Traditional Szechuan Stir-Fried Mushrooms

Holy Shiitakes, you just have to try these mushrooms! We love organic, locally grown gourmet mushrooms from our friends at Mycopia, and this week, share the mushroom love with epic deals on our favorite Mycopia mushrooms! With some you may recognize and some you may not, this incredible range of gourmet mushrooms are all completely delectable and super nutritious, and all of Mycopia’s mushrooms are grown locally at their facility in Sebastopol. With plenty of varieties to choose from, you’ll be sure to find your mushroom match! Simple as can be and surprisingly low on spice for Szechuan cuisine, these mushrooms are sure to be a hit. You can really make this dish with any kind of gourmet mushroom, but we  really think Trumpet Royale’s and Alba Clam-Shells are the hot ticket here – it’s the perfect dish to highlight the delicate flavor of the mushrooms without overwhelming them!

*Sale prices valid through 3/2/2021.

  • Serves: 6-8 servings
  • Prep Time: 10 minutes
  • Cook Time: 10-15 minutes

Ingredients

  • 1 lb. Mycopia Organic Gourmet Trumpet Royal Mushrooms, trimmed & sliced
  • 1/2 lb. Mycopia Organic Alba Mushrooms, trimmed & separated
  • 2 Green Onions
  • 3 Garlic Cloves, thinly sliced
  • 3 tbsp. Lard OR Rendered Chicken Fat
  • 1 c. Low-Sodium Chicken Stock
  • 1 tsp. Corn Starch or Potato Starch
  • Salt & White Pepper, to taste

Instructions

  1. Slice off white ends of green onions and reserve, then finely chop remaining green parts; place the whites under the flat of a knife blade, and smack firmly to separate layers. Heat lard or rendered chicken fat in a wok or cast iron skillet on medium heat, then fry white ends of onions until fragrant. Add garlic and continue frying until garlic is fragrant but not browned, then remove and discard onion pieces.

  2. Add mushrooms and stock to oil, raising heat to medium high. Season lightly with salt and white pepper, and allow mushrooms to release juices into stock. When mushrooms are tender and saucy, combine corn starch with an equal amount of cold water, then stir into mushrooms. When the sauce is thickened and glossy, season to taste with additional salt and pepper if desired and finish with green onions. Serve immediately as a hearty side dish.

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