Name: Mixed mushroom stir-fry
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 4
Ingredients: 100 gram shimeji mushrooms; 100 gram shiitake mushrooms; 100 gram enoki mushrooms; 100 gram oyster mushrooms; 2 tablespoon vegetable oil; 2 green onions, finely sliced; 2 teaspoon finely grated ginger; 2 teaspoon soy sauce; 1 teaspoon sesame oil

Mixed mushroom stir-fry

Packed full of texture, this mixed mushroom stir-fry is cooked in a fragrant Asian sauce to create a flavour-packed vegetarian dish in no time at all. Serve with steamed rice or on the side of your favourite meat dish for a complete meal.

Serves 4

Prep

Cook

Total

Ingredients

100 gram shimeji mushrooms

100 gram shiitake mushrooms

100 gram enoki mushrooms

100 gram oyster mushrooms

2 tablespoon vegetable oil

2 green onions, finely sliced

2 teaspoon finely grated ginger

2 teaspoon soy sauce

1 teaspoon sesame oil

Method

1.Slice shiitake, shimeji and enoki mushrooms into smaller clumps. Halve oyster mushrooms.

2.In a wok, heat vegetable oil on high. Add onions, shiitake, shimeji and oyster mushrooms, ginger, soy sauce and sesame oil. Stir-fry 2 minutes on high, until mushrooms are tender. Stir in enoki mushrooms and cook for 1 minute. Serve.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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