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Mushroom Stir-Fry: A Versatile Weeknight Delight

This weeknight-friendly mushroom stir-fry is designed for flexibility, allowing you to make substitutions based on what you have at home. Known as a “stone soup” dish, this recipe ensures that even if you’re missing some ingredients, other options can easily be used without sacrificing flavor. While a mix of shiitake, trumpet, and oyster mushrooms is recommended for a varied taste, regular crimini or white button mushrooms are perfectly acceptable if specialty varieties aren’t available. Should you lack a large skillet, cooking the mushrooms in batches will prevent them from becoming soggy.

For a different take, consider precooking potatoes in the microwave before crisping them up on the stovetop. You can also sauté tofu or various vegetables such as bok choy, red bell peppers, or snow peas in a skillet or wok over high heat ahead of mixing in the sauce ingredients.

The standout feature of this dish is the flavorful sauce, which combines tangy, spicy, and umami notes. Japanese BBQ sauce, particularly brands like Bachan’s, is particularly effective due to its lighter consistency compared to American BBQ sauces. If you don’t have any BBQ sauce on hand, ketchup can serve as a substitute in a pinch. To enhance the sauce’s richness, adding a pat of butter will provide a glossy finish, although plant-based butter may be used to keep the dish vegan.

This mushroom stir-fry is delightful served over steamed rice or rice noodles, garnished with sesame seeds, furikake, and green onions, though it can also be complemented with herbs like basil, parsley, or chives. While the dish might appear unassuming and “sludgy,” this texture is surprisingly appealing and delicious. Embracing the “sludge” aspect can lead to a satisfying meal experience.

Read More: The Mushroom Stir-Fry That Pleases Both My Co-Parents

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www.epicurious.com