Chinese Mushroom Recipe
by Sommer Collier — last updated on Mar 12, 2026 
My chinese mushroom recipe is the quick and fabulous side dish I make whenever I’m craving bold umami flavor. I stir-fry tender mushrooms in a rich garlic sauce until they’re perfectly coated and irresistibly savory. This easy dish is packed with sweet-savory flavor and makes a delicious side for any Asian-inspired meal.
There are days when I can spend hours in the kitchen whipping up awesome, time-intensive recipes. But then there are days when I’d rather just spend a few minutes making something that’s still delicious and satisfying, but requires less work. This Chinese mushroom recipe totally hits the spot for just such an occasion. This is one of my favorite easy mushroom recipes, and you definitely shouldn’t underestimate its simplicity. Even though this side dish is ready in a few steps, the caramelized mushrooms pack a serious punch thanks to the savory black bean garlic sauce and hint of honey. I love to eat these as-is in a bowl or over rice, and they make the best side for any grilled meat like steak, chicken, or salmon.
Lisalia – ⭐⭐⭐⭐⭐ Terrific! These asian stir fryed mushrooms were the hit of our dinner time. I wish I had doubled the recipe to have more for tomorrow. The best flavor from the yummy seasoning!
Table of Contents
Sommer’s Recipe Notes
Quick and Easy – For days when you just don’t feel like cooking, this recipe is really perfect. These Chinese mushrooms take so little time and effort to make, yet offer so much flavor, that you’ll find yourself making this recipe again and again.
Versatile – I love how versatile these mushrooms are. You can serve them with some steamed rice (or rice noodles) to make a full vegetarian meal, or alongside a seasoned steak for a protein-packed meal. Sometimes I even make a batch as an appetizer for casual get-togethers.
Sweet and Savory – Every bite of this dish is deliciously sweet and savory, as the honey perfectly balances the bold umami flavors of the salty garlic sauce. Basically, this quick dish is even better than your favorite takeout mushroom stir-fry!
Key Ingredients and Tips
- Button mushrooms – The main star of the recipe! I like to use button mushrooms for their simple, earthy taste. However, you can swap fancier mushrooms as well. See note below.
- Sesame oil – A staple Asian ingredient that offers a nutty flavor. You can find this at almost all grocery stores, in the international section.
- Black bean garlic sauce – Salty, spicy, and slightly sweet, this sauce is incredibly bold and delicious. I pour it in with caution because the flavors can definitely be overwhelming!
- Honey – To balance out the saltiness of everything else, just a drizzle of sweet honey does the job.
- Chili garlic sauce – Hot, tangy, and garlicky! This is the perfect complement to the black bean sauce and honey.
- Sherry – Use either dry sherry or cooking sherry found in most grocery stores. Or swap with a little white wine.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Sauté the mushrooms – To start off this super easy recipe, I heat up some sesame oil in a skillet and saute the mushrooms until they’re soft and gorgeously caramelized. This takes a couple of minutes.
Add the sauces – Once the mushrooms are cooked through, I pour in the black bean garlic sauce, the chili sauce, the honey, and sherry. I let that all simmer for a couple of minutes until the sauce has time to mingle and thicken. When I’m ready to serve the mushrooms, I garnish them with some fresh scallions for a pop of color. That’s it.
Expert Tips
To get the right texture, it is important to cook the mushrooms at medium-high heat, and without a lid. This will allow the moisture to evaporate and get seared edges on the mushrooms. This gives the mushrooms fantastic texture.
Recipe Variations
- Mushroom variety – You can also use baby bella mushrooms instead of button mushrooms. If you’d like, you can add different kinds of mushrooms to the mix, such as shiitake mushrooms or oyster mushrooms. I would personally avoid large mushrooms like portobello mushrooms, since they won’t cook as fast.
- Veggies – This mushroom stir fry can be made into a veggie stir fry with added veggies like sliced peppers and baby bok choy.
- Noodles – You can turn this into a noodles dish by adding in cooked udon or rice noodles.
Serving Suggestions
These shrooms are incredibly delicious and versatile, and they’re great with anything from a simple bowl of rice to a hot sandwich. Here are some of my favorite ways to pair this dish:
- As a topper for a quick grilled seasoned steak or chicken.
- Over this fried Hibachi rice recipe.
- Throw them into a Buddha bowl with some wilted greens and a fried egg.
- Add them to your favorite hot sandwich.
Frequently Asked Questions
How you chop the mushrooms here is up to you! If you want larger, al dente bites of mushrooms, then cut each mushroom into quarters. They will look like little wedges of mushrooms. Alternatively, you can chop them into thin slices instead!
I like to use fresh mushrooms in most, if not all, of my mushroom recipes. However, if you have canned mushrooms or need to use canned mushrooms, make sure to drain the water from them and run them under some tap water before putting them in the pan to stir fry.
Mushrooms that have passed their prime in the fridge will start to develop a slick/slimy texture or have a strong odor. If this happens, I would not suggest eating them.
Storing
Cooked mushroom leftovers can be stored in an airtight container in the fridge for 7 to 10 days. Reheat them in the microwave for about 60 seconds.
More Mushroom Recipes
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Chinese Mushroom Recipe
Video
Ingredients
- 2 pounds fresh button mushrooms, quartered
- 3 tablespoons sesame oil
- 1 tablespoon black bean garlic sauce
- 1 tablespoon honey
- 1 tablespoon chili garlic sauce
- 1 cup sherry
- 3 tablespoon chopped scallions
Instructions
- Place a large skillet over medium-high heat. Add the sesame oil. Once hot, add the mushrooms and sauté until caramelization marks form, about 3-5 minutes. Stir regularly.
- Stir in the black bean sauce, honey, chili sauce, and sherry. Simmer until the liquid is mostly absorbed. Then sprinkle with chopped scallions and serve immediately.
I love it, so yummy
Only had 8 oz. portobello stem ends so eyed the quantities. Very good. Hope to make again when I have button mushrooms. (Served with teriyaki beef, rice, sesame broccoli 01-25-22.)
I had a few slices of meatloaf and a baked potato left over, and this was the perfect topper. I made the mushrooms and added the meatloaf slices and potato cubes into the pan to coat with the sauce. It was delicious with Lt. Dan’s steakhouse salad!
so many mushrooms near my house. I’ll try with the recipe that you provide. thank you
Wow this sounds so delicious. I love chili and garlic combo. I must give these mushrooms a try!
Terrific! These asian stir fryed mushrooms were the hit of our dinner time. I wish I had doubled the recipe to have more for tomorrow. The best flavor from the yummy seasoning!