When it comes to healthy and satisfying vegetarian meals, a mushroom stir-fry is an absolute winner. You can serve it over brown rice or quinoa, making it a wholesome meal that’s quick and easy to prepare.
In this article, you’ll learn step-by-step how to make a delicious mushroom stir-fry that even non-vegetarians will love.
Pin it for later!
Why You’ll Love This Mushroom Stir-Fry
Before we get into the nitty-gritty of the recipe, here’s why this dish is a must-try:
- Nutrient-packed: This recipe combines the earthy flavors of mushrooms with colorful vegetables, delivering a balanced meal rich in vitamins, minerals, and fiber.
- Quick and easy: With minimal preparation and cooking time, you can have this stir-fry on the table in under 30 minutes.
- Versatile: You can easily swap in your favorite veggies, adjust the spice level, and choose between brown rice or quinoa to suit your taste.
- Perfect for meal prep: The dish stores well, making it ideal for prepping meals ahead of time.
Ingredients You’ll Need
Here’s everything you need for this tasty mushroom stir-fry:
For the Stir-Fry:
- 8 oz mushrooms (button, cremini, or shiitake work well), sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup broccoli florets (optional)
- 1 cup of green beans
- 1 medium carrot, sliced into thin rounds
- 1 cup snap peas, trimmed
- 1 small onion, thinly sliced
- 2 tbsp olive oil or sesame oil
For the Garlic-Ginger Soy Sauce:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp honey or maple syrup for sweetness (optional)
- Red pepper flakes for a bit of heat (optional)
For Serving:
- 2 cups cooked brown rice or quinoa
- Sesame seeds and sliced green onions for garnish
Step-by-Step Guide to Making Mushroom Stir-Fry
Step 1: Prepare Your Ingredients
Start by prepping all your vegetables. Slice the mushrooms, bell peppers, onion, and carrots. Trim the snap peas and cut the broccoli into small florets. This ensures that everything cooks evenly and quickly once you start stir-frying.
Pro tip: Keep your vegetables bite-sized so that they can cook faster and absorb the flavors more effectively. Cutting them into similar sizes also makes for better presentation.
Step 2: Make the Garlic-Ginger Soy Sauce
In a small bowl, whisk together soy sauce, minced garlic, grated ginger, rice vinegar, sesame oil, and honey (if using). For an extra kick, add a pinch of red pepper flakes. Set this sauce aside. The soy sauce provides the salty umami base, while the garlic and ginger add depth, and the honey (or maple syrup) brings in a touch of sweetness to balance the flavors.
Step 3: Cook the Rice or Quinoa
If you haven’t already, cook your brown rice or quinoa according to the package instructions. For quinoa, use a 2:1 water-to-quinoa ratio, and for brown rice, typically a 2.5:1 water-to-rice ratio works best. You want the grains to be tender and fluffy, as they’ll act as the base for your stir-fry.
Step 4: Sauté the Mushrooms
In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Once the oil is hot, add the sliced mushrooms. Let them cook undisturbed for 3–4 minutes. This allows them to brown and develop a rich flavor. After that, stir them occasionally, cooking for another 2–3 minutes until they are golden and have released their moisture.
Mushrooms are the star of this dish, and letting them brown gives them that delicious, almost meaty texture. Be sure not to overcrowd the pan; cook them in batches if needed.
Step 5: Cook the Vegetables
Transfer the mushrooms to a plate and set them aside. In the same skillet, add another tablespoon of oil. Once hot, add the sliced onions and cook for 2 minutes until they start to soften. Next, toss in the bell peppers, carrots, broccoli, and snap peas. Stir-fry the vegetables for 4–5 minutes, just until they are tender-crisp.
You want the vegetables to maintain some crunch for texture, but they should be cooked through enough to absorb the sauce. Broccoli and carrots take a bit longer to cook than the peppers and snap peas, so be mindful to stir frequently and check their doneness.
Step 6: Add the Sauce and Mushrooms
Once the vegetables are cooked to your liking, pour in the garlic-ginger soy sauce and toss everything to coat. Return the sautéed mushrooms to the skillet. Stir well, ensuring the sauce is evenly distributed and the mushrooms are heated through. Cook for another 1–2 minutes to allow the flavors to meld together.
At this point, your kitchen will be filled with the mouth-watering aroma of garlic, ginger, and soy sauce mingling with the vegetables. Make sure to give it a taste test and adjust the seasoning if necessary. If you want more heat, sprinkle a bit more red pepper flakes.
Step 7: Serve
Spoon a generous portion of the stir-fry over a bed of brown rice or quinoa. Garnish with sesame seeds and sliced green onions for an extra pop of flavor and texture. Serve immediately.
For added crunch, you can also toss in some toasted cashews or peanuts. If you love citrus, a splash of fresh lime juice right before serving can add a refreshing zest to the dish.
Customizing Your Stir-Fry
One of the best things about this recipe is how adaptable it is. Here are some variations you can try:
- Protein boost: Add tofu or tempeh for extra plant-based protein. Just sauté it with the mushrooms for a satisfying meat substitute.
- Different veggies: Swap out the bell peppers for zucchini, or add spinach at the end for some leafy greens. Bok choy or baby corn also make great additions.
- Noodles option: Instead of rice or quinoa, serve this stir-fry over soba noodles, rice noodles, or even whole-wheat spaghetti for a fun twist.
Storing and Reheating
This mushroom stir-fry keeps well for 3–4 days in the refrigerator. Store it in an airtight container and reheat in a skillet or microwave. If you’re planning to meal prep, store the stir-fry separately from the rice or quinoa to prevent it from becoming mushy.
For freezing, store in individual portions. Just be sure to let the stir-fry cool completely before freezing, and reheat it gently to maintain the vegetable textures.
Final Thoughts
This easy mushroom stir-fry recipe is a perfect example of how simple ingredients can come together to create a flavorful, nutrient-dense dish. Whether you’re looking for a quick weeknight dinner or a healthy meal prep option, this stir-fry will become a go-to in your kitchen. Don’t hesitate to experiment with different vegetables and grains to make it your own!
Meta Description: This quick and healthy mushroom stir-fry recipe, packed with sautéed mushrooms and fresh veggies, is perfect over brown rice or quinoa.
