mushroom stir fry

Broccolini Mushroom Stir Fry

One of my favorite foods in the winter months is sautéed mushrooms. I know, it sounds gross. But if you let those babies sit for at least a half hour, you’re looking at whole new mushrooms. They’re savory, salty and melt-in-your-mouth delicious.

Mushrooms are very watery, so you only need a little bit of olive oil to coat them in the beginning. Once they start to release their water, you can lower the heat and let them sit. They will also shrink a lot, so don’t be alarmed if you start off with a frying pan overflowing in sliced mushrooms.


  • 10z baby bella mushrooms (standard carton size) sliced
  • 1 bunch broccolini, stems trimmed
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon ground ginger
  • 2 garlic cloves, minced
  • 1 tablespoon rice vinegar


  1. Combine olive oil, soy sauce, ground ginger and minced garlic in a stove pan over medium heat.
  2. Add mushrooms, crank up the heat, and stir until mushrooms begin to sizzle and release their water.
  3. Turn the heat down to low, stirring occasionally for 20 minutes. But mostly, just let them sit and sizzle.
  4. Then add broccolini, bring heat back up to medium, and stir occasionally for 8 minutes. (Until broccolini turns a deep, rich shade of green.)
  5. Stir in one tablespoon of rice vinegar, and let cook for one more minute.
  6. Serve as a side dish, or with rice or pasta for a main meal!

Note: This recipe leaves the broccolini cooked, but still firm. If you want a softer broccoli, I recommend using regular broccoli florets instead of broccolini stems.

Tomorrow is a complete vegan meal day. 
Breakfast: my favorite oatmeal with maple syrup and blueberries. 
Lunch: vegetable and cashew stir-fry.
Snacks: carrots and homemade roasted garlic hummus, my Graze Box sweet Memphis barbecue nut mix, and a banana before cycling class. 


Apples Onions and Chicken Of the Woods.

Possibly the biggest issue I have with chicken of the woods is preparation. It can get too dry, crumbly and often does not have a lot of taste. I use chicken of the woods for pizza (see previous posts), barbecue mushroom burgers, and stir fry. It can be good if kept moist, but is more or less just a substitute for chicken. However, in this dish chicken does not work real well, but chicken mushroom works fantastically. This is likely my favorite dish using chicken of the woods and overall one of the most none traditional mushroom dishes I make. In general it is just a vegetarian twist on apples onions and bacon, substituting mushroom for the bacon, but it works really well.

Ingredients (serves 2 or 3 as a side dish 1 as a main dish)

1 medium Apple - I use early apples right off the tree but Granny Smith work

1 medium onion

A little less then a ¼ cup of brown sugar

Maple seasoning rub - If you want to make this up go ahead, but I just buy it

2 tablespoons butter or oil - you a can put in way more but I like to keep it light on the fats

1 cup water

1 teaspoon cayenne pepper

1 ½ to 2 cups chicken of the woods

Cut up the apple, onion, and mushrooms as shown. Get rid of any of the mushroom that is not tender or crumbles. It will not get tender it will be dry and disappointing.

Fry the apple an onion for 3 to 4 min. in a little butter

Add your mushroom, brow sugar, seasoning, and ½ cup of water. Boil down then add the other ½ cup and boil down. This will cook the mushroom thoroughly.

Now add the last of the butter and the cayenne pepper, fry a minute or so longer.

Serve hot.

All of this takes about 20 min.

If the mushroom is not sweet and tender do not simmer off as much liquid next time or add more butter. This is not meant to be a fancy dish. I could add red wine, cinnamon and a dash of …… I don’t I like simple, quick, ways to cook mushrooms.

Happy Hunting

PS I show it with rice, but that is just because I wanted rice with lunch today.