Every time I go to a farmer’s market, I’m on the lookout for the mushrooms. There are so many new mushroom farms that have emerged that sell amazing varieties of mushrooms that I’ve never seen before in the grocery stores. They’re so beautiful and are always so hearty and satisfying after they’ve been cooked. I’ve been able to try new mushroom varieties like lion’s mane, queen oyster, cinnamon caps, blue oysters, lobster mushrooms, and more! A quick stir fry for these mushrooms in some lemongrass and ginger bring out their natural nutty flavor and keep them tender and textural.
Ingredients
Mushrooms – Use any variety you like! My mix ended up coming with lion’s mane, cinnamon caps, shiitake, and queen oysters.
Fish sauce – To make this completely vegan, use a vegan fish sauce or substitute with soy sauce.
Lemongrass – Mincing lemongrass by hand is an absolute pain, so use pre-minced if you can find it at your grocery store or pulverize it in a food processor. If you can’t, you can use whole lemongrass, but you’ll likely need to use 3-4 finger sizes worth of stalks that are very bruised to get the same flavor out of them
Lemongrass & Ginger Mushrooms
Ingredients
- 1 quart mushrooms
- 1 tbsp garlic sliced
- 1 tbsp ginger minced
- 1 tbsp lemongrass minced
- 1/4 cup fish sauce
- 1 tbsp brown sugar
- 4 Thai bird eye chilis
- 1/2 cup fresh Thai basil
Instructions
- In a splash of oil, sauté garlic, ginger and lemongrass until fragrant on medium high heat.
- Add mushrooms and allow to cook undisturbed for at least 5 minutes.
- Stir mushrooms and then add fish sauce, brown sugar, and Thai chilis.
- Sauté for an additional 5-10 minutes until mushrooms have softened and are covered in sauce.
- Turn off heat, allow to cool for a few minutes and then toss in fresh basil.
- Service with rice and some chili oil!
