Sautéed Mushrooms in Chili Sauce
Sautéed Mushrooms in Chili Sauce is a delicious and easy-to-make dish that is perfect for mushroom lovers. Also, those who enjoy a bit of spice in their meals. With its rich and savory flavor, this dish makes a great side dish for any meal. Or can even be served as a main course when paired with rice or noodles.
Whether you’re looking for a quick and easy dinner idea or simply want to add some flavor to your next meal, Sautéed Mushrooms in Chili Sauce is a great choice. So why not give this tasty recipe a try and see how it can spice up your next meal?
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How To properly clean mushrooms
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Cleaning mushrooms is a simple process that can help remove any dirt or debris that may be stuck on them. The first step is to gently wipe the mushrooms with a damp paper towel to remove any loose dirt or debris. If the mushrooms are particularly dirty, you may need to rinse them under cold running water. Be sure to do this quickly and avoid soaking them. Mushrooms can absorb water easily and become mushy. Once they are clean, you can trim off the stems and use them in your preferred recipe. Remember to always handle mushrooms carefully, as they are delicate and can easily bruise or break.
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Ingredients needed to make it
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SAUTEED MUSHROOMS IN CHILI SAUCE
- The shiitake mushrooms are meaty and have an earthy flavor.
- Green onions add a fresh and slightly sweet flavor to the dish.
- Dried red chili peppers are the main source of the heat in this dish, adding a spicy kick to the sauteed mushrooms.
- To bring all the flavors together, vegetable oil is used to saute the mushrooms, giving them a rich and savory flavor.
FOR THE SAUCE
For the sauce, the ingredients are a combination of low-sodium soy sauce, oyster sauce, rice vinegar, brown sugar, tomato paste, grated garlic, grated ginger, cornstarch, and water to thin out the sauce. Altogether, this sauce is amazing in many stir-fry dishes.
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How To Make Sauteed Mushrooms In Chili Sauce
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Time needed: 30 minutes
STEP BY STEP
- MAKE THE SAUCE
In a measuring cup or small bowl, combine soy sauce, oyster sauce, rice vinegar, brown sugar, tomato paste, grated garlic, grated ginger, water, and cornstarch. Use a fork or whisk and mix the sauce until the sugar and cornstarch dissolve. Set it aside.
- SAUTEE
Heat a wok or wide pan with oil, and add a tablespoon of unsalted butter, when the butter melts, add the mushrooms. Sauté until tender.
- FINISH COOKING
Add the red chili pepper and sauce. Stir until the sauce thickens, then add the sesame oil, green onions, and sesame seeds. Serve with rice or noodles.
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Frequently Asked Questions
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It’s a versatile dish that can be served in a variety of ways. It can be used as a topping for rice or noodles and added to soups and stews. Or even served as a side dish.
Let the mushrooms cool down to room temperature before storing them. This helps prevent the growth of bacteria and ensures the mushrooms retain their texture and flavor. Transfer the sauteed mushrooms to an airtight container. Glass containers are preferred over plastic as they are less likely to retain odors and stains. Store in the refrigerator for up to 5 days and in the freezer for up to 3 months.
To reheat, simply remove the container from the refrigerator or freezer and let it come to room temperature. Then transfer the mushrooms to a pan and heat them over low to medium heat until they are fully heated through.
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Sautéed Mushrooms in Chili Sauce
Equipment
- Wok or wide pan
- Spatula
- Measuring cup or a small bowl
- knife
- cutting board
Ingredients
- 1 pound or 25 shiitake mushrooms, cleaned and sliced
- 2 stalks green onions, sliced
- 6 red dried chili peppers, chopped or use 1/2 teaspoon chili flakes
- 2 tablespoons oil
FOR THE SAUCE
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1 tablespoon tomato paste
- 1 garlic clove, grated
- 1 inch size or thumb size ginger, grated
- 1 tablespoon cornstarch
Instructions
- Clean the mushrooms with a damp paper towel. Remove the stem by using a sharp knife. Then slice them. If you're using dried chilis, soak them in warm water for at least 30 minutes. This will soften the chilies so it's easier to slice. See NOTE #1
- Make the sauce by combining soy sauce, oyster sauce, rice vinegar, brown sugar, water, tomato paste, grated garlic, grated ginger, and cornstarch. Stir until the sugar and cornstarch dissolve.
- Heat a pan or wok with oil over medium-high heat. Add the mushrooms and sauté until tender.
- Add the chilies and sauce, and stir constantly until the sauce thickens. Add sesame oil, and green onions, and sprinkle with sesame seeds. Serve immediately over steamed rice or noodles. See NOTE #2
Video
Notes
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