Mushroom Garlic Stir-Fry

Ingredients

• 680 g (about 1.5 lb)mixed mushrooms, such as cremini, shiitake and oyster, cleaned and sliced or torn into bite-sized pieces
• 30 ml (2 tablespoons)olive oil or avocado oil
• 15 ml (1 tablespoon)unsalted butter or vegan butter (optional)
• 6–8 clovesgarlic, peeled and finely minced
• 60 ml (¼ cup)low-sodium soy sauce or tamari
• 15 ml (1 tablespoon)rice vinegar
• 5 ml (1 teaspoon)toasted sesame oil
• 5 ml (1 teaspoon)honey or maple syrup (optional)
• 1.25 ml (¼ teaspoon)freshly ground black pepper
• to tastered pepper flakes (optional)
• 2spring onions, thinly sliced
• 15 ml (1 tablespoon)toasted sesame seeds (optional)

Instructions

1. 1

   Prepare mushrooms

   Wipe the mushrooms clean with a damp paper towel or soft brush, avoiding running water if possible. Slice larger mushrooms into 6 mm slices. Remove tough shiitake stems and discard or save them for stock; slice the caps. Tear oyster mushrooms into bite-sized pieces, then set all the mushrooms aside.

2. 2

   Mince garlic

   Peel and finely mince the garlic cloves.

3. 3

   Mix the sauce

   If you like, whisk the soy sauce, rice vinegar, honey or maple syrup if using, and black pepper together in a small bowl. Alternatively, add them separately to the pan later.

4. 4

   Heat the pan

   Set a large skillet, wok or heavy-based pan over medium-high heat and let it become properly hot before adding oil.

5. 5

   Cook first batch

   Add 15 ml (1 tablespoon) olive oil to the hot pan. When it shimmers, add half the mushrooms in one layer without overcrowding. Leave them undisturbed for 3–4 minutes until browned underneath, then stir and cook for another 3–5 minutes, until their liquid has evaporated and they are tender and golden. If using butter, add 7.5 ml (½ tablespoon) now.

6. 6

   Cook second batch

   Transfer the first batch to a plate. Add the remaining 15 ml (1 tablespoon) oil and the remaining butter if using, then cook the rest of the mushrooms in the same way, letting them brown and cook through.

7. 7

   Add the garlic

   Return the first batch of mushrooms to the pan. Make a small well in the centre, add the minced garlic and cook for 30–60 seconds until fragrant, taking care not to let it burn.

8. 8

   Sauce the mushrooms

   Pour the mixed sauce over the mushrooms, or add its ingredients now. Add red pepper flakes if using, then stir well and scrape up the browned bits from the pan. Let the sauce bubble and reduce slightly for 1–2 minutes, coating the mushrooms.

9. 9

   Finish with sesame

   Turn off the heat, drizzle over the toasted sesame oil and stir to combine.

10. 10

    Garnish and serve

    Transfer the stir-fry to a serving dish and garnish with sliced spring onions and toasted sesame seeds if desired. Serve hot.

What is mushroom garlic stir-fry?

Stir-frying is a quick cooking method associated with Chinese cooking, using high heat to cook ingredients rapidly in a pan or wok. This version centres on mixed mushrooms, finished with garlic, soy sauce, rice vinegar and sesame oil.

The combination of mushroom types brings different shapes and textures to the pan. Cooking them in batches gives them space to brown, while the sauce adds savoury depth and a little brightness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 0g protein, 0g carbs, 0g fat.

The mushrooms supply most of the carbohydrates and some protein, while the olive oil, optional butter and sesame oil contribute most of the fat. Soy sauce also contributes sodium. For a more balanced plate, serve a portion with rice or noodles and a generous side of vegetables.

Choosing and preparing the mushrooms

A mixed selection: Cremini, shiitake and oyster mushrooms provide a pleasing variety of textures. Use the suggested mix or choose from the varieties available to you.

Keep them dry: Wipe away dirt with a damp paper towel or soft brush rather than rinsing under running water. Remove tough shiitake stems and slice the caps; tear oyster mushrooms into pieces.

Why cook in batches?

First batch: Spread half the mushrooms in a single layer in the hot pan. Leaving them undisturbed for 3–4 minutes lets one side brown before you stir.

Second batch: Transfer the first lot out before adding the rest, so the pan is not crowded. The mushrooms are ready when their liquid has evaporated and they are tender and golden.

Getting the garlic and sauce right

Garlic: Add it after the mushrooms have cooked, in a small space in the centre of the pan. Cook for just 30–60 seconds, until fragrant, so it does not burn and turn bitter.

Sauce: Soy sauce, rice vinegar, honey or maple syrup, and black pepper can be mixed beforehand or added separately. Stir and scrape the pan as the sauce bubbles for 1–2 minutes, then add sesame oil off the heat to preserve its aroma.

What to serve with it

Rice or noodles make a simple base for the savoury sauce, while steamed greens or other vegetables can add freshness and crunch. You can also serve the mushrooms as a side dish alongside a main course.

Finish with the spring onions and, if using, sesame seeds just before serving. The recipe is best served hot, while the mushrooms are glossy and the garnish is fresh.

Timing and doneness cues

Preparation: Clean and cut the mushrooms and mince the garlic before heating the pan. Mixing the sauce ahead of time is optional, but it makes it easy to add in one go.

Cooking: Each batch takes about 6–9 minutes, including the initial undisturbed browning. Look for evaporated mushroom liquid, tender centres and golden surfaces rather than relying on colour alone.

Recipe notes & tips

• Have the mushrooms cleaned and cut before heating the pan so they are ready to add.
• Use a large pan and leave space around the mushrooms to encourage browning.
• Let the first side brown undisturbed before stirring.
• Add the garlic only after the mushrooms are cooked, and watch it closely.
• Scrape up browned bits as you stir in the sauce.
• Add the sesame oil after switching off the heat for a fragrant finish.

Variations

• Use tamari: Choose it instead of soy sauce for the recipe's suggested gluten-free alternative.
• Make it vegan: Use vegan butter or leave the optional butter out, and choose maple syrup if using a sweetener.
• Adjust the heat: Add red pepper flakes to taste when you pour in the sauce.
• Change the mushrooms: Use any combination of cremini, shiitake and oyster mushrooms available.
• Skip the sweetness: Leave out the optional honey or maple syrup for a less sweet sauce.

Common mistakes to avoid

• Crowding the pan: The mushrooms can steam instead of brown; cook them in two batches.
• Moving them too soon: The first side needs 3–4 minutes undisturbed to brown; give it that time before stirring.
• Rinsing the mushrooms: They may take on extra moisture; wipe them with a damp paper towel or soft brush.
• Burning the garlic: It can taste bitter; cook it for only 30–60 seconds until fragrant.
• Over-reducing the sauce: It only needs 1–2 minutes to bubble and coat the mushrooms; take the pan off the heat after that.

How to store

Refrigerate leftovers in an airtight container and use within 3–4 days. Reheat in a pan over medium heat until hot, stirring gently; the mushrooms may soften as they sit.

Frequently asked questions