MUSHROOM ONION STIR FRY RECIPES

MUSHROOM AND GREEN ONION STIR-FRY RECIPE - TODD PORTER AND ...

Mushroom and Green Onion Stir-Fry Recipe - Todd Porter and ... image

Ready in just 20 minutes, this mushroom and green onion stir-fry is a great vegetarian side dish. Slideshow: More Stir-Fry Recipes

Provided by Todd Porter and Diane Cu

Total Time 20 minutes

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
1/2 medium onion, sliced
2 cloves garlic, minced or crushed
8 ounces mushrooms, sliced
5 to 6 green onions, sliced into 1-inch pieces
2 teaspoons soy sauce
1/2 teaspoon sesame seed oil
1/2 teaspoon crushed red pepper flakes
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste

Steps:

Heat a large skillet over medium-high heat. Add the oil and then stir in the onions. Cook for about 2 minutes or until the onions are soft.
Add the garlic, mushrooms and green onions and stir occasionally until the mushrooms are lightly browned and tender, 3 to 5 minutes.
Stir in the soy sauce, sesame seed oil and crushed red pepper flakes. Cook until heated through.
Season with salt and pepper if desired.

MUSHROOM STIR-FRY RECIPE | ALLRECIPES

Mushroom Stir-Fry Recipe | Allrecipes image

Who needs meat when you can make this stir-fry using a medley of mushrooms? Shiitake mushrooms have a meaty texture and earthy flavor that is bound to please both vegetarians and carnivores alike! The beech and enoki mushrooms add visual appeal and a mix of textures. The recipe makes just enough sauce to coat the vegetables, but feel free to double the sauce ingredients if you'd like extra to serve over rice or noodles.

Provided by France C

Categories World Cuisine Asian

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 teaspoons honey
2 teaspoons cornstarch
1 teaspoon Sriracha sauce
6 green onions
2 tablespoons peanut oil
2 stalks celery, thinly sliced diagonally
1 medium onion, cut into 1/2-inch wedges
¾ pound shiitake mushrooms, trimmed and cut into 1/4-inch slices
¼ pound beech mushrooms, trimmed
¼ pound enoki mushrooms, trimmed
2 cloves garlic, minced
1 teaspoon freshly grated ginger

Steps:

Whisk together soy sauce, rice wine vinegar, sesame oil, honey, cornstarch and Sriracha in a small bowl; set aside.
Cut green onions into 2-inch pieces, keeping white and green parts separated.
Heat peanut oil in a large wok over high heat. Add celery and onion wedges and stir-fry, stirring constantly, 3 to 4 minutes. Add shiitake mushrooms, beech mushrooms, and white parts from green onions, stirring constantly for 3 to 4 minutes. Mix in enoki mushrooms, green parts from green onions, garlic, and ginger, and stir-fry for 2 more minutes.
Move vegetables to one side of the wok. Whisk sauce ingredients to combine, then pour sauce into the wok. Stir into vegetables and cook until sauce thickens, about 1 minute. Remove from heat and serve immediately.

Nutrition Facts : Calories 188.8 calories, CarbohydrateContent 18.5 g, FatContent 10.5 g, FiberContent 3.5 g, ProteinContent 5.2 g, SaturatedFatContent 1.7 g, SodiumContent 775.5 mg, SugarContent 6.8 g

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