Tuesday, August 12, 2014

Asian Mushroom Stir Fry

I have been enjoying a bounty of fruits and vegetables this summer.  I did not plan to make this a theme week, but since I have made a lot of vegetable dishes recently,  I decided to make this Veggie week.  Yesterday I shared a fabulous Caprese Grilled Cheese Sandwich using tomatoes and today it's all about mushrooms.   The trick to working with mushroom is to brown the mushrooms really well so they get "beefy" and not "rubbery".  Make sure your mushrooms are dry and your pan and butter are hot (but not smoking hot).  The mushrooms will let off some liquid, but keep stir frying and it will cook off.  Then add the seasoning and flavorings and cook long enough for them to get absorbed into the mushroom.  This mushroom stir fry came together in a flash and it was perfect with rice.  I actually served it as part of a rice and curry meal and it fit in marvelously.  Make mushrooms the star of your table today.

1 1/2lbs of button mushrooms sliced
2 Tbs butter or margarine
1 Tbs Oyster Sauce
1 Tbs Soy Sauce
1/4 tsp granulated garlic powder
red chili flakes (to taste)
1/2 tsp sesame oil
1 tsp sesame seeds as an optional garnish
spring onion slices as an optional garnish


 Slice button mushrooms.

Heat butter in a wok or skillet and saute mushrooms until brown.  Next add soy sauce, oyster sauce, garlic powder and red chili flakes.

  Saute for several minutes then add sesame oil.  Taste for seasoning.  Garnish with sesame seeds and green onion tops.  Serve with rice or noodles as a main dish or side. Enjoy.

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