Chinese-Style Stir-Fried Mushrooms

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 3 servings
  • Prep: 10 mins
  • Cook: 15 mins

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.


1tablespoon vegetable or peanut oil
1teaspoon minced peeled fresh ginger
2teaspoons minced garlic
2 1/2cups shiitake, crimini, morel or enoki mushrooms
1tablespoon soy sauce
1tablespoon sesame oil
1tablespoon 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,

Nutritional Info *per serving

  • Calories 100
  • Glycemic Load 0
  • Fat 9g
  • Saturated Fat 1g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 3g
  • Cholesterol 0
  • Sodium 310mg
  • Potassium 220mg
  • Carbohydrate 4g
  • Fiber 1g
  • Sugars 1g
  • Protein 2g
  • Trans Fat 0
  • Vitamin A 0
  • Vitamin C 4%
  • Calcium 0
  • Iron 4%