Wild Mushroom Stir Fry
by Iona Berry
Most of us grew up with meat as the hero of our meals and with vegetables taking up the mere corners of our plates. It can be hard to know where to start if you're trying to flip the script and cook plant based meals that don’t feel like just eating a plate full of sides. Building an exciting, yet satisfying meal around vegetables - whether that’s a bunch of carrots or a humble head of cauliflower - can sometimes feel like a little daunting and underwhelming task.
Our new series, Veg and Two Veg is here to tackle just that and to explore all of the ways in which every day vegetables can be the star of the table without sacrificing flavour or heartiness. Whether you’re cooking for one or cooking for a bunch, these recipes will fill your table with vibrant, deeply flavoured and satisfying dishes that you’ll be making on repeat.
This stir fry is delicious, full of flavour and is quick and easy to prepare. It has plenty of texture from the mushrooms and when cooked in this method they have a meaty and hearty texture.
I think it’s worth taking a bit more time to fry off the mushrooms in batches, so that they get time to cook evenly and don’t become watery or rubbery. I have used some harder to find mushrooms in this recipe, which I do heavily suggest you try to find as they elevate this dish to the next level but of course this would still work well with the classic button or chestnut mushroom. You can also change the noodles depending on what you have in the cupboard. The dish works well with rice noodles, soba noodles or a larger wheat based noodle would also be delicious.
2 tbsp (30g) neutral oil
200g oyster mushrooms
250g shiitake mushrooms
100g enoki mushrooms
100g shimeji mushrooms
½ tsp salt
2 tbsp (30ml) sesame oil
1 onion (150g), finely sliced
½ tsp salt
1 tbsp sugar or maple syrup
1 tbsp (15g) miso paste
2 tbsp minced ginger
4 cloves of garlic, sliced
½ tsp red chilli flakes
50ml soy sauce
2 tbsp (30ml) rice wine vinegar
200g dry brown rice udon noodles (made 600g once cooked)
1 head of pak choi, roughly chopped
1 spring onion, finely sliced
50g cashew nuts, toasted
Prepare the mushrooms by scoring the shiitake mushrooms (on the darker side) and removing the stems (I find they cook a lot more evenly this way as you can push the mushrooms flat into the pan).
If you are using king oyster mushrooms then cut them in half and score them with a knife on the cut side. You can leave the enoki mushrooms as they are but break apart any larger pieces. Same goes for the shimeji mushrooms, they might just need the ends cut slightly to pull them apart.
Heat 1 tbsp of oil in a pan until hot. In batches, cook the mushrooms, untouched, until browned on the heat facing side. Use tongs to stir them around once browned, then continue to let them cook until crisp throughout. Sprinkle them with salt once cooked. The shiitake mushrooms will take the longest to cook and the enoki’s will be very quick.
To make the sauce, heat a frying pan over a medium heat with the sesame oil. Add the sliced onion and cook it for 7-8 minutes. Add the sugar to help them caramelise and cook them for 2 more minutes. Add the ginger, chilli and garlic and cook for 2 more minutes. Add the rice wine vinegar and tamari to the sauce and stir until everything is bubbling and well combined.
Cook your noodles of choice according to the package instructions. Add the noodles to the pan with the sauce, along with the mushrooms and the pak choi. Stir the noodles into the sauce for 2-3 minutes, until they're evenly coated in sauce and until the pak choi has begun to soften.
Top with the chopped spring onions and toasted cashews.
By Iona Berry
Iona is our Development Chef, aka our go-to girl for developing, testing and tasting delicious dishes for you to all enjoy at home. When she’s not in the kitchen, you’ll find her either running or cycling, or trying out food markets and new restaurants around London. Continuous market research it would seem.