Chinese Mushroom Recipe
by Sommer Collier — last updated on Feb 9, 2025 
Our Stir-Fried Asian Mushrooms are a fabulous side dish, steak topper, or vegetarian main course! This Chinese Mushroom Recipe is low fat, low carb, and easy to love!
Sommer’s Recipe Notes
We have those days when 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 Chinese Mushroom Recipe is for those days when you just don’t feel like cooking.
They take so little time and effort to make, but offer huge flavor, that you’ll find you make this recipe again and again.
Plus, they are versatile. You can serve these mushrooms in so many different ways! I like to have mine with fried rice and steamed broccoli on the side for a satisfying vegetarian meal. Or, serve them with a seasoned steak to add veggies and texture to a main dish protein!
Chinese Mushroom Recipe Ingredients
- Button Mushrooms – The main star of the recipe! I used button mushrooms for their simple earthy taste.
- Sesame Oil – A staple Asian ingredient that offers a 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. If you can’t find this, you can use 2-3 cloves of garlic and add some soy sauce and oyster sauce to the mix for an umami flavor.
- 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 – AKA green onions. This is for garnish and taste.
How To Stir Fry Mushrooms
These mushrooms is super easy to make! Find the full Chinese Mushroom Recipe with ingredient proportions, detailed instructions, and video tutorial in the printable form at the bottom of the post.
Tips & Tricks
- Add extra veggies to the mix! This Asian mushroom stir fry can be made into a veggie stir fry with added veggies like sliced peppers and baby bok choy!
- Cook at a relatively high heat, without a lid! 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 to get seared edges on the mushrooms.
- Adjust according to your spice tolerance! I used chili garlic sauce here to add some heat. If you are sensitive to spice, add just a little or omit it completely.
Serving Suggestions
Serve Chinese 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.
Also Serve With..
Our Chinese Mushroom Recipe is 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
I like to use button mushrooms (AKA white mushrooms) for their meaty texture! You can also use baby bella mushrooms. If you’d like, you can add different kinds of mushrooms to the mix, such as shiitake mushrooms or oyster mushrooms. I would avoid large mushrooms like portobello mushrooms for this mushroom stir-fry recipe!
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.
Cooked mushroom leftovers can be stored in a fridge for up to 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.
Mushrooms that have past 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.
More Mushroom Recipes to Try!
- Low Carb Chicken Mushroom Soup
- Sautéed Mushrooms
- Chorizo Stuffed Mushrooms Recipe
- Mushroom Rice Pilaf
- Creamy Wild Mushroom Soup Recipe
- Air Fryer Mushrooms
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.
This recipe is so delicious. It is a regular side dish in our home now.
Try ShaoXing (Shao Hsing) chinese cooking wine instead of the Sherry. You’ll get a more authentic flavour.
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.
Mushrooms are one of my favorite things ever, love these!
MY HUSBAND LITERALLY THANKED ME JUST FOR THESE MUSHROOMS TONIGHT! HAHA! THEY WERE AMAZING! THANKS!
I am absolutely loving this vegetarian dish! The mushrooms are so flavorful!
I love mushrooms and this looks so hearty and delicious – pinning for later!
These mushrooms look so tasty! I’d love them on top of a juicy steak!
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.
love the flavors on these shrooms!!
I’ve never said no to a mushroom, and these looks delicious!
These mushrooms sound so good!