For a savory vegetarian stir fry that’s ready in less than 30 minutes, look no further than this Baby Portobello Mushroom Stir Fry!
Will has been traveling for work this week, which means I’m cooking dinner for one. On nights when he’s out of town, I usually eat recipe testing leftovers (perks of being a food blogger) or rely on healthy freezer staples.
Sometimes I’ll throw a dessert into the mix, like the red velvet cupcakes I plan to make tonight in honor of Valentine’s Day later this week (hope you’re not reading this, Will…). Other times I’ll relax with a hot cup of tea while I catch up on reading or Netflix shows.
If you are also cooking for one, you probably agree that recipes for quick meals that make one or two servings and taste good for lunch the next day are not always easy to find. But now that Will travels a couple times a month, I’ve started to brainstorm more recipes that fit this mold. Hence why I created this Baby Portobello Mushroom Stir Fry!
Everyone needs a stir fry in their back pocket. Especially since stir fries are the most low maintenance meals in the history of cooking. Seriously, they’re SO easy and are a great way to get a balanced meal on the table in no time, especially when you didn’t plan anything for dinner.
With baby bella mushrooms, chopped kale, white beans, and a sauce that equal parts savory, sweet, and spicy, this mushroom stir fry is truly LOADED with flavor. I served it over farro, which soaked up the extra sauce really well, but brown rice would also taste delicious. AND the whole thing comes together in less than half an hour, so it’s ideal for busy nights.
How to Make Stir Fry
If you aren’t familiar with making stir fries, the first step is heating oil in a large skillet (or wok) over medium high heat before adding your veggies. Be sure to use an oil that can handle high heat, like sesame oil. You can really use any veggies in a stir fry, but some of the most common ones are broccoli, peppers, onions, bok choy, carrots, and of course, mushrooms!
Cook the veggies for a few minutes before adding the stir fry sauce. A basic stir fry sauce contains soy sauce, sugar (or honey like I have in this recipe), rice vinegar, and garlic. You can also add ginger, fresh herbs, and/or red pepper flakes.
Once the veggies have soaked up most of the sauce, turn off the heat, and serve the stir fry over brown rice or another grain. BOOM. Easy, peasy. You can also cook a protein (like beef or chicken) in the same skillet before cooking the veggies, or add a plant-based protein (like edamame or another bean) at the end to make a complete meal.
What are the best mushrooms for stir fry?
You can use any type of mushroom in a stir fry, but I love using baby portobello mushrooms aka “baby bellas” aka cremini mushrooms. These ‘shrooms are so easy to slice and they soak up flavors really well.
To prepare the mushrooms, wipe them with a damp paper towel to remove any dirt and trim their stems. Then cut them into thin slices. I added the mushrooms to my hot skillet before the chopped kale in this recipe so that they could soak up most of the sesame oil. I highly recommend doing that if you want super flavorful mushrooms.
If you like this quick and easy mushroom stir fry, you might also want to check out:
And remember to report back once you make the recipe. I’d love to hear how you like it!
Baby Portobello Mushroom Stir Fry
- 1 tablespoon toasted sesame oil
- 1 pound baby bella mushrooms - about 4 cups sliced
- 4 cups kale leaves - chopped
- 1 15.5 oz can white cannellini beans - drained and rinsed
- 3 tablespoon soy sauce
- 3 cloves garlic - crushed or minced
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- ⅛ teaspoon red pepper flakes - more or less to taste
- 2 cups farro or brown rice - cooked, for serving
- If you need to prepare your farro or brown rice for serving, start it before you make the rest of the dish so it's ready when you need it.
- Heat the sesame oil over medium high heat in a large skillet or wok. Add the sliced mushrooms and let them cook for approximately 5 minutes. Add the kale leaves and cook for another 5 minutes, until the veggies have shrunk and are tender.
- While the veggies are cooking, whisk together the soy sauce, garlic, honey, rice vinegar, and red pepper flakes in a small bowl. Add the white beans to the skillet and pour the sauce over the stir fry.
- Cook for 3 to 5 more minutes. Remove from heat and serve the stir fry over farro or brown rice. Be sure to drizzle any extra sauce from the skillet over your plate for extra yumminess. Enjoy!
Have a great week,