Asian Style Garlic Mushrooms Recipe

These sautéed mushrooms are basically the culinary equivalent of a warm hug after a long day—packed with umami, a hint of sweetness, and a sprinkle of crunch, they’re my secret weapon for instant happiness.

The earthy flavor of button mushrooms really shines when paired with garlic. In this dish, they mingle with a savory sauce made of soy and oyster sauces, with just a hint of rice vinegar.

It’s what you might call a harmonious balance between earthy and aromatic. The garnish of sliced green onions and sesame seeds takes this dish to the next level.

Ingredients

• Button Mushrooms: Low-calorie, rich in B-vitamins and antioxidants, enhances immune health.
• Garlic: Boosts heart health, has anti-inflammatory properties, and adds pungent flavor.
• Soy Sauce: Provides a savory umami taste, source of sodium.
• Oyster Sauce: Sweet and salty, adds depth to dishes, contains some iron.
• Rice Vinegar: Offers a mild acidity, aids in balancing flavors.
• Sesame Oil: Aromatic, rich in healthy fats, enhances nutty flavor profile.
• Green Onions: Adds freshness, provides vitamins A and C, low in calories.

Ingredient Quantities

• 2 tablespoons vegetable oil
• 4 cups button mushrooms, cleaned and halved
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 2 green onions, chopped
• 1 tablespoon sesame seeds

How to Make this

1. In a large skillet, medium-high heat the vegetable oil.

2. Incorporate the halved button mushrooms into the skillet and sauté for around 4-5 minutes, until they begin to brown and soften.

3. In a skillet, heat oil and butter over medium heat. Stir in the minced garlic and cook for another 1-2 minutes, being careful not to burn the garlic.

4. Add the soy sauce and oyster sauce, mixing to cover the mushrooms.

5. Add the rice vinegar, sesame oil, and sugar, and mix well to coat the mushrooms evenly.

6. Add ground black pepper to the mushrooms and mix.

7. Continue cooking for 2-3 minutes more, letting the flavors meld and the sauce thicken a bit.

8. Take the skillet off the heat and mix in the sliced green onions.

9. Mushrooms should be moved to a dish serving.

10. Before serving, garnish with sesame seeds. Enjoy the mushrooms fried in an Asian style!

Equipment Needed

1. Large skillet
2. Stove or cooktop
3. Measuring spoons
4. Cutting board
5. Knife
6. Wooden spoon or spatula
7. Mixing spoon
8. Serving dish

FAQ

• What type of mushrooms can I use instead of button mushrooms?Cremini or shiitake mushrooms can be used to infuse extra flavor.
• Can I make this recipe gluten-free?Certainly, when calls for soy sauce and oyster sauce are encountered, they can be replaced by gluten-free sauces, should the need arise.
• Is there a substitution for oyster sauce?Hoisin sauce, or a combination of soy sauce and a touch of sugar, can be used as a substitute.
• How do I store leftover garlic mushrooms?Keep them in a container that seals completely. Place the container in the refrigerator and enjoy for up to 3 days.
• Can I use olive oil instead of vegetable oil?Certainly, you can use olive oil, but it may impart a slightly different flavor.
• Is sesame oil necessary for the recipe?Although it imparts a unique taste, you can leave it out if you must or replace it with another oil that has a nutty flavor.

Asian Style Garlic Mushrooms Recipe Substitutions and Variations

Substitute canola oil or sunflower oil for vegetable oil.
Soy sauce: Substitute tamari for a gluten-free option and coconut aminos for a soy-free alternative.
For oyster sauce, use hoisin sauce or mushroom sauce as a vegetarian alternative.
Rice vinegar: Substitute with apple cider vinegar or white wine vinegar.
Sesame oil: For a different flavor and texture, use lightly toasted sesame seeds. Or, for a nutty flavor, use a small amount of peanut oil, but note that the flavor will be different.

Pro Tips

1. Mushroom Preparation: Before cooking, make sure to dry the mushrooms thoroughly after cleaning. Excess moisture can cause them to steam rather than brown, which is crucial for developing flavor.