Basic Stir Fried Mushrooms

This is just a basic guide. I used two types of mushrooms which I had on hand and needed to use, and quick, but you can use any mushrooms, any amounts you want. The sauce is key for a good mushroom stir fry, no amounts given this is a taste as you go guide. If you have no mushroom sauce, worries, just use Soy and Oyster Sauces. Enjoy.

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Prep Time 10

Cook Time 20

Total Time 30

Course Side

Cuisine Asian, Thai

Servings

Ingredients

110 grams fresh white button mushrooms, (3 3/4 oz)
100 grams fresh Shimeji mushrooms, (3 1/2 oz)
olive oil, as needed
soy sauce, as needed
oyster sauce, as needed
mushroom sauce, as needed

Instructions

Here is the mushrooms I used. Finally found a place that has local grown white button mushrooms. The other package is Shimeji mushrooms.
The mushrooms are rinsed and excess water shaken off. The buttons were halved and the larger ones quartered. The Shimeji, the root end of the bunch cut off and discarded, and the bundle just cut in half and separated.
Heat a non stick pan with a tablespoon of olive oil, when hot, add the mushrooms. Cook, stirring often until wilted and their water is released. Takes just a few minutes.
Sauces used, left to right, Oyster Sauce, Mushroom Sauce, and Light Soy Sauce.
When the mushrooms have cooked down, now you add the seasoning, the sauces. Just add a splash of each sauce, stir fry to mix, taste, and adjust the sauces as desired. Soy sauce being the salt aspect, Oyster sauce will be the important sauce to adjust. You basically cannot go wrong with this.
Serve as side with any dish, in this case, fried Pomfret and white beans with bell peppers.