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Stir-fry Mixed Mushroom
Stir-fry Mixed Mushroom Recipe
For convenience, I recommend buying a variety mushroom mix pack from the supermarket to make this dish.
In this recipe, I used maitake, hon shimeji and enoki mushrooms. You can use any mushrooms for this recipe. My other favourites for a stir-fry are button and shiitake mushrooms.
Check out the ingredients and step-by-step photos on the previous page.
Ingredients:
- 1 tbsp cooking oil
- 3 cloves garlic finely chopped
- 2 thinly sliced ginger finely chopped
- 50g maitake mushrooms torn by hand to coarse pieces
- 50g hon shimeji mushrooms ends trimmed
- 100g enoki mushrooms ends trimmed, cut to half
- 1 tsp oyster sauce
- salt & pepper (blend) to taste
Directions:
- Fry aromatics. Heat oil in a wok pan. Fry the garlic and ginger briefly until aromatic.
- Cook mushrooms. Add maitake mushrooms and hon shimeji mushrooms. Stir fry until the mushrooms start to soften. Add enoki mushrooms and oyster sauce. Stir fry until the oyster sauce is well mixed and the mushrooms are cooked. Season to taste with salt & pepper blend.
- Optional step: For moist and tender mushrooms, add a splash of water, cover with lid and steam for 2-3 minutes.
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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!