Name: Thai Black Trumpet Mushroom Stir-Fry
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 4 oz black trumpet mushrooms, cleaned and torn into bite-size pieces; 1 tbsp vegetable oil; 2 cloves garlic, thinly sliced; 1 small shallot, thinly sliced; 1 red chili, thinly sliced (remove seeds for less heat); 1 bell pepper, sliced; 1 tbsp soy sauce; 1 tsp fish sauce; 1 tsp brown sugar; 1/2 lime, juiced; 1/4 cup fresh cilantro leaves; Cooked jasmine rice, for serving

Thai Black Trumpet Mushroom Stir-Fry

ToastedApple5361

This Thai-inspired stir-fry celebrates the rich, earthy flavor of black trumpet mushrooms by pairing them with classic southeast Asian aromatics and a vibrant, umami-packed sauce. Building on a foundation of flavor synergy, the dish layers the earthy mushrooms with bright lime, spicy chili, and the subtle sweetness of brown sugar, all balanced by savory fish sauce and soy. The result is a simple yet complex meal, perfect for a cool California evening, and a beautiful way to highlight unique seasonal mushrooms in a dish that's both comforting and fresh.

Ingredients

Instructions

Heat vegetable oil in a large skillet or wok over medium-high heat.
Add garlic and shallot, stir-frying until fragrant and just golden, about 1 minute.
Add the red chili and bell pepper, cooking for another 2 minutes until slightly softened.
Add the black trumpet mushrooms, stir-frying until they are tender and slightly crisp at the edges, about 3-4 minutes.
Stir in soy sauce, fish sauce, and brown sugar; toss everything to coat well and cook for 1 more minute.
Squeeze in lime juice and toss in half the cilantro, then remove from heat.
Serve the mushroom stir-fry over jasmine rice, garnished with remaining cilantro.