Asian-Inspired

Mushrooms in Oyster Sauce

441 Shares
Mushrooms in Oyster Sauce

I started cooking this at home after slobbering over the mushrooms at Chopsticks Super Buffet. I’d like to think this is close but I know I’m missing something. I wish I knew what it was! In any case, even if they don’t taste like the woody, earthy mushrooms at Chopsticks, they’re still pretty darn good. Oyster sauce makes everything better. Just look at them!

Mushrooms in Oyster Sauce

You can use any kind of mushrooms you like, although my number one choice would always be portobello followed closely by cremini. There’s something magical about the meaty texture of portobello that makes you feel like you’re eating more than a mushroom.  I wish I had known to cook more than just two portions when I decided to post this. Mushrooms shrink so there’s a little too much plate to mushroom ratio going on there. That’s okay though, my consolation prize is how yummy they look.

Mushrooms in Oyster Sauce

Print
Mushrooms in Oyster Sauce

Mushrooms in Oyster Sauce


  • Author: The Cooking Jar
  • Yield: 2 1x
Scale

Ingredients

  • 2 cups shiitake/oyster/black/portobello mushrooms
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon ginger, minced
  • 2 tablespoons oyster sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon brown sugar
  • Salt and pepper to taste
  • 1/4 cup chicken broth / water from soaking the mushrooms
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 tablespoons cold water

Instructions

  1. If needed, soak the mushrooms in warm water for 15 minutes, reserving the liquid. If the mushrooms are large, cut into quarters
  2. Over medium high heat, saute garlic and ginger until fragrant
  3. Add mushrooms and stir-fry for 1 minute
  4. Add oyster sauce, dark soy sauce, sugar and chicken broth, stirring to combine
  5. Once the sauce starts bubbling, pour in cornstarch mixture
  6. When the sauce has thickened, remove from heat and drizzle with sesame oil
  7. Dish and serve hot

441 Shares

NEVER MISS A RECIPE!

Join 5,993 other subscribers

You Might Also Like

3 Comments

  • Reply
    Ukky chan
    July 19, 2018 at 4:30 PM

    What oil did you stir fry them in? If anything other then peanut oil, that could be the missing secret ingredient.

    • Reply
      The Cooking Jar
      July 19, 2018 at 5:58 PM

      I usually stir-fry with vegetable oil. Haven’t tried peanut oil yet.

  • Reply
    Guy Anthony De Marco
    May 18, 2019 at 9:04 AM

    Just made this last night. Turned out great. Added onions and some leftover teriyaki pork roast.

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    441 Shares
    Pin399
    Share42