Stir-Fried Exotic Mushrooms

Here, umami flavour shines under the spotlight of pickled peppers, pak choi, and mixed exotic mushies in a miso-rich, sweet-and-sour sauce. Completed by sushi rice flavoured with fresh coriander and a ping of vinegar.

Stir-Fried Exotic Mushrooms

with a sticky miso sauce, pickled peppers & sushi rice

4.5

Hands on Time: 20 - 30 minutes

Overall Time: 30 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Stir-Fried Exotic Mushrooms
  1. Sushi Rice

    Rinse the rice under cold water until the water runs clear. (This prevents the rice from becoming stodgy.) Place in a pot with 250ml of fresh water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10-15 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork. Replace the lid and set aside to keep warm.

  2. IN THE MEANTIME…

    Get those mushies golden! Gently wipe the mushrooms clean with damp cloth or paper towel and roughly slice. Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the mushrooms for 3-5 minutes until golden, shifting as they colour. Remove from the pan on completion, season, and set aside.

  3. UMAMI FLAVOURS

    Trim the base off the Pak Choi and rinse well. Slice the green leaves in half lengthways and set aside. Finely slice the stems. Return the pan to a medium heat with another drizzle of oil if necessary. When hot, fry the pak choi stems for 2-3 minutes until slightly softened, shifting regularly. Add the grated garlic and sauté for 1 minute. Add the Miso Paste and sauté for another minute until fragrant. Reduce to a low heat and add the sliced pickled peppers, pak choi leaves, and fried mushrooms. Stir in the sesame-soy sauce and 15ml of water. Bring to a simmer and cook for 2-3 minutes until slightly reduced, stirring occasionally. Remove from the heat on completion.

  4. YOU’RE ALMOST THERE

    Add Âľ of the chopped coriander to the pot of cooked rice and stir through the Rice Wine Vinegar to taste.

  5. STIR FRY TIME!

    Dish up a mound of sticky Sushi Rice and cover in delicious mushroom stir fry. Pour over spoonfuls of sauce to your preference. Garnish with the remaining coriander and the chopped, Pickled Ginger. So simple, Chef… Tuck in!

  1. Sushi Rice

    Rinse the rice under cold water until the water runs clear. (This prevents the rice from becoming stodgy.) Place in a pot with 500ml of fresh water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10-15 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork. Replace the lid and set aside to keep warm.

  2. IN THE MEANTIME…

    Get those mushies golden! Gently wipe the mushrooms clean with damp cloth or paper towel and roughly slice. Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the mushrooms for 5-6 minutes until golden, shifting as they colour. For best results, you may need to do this step in batches, adding more oil between batches if necessary. Remove from the pan on completion, season, and set aside.

  3. UMAMI FLAVOURS

    Trim the base off the Pak Choi and rinse well. Slice the green leaves in half lengthways and set aside. Finely slice the stems. Return the pan to a medium heat with another drizzle of oil if necessary. When hot, fry the pak choi stems for 2-3 minutes until slightly softened, shifting regularly. Add the grated garlic and sauté for 1 minute. Add the Miso Paste and sauté for another minute until fragrant. Reduce to a low heat and add the sliced pickled peppers, pak choi leaves, and fried mushrooms. Stir in the sesame-soy sauce and 30ml of water. Bring to a simmer and cook for 4-5 minutes until slightly reduced, stirring occasionally. Remove from the heat on completion.

  4. YOU’RE ALMOST THERE

    Add Âľ of the chopped coriander to the pot of cooked rice and stir through the Rice Wine Vinegar to taste.

  5. STIR FRY TIME!

    Dish up a mound of sticky Sushi Rice and cover in delicious mushroom stir fry. Pour over spoonfuls of sauce to your preference. Garnish with the remaining coriander and the chopped, Pickled Ginger. So simple, Chef… Tuck in!

  1. Sushi Rice

    Rinse the rice under cold water until the water runs clear. (This prevents the rice from becoming stodgy.) Place in a pot with 500ml of fresh water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10-15 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork. Replace the lid and set aside to keep warm.

  2. IN THE MEANTIME…

    Get those mushies golden! Gently wipe the mushrooms clean with damp cloth or paper towel and roughly slice. Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the mushrooms for 5-6 minutes until golden, shifting as they colour. For best results, you may need to do this step in batches, adding more oil between batches if necessary. Remove from the pan on completion, season, and set aside.

  3. UMAMI FLAVOURS

    Trim the base off the Pak Choi and rinse well. Slice the green leaves in half lengthways and set aside. Finely slice the stems. Return the pan to a medium heat with another drizzle of oil if necessary. When hot, fry the pak choi stems for 2-3 minutes until slightly softened, shifting regularly. Add the grated garlic and sauté for 1 minute. Add the Miso Paste and sauté for another minute until fragrant. Reduce to a low heat and add the sliced pickled peppers, pak choi leaves, and fried mushrooms. Stir in the sesame-soy sauce and 30ml of water. Bring to a simmer and cook for 4-5 minutes until slightly reduced, stirring occasionally. Remove from the heat on completion.

  4. YOU’RE ALMOST THERE

    Add Âľ of the chopped coriander to the pot of cooked rice and stir through the Rice Wine Vinegar to taste.

