Mushroom Stir-Fry
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2ounces dried mushrooms, preferably shiitakes
- 2cups broccoli florets and stems, cut into bite-size pieces
- 3tablespoons peanut or vegetable oil
- 2tablespoons minced garlic
- 2tablespoons minced fresh ginger
- 1large yellow onion, halved and sliced
- 1pound fresh mushrooms like button, cremini, shiitake, sliced (a variety is nice)
- 2carrots, peeled and roughly chopped
- 2ribs celery, roughly chopped
- 1teaspoon cornstarch, optional
- 2tablespoons soy sauce
- Salt and freshly ground black pepper
- ¼teaspoon crushed red pepper, optional
- ¾cup mushroom-soaking liquid or water
- ½cup chopped scallions
Preparation
-
Step 1
Soak the dried mushrooms in 3 cups very hot water until soft, anywhere from 5 to 15 minutes. (Dried shiitake are much tougher than other varieties and should be soaked in boiled water.) When they are tender, remove the dried mushrooms from the liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
-
Step 2
Meanwhile, set a pot of water to boil for the broccoli. Cook the broccoli for 2 minutes in the boiling water, then drain.
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Step 3
Put a large, deep skillet over medium-high heat; add the oil and swirl it around, then add the garlic and ginger. Cook for 15 seconds; add the onions and cook, stirring occasionally, until beginning to soften and brown, 3 to 5 minutes. Add the fresh mushrooms and dried mushrooms when they’re ready, and allow them to cook down 2 or 3 minutes before adding the carrots and celery. Cook, stirring occasionally, until vegetables are tender but not at all mushy, 10 to 12 minutes. Add the broccoli during the last five minutes of cooking.
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Step 4
If you like, dissolve the cornstarch in the soy sauce to thicken it; stir into the pan, and sprinkle with salt and pepper. Add the crushed red pepper if you’re using it, and pour in the soaking liquid. Stir the mixture, and scrape the bottom of the pan, then turn off the heat; the liquid should be mostly absorbed. Sprinkle with the scallions, and serve with rice.
Private Notes
Cooking Notes
Pretty bland tbh
I used fresh mushrooms-half baby bella and half shiitakes. Turned out nice!
25 min to prepare is a joke, right? Most of us not working in a professional kitchen where everything is already prepped so add about 90 min to time. Just simmering dried shiitakes takes longer than 25 min to fully reconstitute them. Have made as written twice with dried shiitakes and fresh baby bellas. Worth the effort. So many possibilities for variations. Served over brown rice.
Quite tasty! I added more ginger! Will make again!!
Very good. Add carrots 2oz of dried shiitake
P.S. It does take much longer than 25 min to do all of the chopping etc.
This was very delicious with subtle flavors but I increased the ginger and garlic and used siracha sauce at serving time. I used dried and fresh Shiitake with maitake (so good) & baby bella fresh shrooms. Would also go well with gomaiso topping.
Delicious
25 min to prepare is a joke, right? Most of us not working in a professional kitchen where everything is already prepped so add about 90 min to time. Just simmering dried shiitakes takes longer than 25 min to fully reconstitute them. Have made as written twice with dried shiitakes and fresh baby bellas. Worth the effort. So many possibilities for variations. Served over brown rice.
Ok. Used dried shiitakes and fresh chanterelles. Shiitakes good. Chanterelles mushed. Too much vegetable stuff here. Focus on sautéed mushrooms with the spices. Skip the rest.
I used fresh oyster mushrooms and mushroom broth in place of the liquid from rehydrating the shiitake. Use less than 3 cups- maybe one or two.
Pretty bland tbh
I have found some of Mark Bittman's recipes to be bland, and am not sure why, exactly. Some of them involve a great deal of work, too, making the lack of flavor especially disappointing. That said, I really like Mark Bittman's effort to create recipes that contain lots of vegetables for those of us trying to eat more plants. I guess I keep handy things like tamari and Sriracha if needed.
Added tofu instead of carrots and celery to make it more of a main dish. Takes longer than 25 minutes to get all the ingredients prepped. Served with brown rice.
I used fresh mushrooms-half baby bella and half shiitakes. Turned out nice!
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