Mushroom Garlic Stir-Fry

Ingredients

• 30 ml (2 tablespoons)Olive oil
• 680 g (1.5 pounds or 24 ounces)Cremini mushrooms, thickly sliced
• 6–8 cloves, mincedGarlic
• 15 ml (1 tablespoon), gratedFresh ginger
• 60 ml (¼ cup)Low-sodium soy sauce
• 5 ml (1 teaspoon)Toasted sesame oil
• 15 ml (1 tablespoon)Honey or maple syrup
• 15 ml (1 tablespoon)Rice vinegar
• 8 g (1 tablespoon)Cornflour
• 30 ml (2 tablespoons)Water or vegetable stock
• 60 ml (¼ cup), thinly slicedSpring onions
• 9 g (1 tablespoon)Toasted sesame seeds

Instructions

1. 1

   Prepare the sauce

   Before heating the pan, get all the ingredients ready. In a small bowl, whisk together the soy sauce, honey or maple syrup, rice vinegar and toasted sesame oil. In a separate small bowl, whisk the cornflour with 30 ml water or vegetable stock until smooth.

2. 2

   Slice the mushrooms

   Wipe the mushrooms clean with a damp paper towel or a soft mushroom brush rather than soaking them. Slice them into pieces about 6 mm (¼ inch) thick.

3. 3

   Sauté the aromatics

   Heat 30 ml (2 tablespoons) olive oil in a large skillet, wok or pan over medium-high heat. When the oil is shimmering, add the minced garlic and grated ginger and stir constantly for 30–60 seconds, until fragrant, taking care not to let the garlic burn.

4. 4

   Sear the mushrooms

   Add the mushrooms and turn the heat up to high. Spread them out in a single layer as much as possible, cooking in two batches if the pan is too small. Leave them undisturbed for 3–4 minutes to brown, then stir and cook for another 4–5 minutes, until tender and browned and most of the released liquid has evaporated.

5. 5

   Thicken the sauce

   Reduce the heat to medium, stir the soy sauce mixture and pour it over the mushrooms, stirring to coat. Let it bubble for about a minute. Whisk the cornflour mixture again, pour it into the pan and stir continuously for 1–2 minutes, until the sauce is glossy and coats the mushrooms.

6. 6

   Garnish and serve

   Take the pan off the heat and stir in half the sliced spring onions. Transfer the stir-fry to a serving platter and top with the remaining spring onions and toasted sesame seeds. Serve hot.

What is mushroom garlic stir-fry?

Stir-frying is a quick method of cooking small or sliced ingredients in a hot pan, associated with Chinese cooking and widely used across East Asia. This version centres on cremini mushrooms, with garlic, ginger and a soy-based sauce.

The mushrooms are browned before the sauce goes in, giving them a richer flavour and firmer texture than they would have if simply simmered. Cornflour thickens the seasoned liquid into a coating that clings to each slice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 0g protein, 0g carbs, 0g fat.

The mushrooms contribute some protein and carbohydrates, while the olive oil and sesame oil provide most of the fat; the honey or maple syrup and cornflour also add carbohydrates. Serve it with a generous portion of vegetables and a moderate portion of rice or noodles for a balanced plate.

Get everything ready first

Mise en place: Stir-frying moves quickly once the pan is hot, so prepare the garlic, ginger, mushrooms and spring onions in advance. Mix the sauce and cornflour slurry separately before you start cooking.

Cornflour: It can settle at the bottom of the slurry while it waits, so give it another whisk just before adding it to the pan. This helps the sauce thicken evenly.

Choose and prepare the mushrooms

Cremini: Also sold as baby bellas, these mushrooms have an earthy flavour and hold their shape well when sliced and cooked over high heat. Cut them about 6 mm thick so they retain some substance.

Cleaning: Wipe away any dirt with a damp paper towel or mushroom brush rather than soaking the mushrooms. Excess water can make it harder to brown them in the pan.

Brown them without crowding

Hot pan: Let the oil heat until it shimmers, then add the garlic and ginger. Stir them constantly for 30–60 seconds; they should smell fragrant, not turn dark or bitter.

Space: Spread the mushrooms out and leave them undisturbed for the first 3–4 minutes so they can brown. If they crowd the pan, cook them in two batches rather than letting them steam together.

Watch the moisture and sauce

Mushroom liquid: After the first side has browned, stir and cook for another 4–5 minutes, until the mushrooms are tender and most of their released liquid has evaporated. This gives the sauce a less watery base.

Glossy finish: Add the cornflour slurry only after the soy sauce mixture has bubbled for about a minute. Stir continuously for 1–2 minutes as it thickens and coats the mushrooms.

Serve it while hot

Garnish: Stir half the spring onions into the finished dish, then scatter the rest over the top with toasted sesame seeds. Their fresh bite and nutty crunch contrast with the savoury sauce.

Pairing: Serve the stir-fry with rice or noodles for a more substantial meal. It also works alongside other stir-fried vegetables.

Recipe notes & tips

• Slice the mushrooms to a similar thickness so they cook at roughly the same rate.
• Use a large pan or cook in batches to leave room for the mushrooms to brown.
• Keep the garlic and ginger moving in the pan to reduce the risk of burning.
• Stir the soy sauce mixture before pouring it over the mushrooms.
• Whisk the cornflour slurry again immediately before adding it.
• Add the sesame seeds and spring onions just before serving for a fresher finish.

Variations

• Make it vegan: Choose maple syrup instead of honey.
• Use tamari: Replace the soy sauce with tamari for a gluten-free alternative.
• Change the oil: Use avocado or canola oil in place of olive oil.
• Add chilli: Include fresh chilli or chilli flakes for a hotter finish.
• Add vegetables: Stir-fry sliced peppers or greens alongside the mushrooms.
• Serve with noodles: Spoon the mushrooms and sauce over cooked noodles.

Common mistakes to avoid

• Soaking the mushrooms: They can take on extra water; wipe them clean instead.
• Crowding the pan: The mushrooms may steam rather than brown; cook them in batches if needed.
• Stirring too soon: The first side needs 3–4 undisturbed minutes to develop colour.
• Burning the garlic: Stir constantly and stop sautéing as soon as it is fragrant.
• Skipping the second whisk: Cornflour settles, so whisk the slurry again just before adding it.
• Adding the slurry too early: Let the sauce bubble for about a minute first, then stir in the slurry.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan over medium heat, stirring until hot; add a small splash of water if the sauce has thickened too much.

Frequently asked questions