Chinese-Style Stir-Fried Mushrooms

Kitchen Tested
  • Yield 3 servings
  • Prep 10 mins
  • Cook 15 mins

These savory mushrooms are perfect over Asian noodles, chicken or beef.

Mark Boughton Photography / styling by Teresa Blackburn

Shiitake stems can be tough. Remove them or trim the tough bottom part. Stir-fry in a very hot skillet so the mushrooms don't water out. Serve over beef, chicken or Asian noodles.


1 tablespoon vegetable or peanut oil
1 teaspoon minced peeled fresh ginger
2 teaspoons minced garlic
2 1/2 cups shiitake, crimini, morel or enoki mushrooms
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon chopped green onion tops
Toasted sesame seeds (optional)


  1. Heat oil in a large skillet over medium-high heat until hot. Add ginger and garlic; sauté 1 minute. Add mushrooms; cook, stirring frequently, until mushrooms are golden brown, 3 to 4 minutes. Add soy sauce and sesame oil; cook, stirring, until most of the soy sauce evaporates, 1 to 2 minutes.
  2. Remove from heat; sprinkle with green onion. Top with toasted sesame seeds, if desired.

Recipe courtesy of the Mushroom Council’s Mushroom Channel



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