity.
Mushrooms, esp the platter/variety pack is getting so expensive here, not to say the single-variety pack is any cheaper. Quite coincidentally, I oven-baked some mushrooms yesterday – simply seasoned with garlic powder and butter. ;p No pots/pans needed. Great when you have a hectic schedule. Hope you are happy with your new job.
Merry Christmas and Happy New Year!