What type of mushroom is best for Thai cooking?

Name: Authentic Thai Mushrooms Stir-Fry Recipe (Vegan)
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Thai
Ingredients: 180g of white button mushrooms - cut into 4-6 pieces each (depending on size); 180g shiitake mushrooms - halved or cut into 4 (depending on size); 2 king oyster mushrooms - halved lengthwise in 4, and cut into cubes; 80-90g of enoki or shimeji mushrooms - end removed; 8 garlic cloves - crushed and diced; 30g of fresh ginger - peeled and cut into thin slices; 2 spring or green onions – sliced; 2 large red chilies - thinly sliced; 1/2 cup veggie or chicken stock; 3 tsp of corn starch (or tapioca starch) - diluted with 3 tsp of water; Oil - for cooking; 4 tbsp mushroom sauce (see substitution below); 4 tsp tamari sauce (or soy sauce if you can tolerate gluten); 4 tsp sesame oil; 1 tsp Palm sugar (ethically sourced!!); Pinch of ground pepper

A mix is ideal! Shiitake for depth, oyster mushrooms for texture, and enoki for a delicate bite.

Authentic Thai Mushrooms Stir-Fry Recipe (Vegan)

Description

This Thai mushroom stir fry brings authentic flavors of Thailand to your kitchen! Bursting with umami, it’s quick, easy, and delivers restaurant-quality taste in minutes.

Ingredients

Scale

180g of white button mushrooms - cut into 4-6 pieces each (depending on size)
180g shiitake mushrooms - halved or cut into 4 (depending on size)
2 king oyster mushrooms - halved lengthwise in 4, and cut into cubes
80-90g of enoki or shimeji mushrooms - end removed
8 garlic cloves - crushed and diced
30g of fresh ginger - peeled and cut into thin slices
2 spring or green onions - sliced
2 large red chilies - thinly sliced
1/2 cup veggie or chicken stock
3 tsp of corn starch (or tapioca starch) - diluted with 3 tsp of water
Oil - for cooking

Sauce

4 tbsp mushroom sauce (see substitution below)
4 tsp tamari sauce (or soy sauce if you can tolerate gluten)
4 tsp sesame oil
1 tsp Palm sugar (ethically sourced!!)
Pinch of ground pepper

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Instructions

Prep the mushrooms: Cut into bite-sized pieces. Large mushrooms in 6–8, small ones in 2–4. See photo size for reference.
Mix the sauce: Combine all sauce ingredients (except pepper) in a small bowl and stir well.
Cook aromatics: Heat oil to cover the bottom of the wok over medium heat. Add garlic, sauté until golden, then toss in ginger for 1 minute, stirring constantly.
Add mushrooms: Increase to medium-high heat. Add all the mushrooms and stir-fry tossing from the bottom up. I find the easiest way to do this is with two wooden spoons.
Add sauce: Pour in half the sauce and half the starch mix. Stir well. Add remaining sauce, starch, and stock. Cook 2–3 minutes until tender and glossy. Do not overcook the mushrooms!
Finish: Turn off the heat, toss in spring onions and chili slices. Sprinkle with pepper. Optional garnish: sesame seeds & fresh coriander.

Notes

Adjust the quantity of chili to suit your tolerance for heat. Large chilis are not very spicy; removing the seeds will decrease the heat of the chili.

In Thai cuisine, sauces and stock are often added in stages instead of all at once. This helps control the flavor and keeps the dish balanced. For this stir fry, start by adding just a little bit of the sauce and stock, then stir and let the mushrooms soak it up. Taste a piece – if it needs more flavor or moisture, add a little more and taste again. Repeat this 2–3 times until the mushrooms are perfectly seasoned. This way, you avoid overpowering the dish and can adjust it to your liking as you cook.

Do not overcook the mushrooms!! A quick 2–4 minute stir-fry keeps them tender and juicy while soaking up all that sauce.

Mushroom sauce can be substituted for oyster sauce