It’s hot. It’s never been so hot in Geneva for the past 20 years. I’m finding myself trying to keep cool by showering a zillion times a day, watering the garden while watering my legs at the same time and sipping on cold homemade juices just to keep cool. With the strong heatwave we’ve been experiencing for the past month, the last thing I want to do is spend hours in front of my stovetop cooking dinner. But even when I’m dying of heat, I can’t stay away from my kitchen — especially not after having been away on holidays for 2 weeks, so far away from my favorite place to be at home — so I’ve been trying to stick to easy, quick recipes that can get me dinner on the table and out of the kitchen in no time.
I had two big boxes of mixed mushrooms sitting in my fridge, waiting to be cooked into something delicious. I often tend to add some mushroom slices to my green salads, but after a couple of days of cold, raw food to cope with the heatwave, my stomach was craving something more substantial but nevertheless light and healthy. I decided to stir-fry white button and brown mushrooms into a heartwarming dish to serve with any Asian-type main course, such as stir-fried beef or chicken. The result was everything I wanted — light, but far from boring, bursting with flavors and coated with a lip-smacking glaze inspired by my new favorite way to cook baby carrots: with soy sauce and honey. And if you’re anything like me and love to cook as much as I do, you won’t mind spending 25 minutes in the summer heat of your kitchen to cook these beauties. I’d be willing to do it ten times over.
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- 2 ½ tablespoons vegetable oil
- 500g mixed mushrooms (I used white button and brown mushrooms), sliced
- 1 green onion, white part diced
- 1 garlic clove, diced
- 3 tablespoons soy sauce
- 1 ½ tablespoons honey
- Fresh coriander, chopped
- Heat 2 tablespoons vegetable oil in a large skillet on medium-high heat. When smoking hot, add the mixed mushrooms. Cook, stirring from time to time, until the liquid from the mushrooms is released and evaporates, about 10 minutes. Move the mushrooms to a bowl.
- Add the remaining ½ tablespoon vegetable oil to the skillet and stir-fry the green onion and garlic for 2 minutes. Meanwhile, whisk together in a small bowl the soy sauce and honey.
- When translucent, add the mushrooms again and pour the soy sauce and honey glaze over them. Stir-fry for 1 minute until all the mushrooms are well coated in the glaze. Stir in the chopped coriander and serve warm.
How did your asian stir-fried mushrooms come out? Share photos of your recipe on Instagram with the hashtag #savormania