Summer mushroom stir-fry
The Summer Mushroom Stir-Fry features marinated mushrooms sautéed for a savory and umami-rich dish. It's a quick, refreshing option perfect for warm weather meals.
Cook time 10 min
Prep time 65 min
Ingredients:
2 cups soy sauce1 cup vinegar
1/4 tsp black pepper
1/2 tsp pepper sauce
2 lb mushrooms
The Summer Mushroom Stir-Fry is a quick and delicious way to enjoy the savory and umami-rich flavors of mushrooms. This simple recipe leverages a few key ingredients to create a dish that is both satisfying and refreshing, perfect for warm weather meals or as a versatile side dish.
Instructions:
- Clean the mushrooms thoroughly by wiping them with a damp cloth or rinsing them under cold water. Pat them dry with a paper towel.
- Slice the mushrooms into even pieces to ensure they cook evenly. If using a variety of mushrooms, keep pieces similarly sized.
- In a medium bowl, combine 2 cups of soy sauce, 1 cup of vinegar, 1/4 teaspoon of black pepper, and 1/2 teaspoon of pepper sauce.
- Stir the marinade well to ensure the ingredients are thoroughly mixed.
- Place the sliced mushrooms into a large bowl or shallow dish.
- Pour the marinade over the mushrooms, making sure they are completely submerged. You may need to gently toss them to coat evenly.
- Cover the bowl or dish with plastic wrap and let the mushrooms marinate for at least 30 minutes. For a more intense flavor, you can marinate them for up to 2 hours in the refrigerator.
- Heat a large non-stick skillet or wok over medium-high heat.
- Once the skillet is hot, add the marinated mushrooms in a single layer (you might need to do this in batches if your skillet isn't large enough).
- Stir-fry the mushrooms, turning frequently, until they are tender and have absorbed most of the marinade, about 8-10 minutes.
- If doing in batches, combine all cooked mushrooms back in the skillet for the last minute to ensure even cooking and flavor distribution.
- Transfer the cooked mushrooms to a serving dish.
- Optionally, garnish with freshly chopped herbs like parsley or chives for added color and flavor.
- Serve the stir-fry hot as a side dish or over a bed of rice or noodles for a main course.
This Summer Mushroom Stir-Fry is an easy and flavorful dish that brings out the best in fresh mushrooms. With a combination of soy sauce, vinegar, and spices, it's both simple to prepare and delightfully tasty. Follow these tips for a perfect stir-fry every time, and enjoy this dish as a light meal or a delicious side.
Summer mushroom stir-fry FAQ:
Stir-fry the mushrooms for about 8-10 minutes, turning frequently, until they are tender and have absorbed most of the marinade.
A large non-stick skillet or wok is recommended for stir-frying to prevent sticking and allow for even cooking.
Yes, you can use a variety of mushrooms such as button, shiitake, or portobello. Just ensure they are cut into even pieces for uniform cooking.
Store any leftover stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
You can use a gluten-free soy sauce or tamari as a substitute for regular soy sauce in this recipe.
Tips:
- Use a variety of mushrooms for a more complex flavor profile.
- Ensure your pan is hot before adding the mushrooms to get a great sear and prevent them from becoming soggy.
- You can add a mix of vegetables like bell peppers, onions, and snap peas to give the stir-fry more texture and color.
- Consider adding a touch of honey or maple syrup to the sauce for a hint of sweetness.
- Serve your stir-fry over rice or noodles to make it a complete meal.
Nutrition per serving
8 ServingsCalories 70kcal
Protein 8g
Carbohydrates 8g
Fiber 1.59g
Sugar 2.57g
Fat 0.74g
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