  5. STIR FRY TIME!

    Dish up a mound of sticky Sushi Rice and cover in delicious mushroom stir fry. Pour over spoonfuls of sauce to your preference. Garnish with the remaining coriander and the chopped, Pickled Ginger. So simple, Chef… Tuck in!

  1. Sushi Rice

    Rinse the rice under cold water until the water runs clear. (This prevents the rice from becoming stodgy.) Place in a pot with 1L of fresh water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10-15 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork. Replace the lid and set aside to keep warm.

  2. IN THE MEANTIME…

    Get those mushies golden! Gently wipe the mushrooms clean with damp cloth or paper towel and roughly slice. Place a large, nonstick pan over a high heat with a drizzle of oil. When hot, fry the mushrooms for 6-7 minutes until golden, shifting as they colour. For best results, you may need to do this step in batches, adding more oil between batches if necessary. Remove from the pan on completion, season, and set aside.

  3. UMAMI FLAVOURS

    Trim the base off the Pak Choi and rinse well. Slice the green leaves in half lengthways and set aside. Finely slice the stems. Return the pan to a medium heat with another drizzle of oil if necessary. When hot, fry the pak choi stems for 3-4 minutes until slightly softened, shifting regularly. Add the grated garlic and sauté for 1 minute. Add the Miso Paste and sauté for another minute until fragrant. Reduce to a low heat and add the sliced pickled peppers, pak choi leaves, and fried mushrooms. Stir in the sesame-soy sauce and 60ml of water. Bring to a simmer and cook for 5-6 minutes until slightly reduced, stirring occasionally. Remove from the heat on completion.

  4. YOU’RE ALMOST THERE

    Add Âľ of the chopped coriander to the pot of cooked rice and stir through the Rice Wine Vinegar to taste.

  5. STIR FRY TIME!

    Dish up a mound of sticky Sushi Rice and cover in delicious mushroom stir fry. Pour over spoonfuls of sauce to your preference. Garnish with the remaining coriander and the chopped, Pickled Ginger. So simple, Chef… Tuck in!

Frequently Asked Questions

What is the preparation time for Stir-Fried Exotic Mushrooms?

The preparation time for Stir-Fried Exotic Mushrooms with a sticky miso sauce, pickled peppers & sushi rice is between 20 and 30 minutes.

What is the total time required to make Stir-Fried Exotic Mushrooms with a sticky miso sauce, pickled peppers & sushi rice?

The total time required to make Stir-Fried Exotic Mushrooms with a sticky miso sauce, pickled peppers & sushi rice is between 30 and 45 minutes.

How many servings does Stir-Fried Exotic Mushrooms provide?

4 servings

What are the main ingredients in Stir-Fried Exotic Mushrooms?

Fresh Coriander, Garlic Clove, Garlic Cloves, Miso Paste, Mixed Exotic Mushrooms, Pak Choi, Pickled Bell Peppers, Pickled Ginger, Rice Wine Vinegar, Sushi Rice, Sweet Sesame-Soy

What is the nutritional information of Stir-Fried Exotic Mushrooms?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Stir-Fried Exotic Mushrooms?

IN THE MEANTIME…: Get those mushies golden! Gently wipe the mushrooms clean with damp cloth or paper towel and roughly slice. Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the mushrooms for 5-6 minutes until golden, shifting as they colour. For best results, you may need to do this step in batches, adding more oil between batches if necessary. Remove from the pan on completion, season, and set aside. SUSHI RICE: Rinse the rice under cold water until the water runs clear. (This prevents the rice from becoming stodgy.) Place in a pot with 500ml of fresh water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10-15 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork. Replace the lid and set aside to keep warm. UMAMI FLAVOURS: Trim the base off the pak choi and rinse well. Slice the green leaves in half lengthways and set aside. Finely slice the stems. Return the pan to a medium heat with another drizzle of oil if necessary. When hot, fry the pak choi stems for 2-3 minutes until slightly softened, shifting regularly. Add the grated garlic and sauté for 1 minute. Add the miso paste and sauté for another minute until fragrant. Reduce to a low heat and add the sliced pickled peppers, pak choi leaves, and fried mushrooms. Stir in the sesame-soy sauce and 30ml of water. Bring to a simmer and cook for 4-5 minutes until slightly reduced, stirring occasionally. Remove from the heat on completion. YOU’RE ALMOST THERE: Add ¾ of the chopped coriander to the pot of cooked rice and stir through the rice wine vinegar to taste. STIR FRY TIME!: Dish up a mound of sticky sushi rice and cover in delicious mushroom stir fry. Pour over spoonfuls of sauce to your preference. Garnish with the remaining coriander and the chopped, pickled ginger. So simple, Chef… Tuck in!

What should be prepared from my kitchen to make Stir-Fried Exotic Mushrooms?

Fresh Coriander, Garlic Clove, Garlic Cloves, Miso Paste, Mixed Exotic Mushrooms, Pak Choi, Pickled Bell Peppers, Pickled Ginger, Rice Wine Vinegar, Sushi Rice, Sweet Sesame-Soy

How many calories does Stir-Fried Exotic Mushrooms have?

calories

How much fat content does Stir-Fried Exotic Mushrooms have?

grams

Woolies Products in this dish

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

Views: 845