Oyster Sauce Mushrooms
A quick and savory stir-fry featuring tender mushrooms bathed in a rich, umami-packed oyster sauce glaze. This dish comes together in minutes and makes a perfect side or main for any meal.
Story
These two types of mushrooms create a lovely textural contrast—thick, meaty oyster mushrooms alongside chewy shiitake. The oyster sauce clings to each piece, delivering that deep savory flavor we all crave.
Ingredients
oyster mushrooms
200g, torn into bite-sized pieces
shiitake mushrooms
150g, stems removed and quartered
garlic cloves
3, finely minced
vegetable oil
2 tablespoons
oyster sauce
3 tablespoons
light soy sauce
1 tablespoon
sesame oil
1 teaspoon
water
50ml
green onions
2 stalks, sliced
Instructions
1
Prep the mushrooms
Tear or cut the oyster mushrooms into generous chunks. Quarter the shiitake mushrooms, removing any tough stems. Give them a quick rinse and pat completely dry with a clean kitchen towel.
2
Bloom the garlic
Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add the minced garlic and stir for about 30 seconds until fragrant—watch closely so it doesn't burn.
3
Sear the mushrooms
Add both mushroom varieties to the pan. Spread them out in a single layer and let them sear without stirring for 2 minutes. This caramelization builds deep flavor. Then toss and cook another 2 minutes until they release their moisture and shrink slightly.
4
Build the sauce
Pour in the oyster sauce, soy sauce, and water. Give everything a good toss to coat evenly. Let the liquid come to a gentle simmer and cook for 2 minutes until the sauce thickens and coats the mushrooms beautifully.
5
Finish and serve
Remove from heat and drizzle with sesame oil. Sprinkle with sliced green onions and serve immediately over steamed rice or as a tasty side.
