Name: Thai Black Trumpet Mushroom Stir-Fry
Prep time: 25 min
Total time: 25 min
Yield: 3 servings
Ingredients: 5 oz fresh black trumpet mushrooms, cleaned and torn into strips; 2 tbsp vegetable oil (or neutral oil); 2 cloves garlic, thinly sliced; 1 small shallot, thinly sliced; 1 small red chili, thinly sliced (seeded for less heat); 1 tbsp soy sauce; 1 tbsp fish sauce; 1 tbsp lime juice (plus extra wedges for serving); 1 tsp sugar; 1/4 cup fresh cilantro leaves; Steamed jasmine rice, to serve (about 2 cups cooked)

Thai Black Trumpet Mushroom Stir-Fry

ToastedApple5361

This Thai-inspired black trumpet mushroom stir-fry is a celebration of California’s lush wild mushrooms paired with classic Thai flavors. Black trumpets, with their deep, earthy aroma, soak up a tangy-salty sauce of soy, fish sauce, and lime. The dish is finished with fresh cilantro for brightness. Balancing salt, fat, acid, and heat ensures every bite is both vibrant and comforting—perfect for a cozy, cloudy evening. Serve this over steaming jasmine rice for a fast, elegant meal that highlights the rare treat of black trumpet mushrooms.

Ingredients

Instructions

Heat a large skillet or wok over medium-high heat. Add vegetable oil and swirl to coat the pan.
Add garlic, shallot, and chili. Stir-fry for 1-2 minutes until fragrant but not browned.
Increase heat to high. Add black trumpet mushrooms and a pinch of salt. Stir-fry for 4-5 minutes, allowing mushrooms to release moisture and take on a little color.
In a small bowl, mix soy sauce, fish sauce, lime juice, and sugar. Add this mixture to the pan, tossing mushrooms to coat. Cook another 2-3 minutes until mushrooms are glazed and flavorful.
Taste and adjust seasoning with additional lime juice or salt as needed to balance salt, fat, acid, and heat.
Turn off heat. Stir in fresh cilantro leaves just before serving.
Serve mushrooms hot over steamed jasmine rice, with extra lime wedges on the side.