Recipe courtesy of Martin Yan

Roomful of Mushrooms

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  • Total: 27 min
  • Prep: 12 min
  • Cook: 15 min
  • Yield: about 4 servings
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1 tablespoon cooking oil

1/2 cup diced onion

1 teaspoon finely chopped garlic

1 teaspoon finely chopped ginger

1 small serrano or jalapeno chili pepper, seeded and thinly sliced

2 ounces snow peas, ends and strings removed

1 small red bell pepper, seeded and cut into 1-inch squares

1 pound assorted mushrooms (e.g. cremini, portobello, oyster or straw), stems trimmed (if using shiitake or oysters, remove stems), cut into slices or bite-size pieces

2 tablespoons oyster-flavored sauce

2 tablespoons sweet rice wine


  1. In a large skillet or wok, heat oil over medium heat until hot. Add onion, cook and stir until tender, about 3 minutes. Add garlic, ginger, chili pepper, snow peas, bell pepper and mushrooms (except oyster mushrooms if used). Cook and stir until moisture evaporates, 5 to 7 minutes. Add oyster mushrooms (if used). Cook until barely softened, about 2 minutes. Stir in oyster-flavored sauce and wine.
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