These Asian Mushrooms are incredibly delicious and versatile! I love using them in different ways—whether as a flavorful side dish or paired with a protein. There are endless serving possibilities for these flavorful mushrooms, so feel free to get creative and experiment with them!
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The flavor and texture of these mushrooms (and even the onions) are so delectable. I love cooking with Asian flavors, and these work in so many different dishes that I make them often. It’s definitely one of the best mushroom recipes, especially if you’re a mushroom lover!
If you like simple mushroom recipes, you will love my easy Crockpot Mushrooms and Seafood Stuffed Mushrooms.
Why You’ll Love This Recipe
- It’s easy to make: This is a simple, yet flavorful mushroom recipe that is made entirely in one pan for speed and convenience. There are only a few steps, too.
- It’s only 5 ingredients: You only need 5 simple, Asian-inspired ingredients to make these delicious stir-fried mushrooms.
- It’s ready in 15 minutes: In 15 minutes or less, the mushrooms and onions will be perfectly sauteed and flavorful, so you don’t have to spend much time waiting for them to be ready to eat.
Ingredients
The ingredients used in this Asian mushroom stir fry recipe are common Asian staples. They can be found in the international food aisle at most grocery stores.
- Mushrooms: I find that white mushrooms are the best mushrooms for stir fry. They are like a “blank canvas” and absorb the flavors of the other ingredients so well. Try baby Bellas for a slightly meatier flavor profile.
- Onions: White or yellow onions work great because they have a mild flavor and a subtle sweetness when caramelized. Red onions have a stronger flavor that would overpower the mushrooms.
- Garlic and ginger: Fresh garlic and ginger are staples in Asian cuisine. They add sharp, zingy flavors to balance the salty soy sauce and sugar.
- Soy sauce: If you don’t like a strong salty flavor, try low-sodium soy sauce. It is mellowed by the caramelized veggies, seasoning, and sugar so it isn’t overpowering.
- Sugar: I use white sugar as the sweetener, but you can use brown sugar instead if you prefer.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Honey and brown sugar: Use a combination of honey and brown sugar instead of granulated sugar to add depth to the sweetness and subtle notes of molasses flavor.
- Miso and rice vinegar: Miso paste has a rich and complex umami flavor that adds tanginess and earthiness to the mushrooms. Combine that with rice vinegar for acidity and balance to create a winning variation.
- Spicy: Add crushed red pepper for a subtle heat or some hoisin sauce for even more heat.
- Gluten-free: Use liquid aminos or tamari as a substitute for the soy sauce to make this recipe gluten-free.
How to Make Asian Mushrooms
Here are the instructions to make this Asian-style mushrooms recipe. It’s straightforward and quick, making it one of my favorite veggies to cook. Ensure you have plenty of olive oil on hand in case you need to use extra as everything cooks down.
Step 1: Combine soy sauce and sugar. Add the soy sauce and brown sugar to a small mixing bowl. Whisk the ingredients until they are well combined and set them aside.
Step 2: Sauté the onions, garlic, and ginger. Heat a large skillet over medium heat with olive oil. Add the onions, garlic, and ginger once it’s hot. Cook them for about 3 minutes or until the onions are nice and tender.
Step 3: Add the mushrooms. Bump the heat to medium-high and stir in the sliced mushrooms. Allow them to cook for about 3-4 minutes.
Step 4: Cook and add the sauce mixture. Pour the soy sauce mixture into the skillet and stir it well. Allow the mushrooms to cook for at least 5 more minutes or until they are perfectly tender and soft. Enjoy immediately!
Recipe Tips
- Don’t overcook the mushrooms: It’s easy to overcook the mushrooms, so ensure they are tender but not tough. They release a lot of moisture as they saute, so you’ll need to keep an eye on them to prevent them from drying out.
- Taste as you go: If you are unsure about the ratio of some of the ingredients, give it a taste! It’s fine to deviate and use less soy sauce or more sugar if it suits your palate.
- Don’t overcrowd the skillet: Use a large enough skillet to ensure the mushrooms and onions cook evenly. If the ingredients become overcrowded, they will steam and not gain color or depth of flavor.
