Stirfried Mixed Mushrooms

At my local farmers’ market, there’s a vendor who specialized in mushrooms and another one who sells mainly herbs and salad greens, but yesterday had amazingly beautiful oyster mushrooms as well. If you are lucky enough to come upon some VERY fresh mushrooms like these – whether you’re foraging at the market or in the forest! – this is a super-quick way to create a simple side dish for dinner. Just about any type of mushroom will do: button, shiitake, oyster, crimini, enoki…. I would avoid portobello simply because they can discolor so much.


  • 1/2 lb mixed mushrooms
  • 1 T oil
  • 1/4 tsp salt, more or less to taste


  1. Trim the mushroom stems, reserving for making stock. If the caps are dirty, brush lightly with a cloth (or mushroom brush if you’re into gadgets).
  2. Cut the caps into quarters or “chopstickable” pieces.
  3. Heat the oil in the wok over high heat until it shimmers.
  4. Add the mushrooms, stirfry quickly to coat with the oil.
  5. Add the salt, and continue to stirfry until the mushrooms are tender.
  6. Adjust seasoning and serve.

nutritional data:

For these figures I used 4 oz of oyster mushrooms and 4 oz of shiitakes. Mushrooms tend to absorb a lot of oil (see the ratio of fat calories to total calories – it’s on the high side), so to reduce the calories, you could try using less, especially if you cook in nonstick cookware. I prefer to keep the amount at 1 T because I like the silky mouthfeel and shiny appearance that results from it.

  • Total calories 51, calories from fat 32
  • Total fat 4 g, saturated fat 1 g
  • Cholesterol 0 mg
  • Sodium 151 mg
  • Total carbs 4 g, dietary fiber 1 g, sugars 1 g
  • Protein 1 g

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