A Spicy Perspective

Stir-Fried Asian Mushroom Recipe

Stir-Fried Asian Mushroom Recipe: A fabulous side dish, steak topper, or vegetarian main course! Low fat, low carb, and easy to love!

Asian Stir-Fried Mushrooms

Let’s talk about Mushroom Stir Fry…

We have those days we enjoy spending extra time in the kitchen, making slow-cooked dinners with multiple components.

Then we all have those days we’d rather order pizza… Yet we sigh and step into the kitchen anyway to make a quick healthy meal.

Today’s Stir-Fried Asian Mushrooms are for those days you just don’t feel like cooking.

They take so little time and effort to make, but offer such a huge flavor, you’ll find you make this recipe again and again.

Asian Mushrooms Ingredients

To make this tasty Asian stir fry gather up these ingredients!

  • Button Mushrooms – The main star of the recipe! I used button mushrooms for their simple earthy taste.
  • Sesame Oil – A staple Asian ingredient to offer nutty flavor. You can find this at almost all grocery stores.
  • Black Bean Garlic Sauce – Salty, spicy, and slightly sweet, this ingredient can be found on Amazon or at an Asian store.
  • Honey – For its sweetness of course.
  • Chili Garlic Sauce – Hot, tangy, and garlicky! The perfect complement to the sweetness.
  • Sherry – You can play around with the amount here if you think the sherry will overwhelm everything else. Use either dry sherry or cooking sherry.
  • Chopped Scallions – This is for garnish and taste.

How To Stir Fry Mushrooms

This mushroom recipe is super easy to make. Just follow these steps and you’ll have a tasty side dish or meal in no time.

  1. 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.
  2. Stir in the black bean sauce, honey, chili sauce, and sherry. Simmer until the liquid is mostly absorbed.
  3. Then sprinkle with chopped scallions and serve immediately.

See The Recipe Card Below For How To Make Stir-Fried Asian Mushroom Recipe. Enjoy!

How To Serve This Mushroom Stir Fry

Serve Asian Stir Fried Mushrooms as a side dish or topper for quick grilled steaks or chicken. Or serve them over rice for an easy vegetarian meal.

You can throw them in a buddha bowl with wilted greens and a fried egg, and even use them on hot sandwiches!

Asian Stir Fried Mushrooms are my new go-to mushroom recipe for fast dinners. The bold tantalizing flavor of earthy mushrooms, Asian black bean sauce, and chili paste hit the spot every time!

Frequently Asked Questions

Can I use canned mushrooms?

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. 

How long does this recipe last?

Cooked mushrooms can be stored in a fridge for up to about 7 to 10 days. The best way to keep these mushrooms properly in the fridge is in a shallow airtight container or even in a ziplock bag. 

How do I tell if my mushrooms have gone bad?

Mushrooms that have lived past their limits in the fridge will start to develop a slick or even If they start to look slimy, or have a strong odor, they are past their prime and I would not suggest eating them. 

More Mushroom Recipes to Try!

Asian Stir Fried Mushrooms Recipe
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4.95 from 34 votes
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Stir Fried Asian Mushrooms Recipe

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Asian Stir Fried Mushrooms Recipe: A fabulous side dish, steak topper, or vegetarian main course! Low fat, low carb, and easy to love!
Servings: 4



  • 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.



Serving: 0.75cup, Calories: 213kcal, Carbohydrates: 14g, Protein: 7g, Fat: 11g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 15mg, Potassium: 788mg, Fiber: 2g, Sugar: 9g, Vitamin A: 80IU, Vitamin C: 11.6mg, Calcium: 19mg, Iron: 1.4mg
Course: Side Dish
Cuisine: Asian
Author: Sommer Collier

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34 comments on “Stir-Fried Asian Mushroom Recipe”

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  3. 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.)

  4. 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!

  5. so many mushrooms near my house. I’ll try with the recipe that you provide. thank you

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  7. Wow this sounds so delicious. I love chili and garlic combo. I must give these mushrooms a try!

  8. 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!

  9. Sounds wonderful. Can i use something besides sherry?

  10. Mushrooms has a great flavor. They’re not just adding good taste but also they give you good nutrients. I love this recipe. This will be added on my list. Thanks for sharing!

  11. This is a must-try recipe. I really love mushrooms, and this is a perfect recipe for me. Thank you for sharing this one. I will surely try this at home. I’m so excited to share this with my family and friends.

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  13. This came out great. I used it as a side with another veggie dish, but I had some left over so I used it to top over some fish the next day and made a corn and jalapeno side to accompany the meal. It worked great over tilapia.The only thing I changed was the order in which to prep the meal. Rather than making the black bean sauce right at the moment it was needed while cooking the mushrooms, I combined the black bean sauce mixture in advance so that it would be ready right at the essential time.

  14. This is the best way to eat mushrooms! Love how easy these are to make!

  15. These mushrooms had the best flavor!

  16. I love mushrooms! This is delicious recipe we really enjoyed it!

  17. So delicious! Perfect with chicken and rice!

  18. Those mushrooms are EVERYTHING! I just love sesame oil and all of these flavors so much!

  19. These are so amazing and are the perfect side for steaks!

  20. This is making my mouth water. I can’t wait to try these.

  21. SO delicious! These will top our next steaks!!

  22. This recipe is so delicious. It is a regular side dish in our home now.

  23. Try ShaoXing (Shao Hsing) chinese cooking wine instead of the Sherry. You’ll get a more authentic flavour.

  24. To my taste the sherry overpowered the traditional Asian flavors but I will experiment with it. (I do love mushrooms cooked in sherry anyway.) This is a lovely recipe to use as a stir fry base, and I’m sure the first ingredients would be a great starter for other vegetables, too.

  25. Mushrooms are one of my favorite things ever, love these!


  27. I am absolutely loving this vegetarian dish! The mushrooms are so flavorful!

  28. I love mushrooms and this looks so hearty and delicious – pinning for later!

  29. These mushrooms look so tasty! I’d love them on top of a juicy steak!

  30. Made this recipe using White beech and enoki mushrooms and deglazed a pan seared pork tenderloin with mashed garlic paste and the sesame oil. I then removed the mushrooms and added the sherry and sauce ingredients along with seared pork…simmered low and added mushrooms back into pork and sauce for 6minutes prior to serving….along side a vegetable fried rice. 
    Enjoyed the simplicity of your sauce to make my own dish. Thank you for posting.

  31. love the flavors on these shrooms!!

  32. I’ve never said no to a mushroom, and these looks delicious!

  33. These mushrooms sound so good!