Recipe
Chinese-Style Garlic Mushrooms
Tender mushrooms, softened onion and fragrant garlic are tossed in a hot pan with soy sauce for a glossy, savoury side dish that works with rice, noodles or a Chinese-style spread.
Ingredients
Method
10 mins prep9 mins cook19 mins total
Wipe the mushrooms clean and slice them evenly. Have the onion, garlic, soy sauce and pepper ready beside the hob before you start cooking.
Heat the cooking oil in a large frying pan or wok over a high heat. Add the onion and stir-fry for 2–3 minutes until it begins to soften.
Add the mushrooms and cook for 5–6 minutes, stirring often, until they have reduced and taken on some colour. Add the crushed garlic for the final minute so it stays fragrant rather than bitter.
Pour in the soy sauce and toss for 30 seconds to glaze the mushrooms. Season with freshly ground black pepper, taste, and serve immediately.
Notes
Keep the mushrooms in a single, uncrowded layer where possible; if the pan is small, cook them in two batches so they brown instead of releasing too much water.
About this recipe
Chinese-style garlic mushrooms make a savoury, glossy side dish with enough character to sit alongside rice, noodles or a larger spread. The mushrooms stay at the centre, with onion and garlic bringing sweetness and warmth while soy sauce adds a rounded, salty finish.
The useful trick is to keep the pan hot and avoid crowding it, so the mushrooms colour rather than stew. Add the garlic after the onion has softened, then let the soy sauce coat everything briefly at the end. A little black pepper sharpens the finished dish without taking away from the savoury depth.