If you love Asian recipes like this one, you may also enjoy this Slow Cooker Asian-Inspired Beef Roast.
Storage Directions
- Storing: Store any extra mushrooms in an airtight container in the refrigerator for 2-3 days. Or, allow them to cool, transfer to a freezer bag, and then freeze for up to 2 months.
- Reheating: You can reheat these in a skillet over low heat or the microwave. Just don’t heat them too long or they will become mushy.
Serving Suggestions
- You can add some of these Asian mushrooms to your Kung Pao bowl for a savory, umami flavor.
- They pair well with pork and chicken like these pork tenderloin with creamy mustard sauce and sous vide whole chicken.
- This recipe makes a great Asian mushroom side dish alongside slow cooker Mongolian beef.
- Add them to these roasted carrots with onions for depth and texture.
Recipe FAQs
Yes! Add all of the ingredients to the slow cooker, and then stir. Cover and cook for 1-2 hours on high or 3-4 hours on high. Make a slurry of cornstarch and water to thicken the sauce if desired.
If they are added too early, they have a higher chance of overcooking or burning. You must also watch the temperature of the stovetop and make sure it doesn’t get too high.
Video
More Delicious Stir Fry Recipes
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Asian Mushroom Recipe
Equipment
Ingredients
Instructions
- In a small bowl or cup, combine the soy sauce and sugar and set aside.
- Heat your oil in a skillet over medium heat until it shimmers or a drop of water flicked in it dances.
- Add the onion, garlic and ginger and cook until the onion is tender for about 3 minutes.
- Increase heat to medium high and add your mushrooms. Cook for 3 or 4 minutes.
- Add soy sauce and sugar to the skillet.
- Stir frequently, until the mushrooms are tender, for about 5 more minutes.
Video
Notes
- Keep an eye on the ginger and garlic as they cook. If the heat gets too high, they have a chance of burning in the skillet.
- You can store leftovers of this Asian mushroom recipe in an airtight container in the refrigerator for 2-3 days.
- Use a large skillet so you don’t overcrowd the pan. The mushrooms will steam and become mushy, rather than brown and caramelize.
Nutrition
This post was originally published in November 2017. It's been updated with new images and content.
Judy says
Delicious! I also skipped the oil for sautéing the onions and mushrooms. Just a bit of water to get things going. The sugar in the soy sauce is essential I think but I made the glaze with just 1tsp of sugar.
Karin and Ken says
That sounds great. I’m going to try that myself! Wd love them around here! All the best. Karin
Diana says
Great recipe. Did a water sauté and saved myself a ton of calories. Why would Antone use oil with all of that artery clogging fat.
Karin and Ken says
Thank you for taking the time to comment. I’m going to try that myself. All the best. Karin
Karen says
I am so glad I chose your recipe. So simple pretty quick and all stuff I had on hand. I made it just as directed.
Karin and Ken says
I’m so glad to hear you enjoyed it. I love this recipe. Thank you for taking the time to let me know. You just made my day. All the best. Karin
Karen Larry-Moyer says
I added a little sesame oil gave it more of an Asian spin .
Karin and Ken says
I can't thank you for taking the time to comment! I'm going to try that myself! All the best. Karin
Gene says
We loved these mushrooms and onions. A good side and delicious on steak too. Ill make these mushrooms forever. Thx
Karin and Ken says
As always you are most welcome! I'm glad we aren't the only people that love this recipe! Take care. Karin
Sharon Markey says
Great recipe! Thanks. (I left out the ginger because I don’t care for it, but recipe was still awesome!)
Karin and Ken says
Glad you were able to modify the recipe to your taste! It is such a delicious change from regular mushrooms and onions! Thank you for taking the time to let me know! All the best. Karin
Debbie says
My husband and I loves your recipe !!!! ❤️?? Thank you!!! We will be making this recipe forever!!!! God bless you!!!
Karin and Ken says
So glad to hear it! The photo doesn't do it justice! It is a great change from regular mushrooms and onions forsure! Thank you for taking the time to let me know! You truly made my day! All the best to you and yours! Karin