Simple Sautéed Mushrooms with Vegetables
Super Easy Sautéed Mushrooms for a Healthy Meal – No Pre-boiling, No Hassle – Perfect for Clearing Out Your Fridge!
Everyone knows mushrooms are packed with health benefits, right?! This recipe is a double win as it helps you use up leftover vegetables and mushrooms. We skip the step of boiling the mushrooms, making it incredibly simple – cooking should be easy! Let’s get cooking!
Main Ingredients- Mushrooms 200g (e.g., shiitake, oyster mushrooms, or your favorite)
- Dried wood ear mushrooms 5 pcs
- Onion 1/2 medium
- Carrot 1/2 medium
- Minced garlic 1 Tbsp
- Chopped green onion 1 handful
- Cooking oil 2 Tbsp
Seasoning- Salt 1/2 Tbsp
- Sesame oil 1 Tbsp
- Salt 1/2 Tbsp
- Sesame oil 1 Tbsp
Cooking Instructions
Step 1
First, soak the dried wood ear mushrooms in lukewarm water for about 10 minutes until rehydrated. Rinse them thoroughly and squeeze out excess water. Prepare your oyster mushrooms (or other mushrooms you’re using) by tearing them into bite-sized pieces. Heat a dry pan over medium heat and sauté the mushrooms for about 5 minutes until they release their moisture. Set the sautéed mushrooms aside on a plate.
Step 2
Add 2 tablespoons of cooking oil to the same pan used for the mushrooms, over medium heat. Add the thinly sliced carrots and onions and sauté until the onions become translucent and soft. Cooking the vegetables like this helps to bring out their natural sweetness, enhancing the overall flavor of the dish.
Step 3
Now, return the sautéed mushrooms from step 1 to the pan with the sautéed vegetables. Stir well and continue to cook over medium heat. Add the minced garlic and chopped green onions to infuse their aroma. Season with 1/2 tablespoon of salt and cook for another 5 minutes, allowing all the ingredients to meld together. Finish by drizzling in 1 tablespoon of sesame oil for a nutty fragrance. Your delicious mushroom stir-fry is ready!
Step 4
Your flavorful vegetable and mushroom stir-fry is complete! (I personally added a small amount of leftover seaweed strips I had in the fridge, and it added a wonderful texture. Feel free to add other vegetables like zucchini or bell peppers for a delicious variation. This is a fantastic dish for using up odds and ends from your refrigerator!)
