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    Home > Vegetable Sides

    15-minute Stir-Fried Mushrooms

    Posted: Oct 3, 2016 ยท Updated: Apr 17, 2022

    Jump to Recipe

    I often make these 15-minute stir-fried mushrooms when I needย a vegetable dish for lunch or dinner in a hurry. And with its fabulous flavor, enhanced by a few basic spices, it is always a hands-down winner. Even with the picky kid.

    15-Minute Stir-Fried Mushrooms in white bowl with fork on a wooden table.
    There are many mushroom haters in our world, chiefly people who dislike its texture and earthy flavor. I think of these as people who have never really eaten mushrooms cooked the right way. Combined with the right ingredients and cooked until they are tender enough, but still have a bite, mushrooms are tasty and among the easiest vegetables to prep and cook.

    What also doesn't help cooks is all those urban legends surrounding the simple act of washing mushrooms. The recommendations range fromย a brush to a kitchen towel to wipe them off because water is the enemy that will make mushrooms go soggy and heavy on you. But they came out of the earth covered in dirt didn't they? I don't just want to brush them off. And the fact is, a quickย shower won't hurt them.

    15-Minute Stir-Fried Mushrooms in white bowl with fork.

    The way I do it is, I put the mushrooms in a colander with large holes through which the dirt can pass through, and give them a quick rinse. Rightaway, I dry them off on a kitchen towel, before prepping them for the recipe. What you don't want to do is to leave the mushrooms floating in water for any length of time.

    There are many reasons to love mushrooms. Chief among them is their spongy texture which will soak inย any flavor you cook them with. But mushrooms are also incredibly healthy. They are high in antioxidants and anti-carcinogenicย -- as in they keep cancer cells from forming. Like all veggies, they are rich in fiber and vitamins and promote heart health. And some varietiesย are rich in iron -- always a great benefit for a vegan.

    Plus, there are so many kinds of mushroomsย to love. Crimini, button, shiitake, oyster, portabella, chanterelles, enoki...I don't think I can keep up, so I'll stop there. Each has a unique flavor and texture, making mushrooms versatile eats, especially as meat substitutes in the vegan diet.

    There are a ton of mushroom recipes on this blog from the many, many years I've been cooking and eating them. I love them in old, comfort food favorites like My Dad's Not Mutton Mushroom Curry. But for speed and ease, this recipe for stir-fried mushrooms is one of my favorites. I hope it'll become one of yours.

    Stir-Fried Mushrooms in ceramic bowl with fork.

    More mushroom recipes you might like

    • Vegan Mushroom Stew
    • Vegan Mushroom Stroganoff
    • Vegan Mushroom Bourguignon
    • Mushroom Matar
    • Railway Mushroom Curry

     

    15-Minute Stir-Fried Mushrooms

    10-minute Stir-Fried Mushrooms

    An easy recipe for stir-fried mushrooms that's ready in 15 minutes. From prep to finish, this recipe comes together fast and it pairs beautifully with almost any dish.
    5 from 1 vote
    Print Recipe Review Recipe
    Course: Side Dish
    Cuisine: Indian inspired
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Stir-fried mushrooms
    Prep Time: 5 mins
    Cook Time: 10 mins
    Total Time: 15 mins
    Calories: 305kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 12 ounces button mushrooms (You can also use cremini mushrooms. Quarter the mushrooms if large, or halve.)
    • 1 teaspoon black mustard seeds
    • 1 sprig curry leaves about 10-12 leaves
    • 1 large onion very thinly sliced
    • 4 cloves garlic minced
    • 1 green chili pepper (like serrano or jalapeno, deseeded and cut into long strips. If you like the heat, keep the seeds. I do.)
    • 2 tablespoon cilantro (finely chopped. You can sub with another herb like mint or rosemary or sage)
    • 1 tablespoon vegetable oil
    • Salt to taste
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    Instructions

    • Heat the oil in a wok or large skillet. Add the mustard seeds and, when they crackle, add the coriander leaves, curry leaves, garlic, onions and green chili pepper. Toss for a couple of minutes until the onions soften slightly.
    • Add the mushrooms and stir-fry them over high heat for 7-8 minutes. The mushrooms will express some liquid -- let it evaporate. Do not cover the wok.
    • Turn off the heat and add salt to taste.
    • Serve hot.

    Nutrition

    Calories: 305kcal | Carbohydrates: 33g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Potassium: 1375mg | Fiber: 8g | Sugar: 15g | Vitamin A: 135IU | Vitamin C: 68mg | Calcium: 83mg | Iron: 3mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    15-Minute Stir-Fried Mushrooms images with text that says "15 minute mushroom stir fry, vegan gluten-free recipe"

    15-Minute Stir-Fried Mushrooms

     

     

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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Comments

    1. onesonicbite

      October 05, 2016 at 8:45 am

      I am always baffled when people don't like mushrooms! They are so tasty and give so many yummy flavors to a dish. It use to be one of the few vegetables that I would eat as a child too (along with olives and broccoli)

      Reply
      • Vaishali

        October 05, 2016 at 10:32 am

        Ditto, what's not to love? ๐Ÿ™‚

        Reply
    2. Ruth Eisenbud

      October 03, 2016 at 11:19 am

      I am one of those people who do not like mushrooms.... not only the texture, but the taste.... like eating earth, the soil... they taste musty and moldy...

      Since you have so many other wonderful recipes, an occasional mushroom recipe is not a problem.

      As they say in France.... chaqu'un a son gout.... Loosely translated as there's no accounting for taste.

      Reply
      • Vaishali

        October 05, 2016 at 10:34 am

        The key is to use really fresh -- or rehydrated dry -- mushrooms, and let all the liquid they express evaporate, which improves the texture. Caramelizing mushrooms with a little wine is one of the tastiest ways to eat any veggie!

        Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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