If you’d told me a few years ago I would be happily making recipes that not only include mushrooms but feature them heavily I would never have believed you, but clearly times do change as here I am with a mushroom stir fry for you today! This dish is full of flavour and best of all is ready in no time at all, making it an excellent mid-week meal when time and enthusiasm are low!
This mushroom stir fry doesn’t just use one type of mushroom, but four! I’ve used a combo of fresh button, oyster and shemeji mushrooms, as well as some dried shiitake mushrooms, so it really is a mushroom lovers paradise!
So, on to the stir fry!
- 200g stir fry noodles
- 20g dried shiitake mushrooms
- 4tbs soy sauce
- 4tbs rice wine vinegar
- Juice of half a lemon
- 1tbs brown sugar
- 5 cloves garlic
- 1 red chilli
- 1tbs grated ginger
- 200g button mushrooms
- 100g oyster mushrooms
- 100g shemeji mushrooms
- Bunch of baby bok choy
- Bunch of spring onions
- Cook the noodles according to packet directions, then drain and set aside
- Combine the dried shiitake mushrooms with 80ml of boiling water and set aside for 15 minutes, or until softened. Then remove from the liquid, reserving it, and slice the mushrooms
- Combine the soy sauce, vinegar, lemon juice and sugar in a small bowl and whisk together, set aside
- Finely dice the garlic and chilli and combine with the grated ginger in a hot fry pan with a little oil, cook until fragrant
- Roughly chop the mushrooms and add to the fry pan, and cook for 3-4 minutes, until softened
- Roughly slice the bok choy and spring onions and add to the pan with the dressing and the reserved liquid from the shiitake mushrooms. Stir to combine then add the noodles and cook until the greens are just wilted and everything is warmed through
So delicious! The combination of mushrooms not only adds lots of different flavours but a range of textures as well. The textures is actually what used to put me off mushrooms (and I still can’t eat them raw) but somehow I have managed to work myself around that and I’m very glad I have, otherwise I wouldn’t be able to enjoy dishes like this mushroom stir fry!
If you find yourself with something like enoki or porcini instead of some of the mushrooms I have used then feel free to change things up of course, but I do recommend using at least three different mushrooms to really get the most out of this. It would be a whole lot less interesting with just one type of mushroom, that’s for sure!
Now I think it’s time I enjoy another bowl of this for dinner!
Have you changed your mind on a food? Fancy giving my mushroom stir fry a try?
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