Create a vibrant and nutritious meal with this wild mushroom and pepper stir fry recipe. The combination of mushrooms, crisp bell peppers, and savory spices makes this dish a quick, flavorful option for any night of the week.
Table of Contents
I’ve gone for a combo of green-cracking Russula (Russula virescens) and Charcoal Burner (Russula cyanoxantha) mushrooms for this wild mushroom and pepper stir fry. These varieties bring a rich, flavour and a satisfying texture to the dish.
You can easily substitute with any other edible Russula species or experiment with Tawny Milkcap for a slightly different taste profile.
If you’re looking for more readily available options, you can use commercially available Cremini or White Button mushrooms, oyster mushrooms or shiitake, which also work well, offering a flavour that complements the vibrant peppers in the stir fry.
Wild Mushroom and Pepper Stir Fry Recipe
Wild Mushroom and Pepper Stir Fry Recipe
Difficulty: Easy2
servings5
minutes20
minutes25
minutesCreate a vibrant and nutritious meal with this wild mushroom and pepper stir fry recipe. The combination of mushrooms, crisp bell peppers, and savory spices makes this dish a quick, flavorful option for any night of the week.
Ingredients
2-3 wild mushrooms (such as green-cracking russula, shiitake, cremini or oyster mushrooms)
2 bell peppers (choose a mix of colors like red and yellow for visual appeal)
1 small onion (finely diced)
2 garlic cloves (finely diced)
1 tablespoon of soy sauce (added at the end of cooking)
Olive oil (for sautéing)
Salt (to taste)
3.4 oz (1 deciliter) water (for deglazing, use sparingly)
1 scallion (chopped, for garnish)
Aromatic oil (such as chili-infused avocado oil for a spicy kick)
Directions
- Start by cleaning the wild mushrooms thoroughly. Slice them into thin strips.
Prepare the bell peppers by removing the seeds and slicing them into thin strips. - Dice the onion finely and garlic cloves.
- Heat a large skillet over medium-high heat and add a drizzle of olive oil.
- Once the oil is hot, add the diced onions and sauté for 2-3 minutes until they become translucent. Add the garlic and cook for another minute until fragrant.
- Add the sliced wild mushrooms and sliced bell peppers to the skillet, stirring often to ensure even cooking. Stir-fry for another 8-10 minutes until the peppers are tender but still crisp.
- From time to time, just pour in a little bit of water to deglaze the pan. You can use a spatula to scrape up any browned bits from the bottom, which will really enhance the dish’s flavour.
- At the end of cooking, add the tablespoon of soy sauce, stirring to combine all the ingredients. Taste and adjust the salt as necessary. Allow the stir fry to cook for an additional 1 minute, letting the flavors meld.
- Transfer the stir fry to a serving dish, garnish with chopped scallions, and drizzle with aromatic chili-infused avocado oil. Serve hot and enjoy!
Notes
- Pair this stir fry with steamed jasmine rice or quinoa for a complete and balanced meal. The combination of grains and wild mushrooms makes for a hearty and satisfying dish.
Here are a few ideas for serving this mushroom pepper stir fry:
- This fresh Cilantro Chimichurri Sauce, from Organized Island, is a great way to liven up your mushroom and pepper stir fry. With its zesty, herby notes, it adds a burst of flavour, enhances the taste and makes the dish feel fresh and zesty, giving your stir fry a lively and refreshing finish!
- If you’re serving with grains, serve the stir fry over steamed jasmine rice, brown rice, or quinoa for a complete meal.
- Pair it with grilled chicken, beef, or tofu.
- Use the stir fry as a filling for whole wheat wraps or tortillas, adding fresh greens and a dollop of yoghurt or hummus.
- Add some toasted sesame seeds, almonds, or cashews for extra texture and flavour.
Nutrition table for mushroom pepper stir fry recipe.
| Nutrient | Per Serving |
|---|---|
| Calories | 150 |
| Protein | 4g |
| Fat | 9g |
| Saturated Fat | 1g |
| Carbohydrates | 15g |
| Fiber | 4g |
| Sugar | 8g |
| Sodium | 500mg |
| Cholesterol | 0mg |
Notes:
- Calories: This includes the olive oil, which contributes to the overall calorie count.
- Protein: Mainly from the mushrooms.
- Fat: Comes from the olive oil and a small amount from the mushrooms.
- Carbohydrates: Mostly from the bell peppers and onions.
- Sodium: From the soy sauce, so adjust based on your preference or use a lower-sodium option if needed.
What types of wild mushrooms work best in this stir fry?
You can use any kind of wild mushroom you like, such as green-cracking russula, shiitake, oyster mushrooms, tawny milkcap, porcini or even chanterelles. Each type will give the dish a different flavour and texture.
Can I use another vegetable instead of the peppers?
Nope, bell peppers add a sweet and tangy flavour that goes really well with the earthy mushrooms.
How long can I store leftovers for?
You can keep any leftovers in an airtight container in the fridge for up to two days. Just reheat the stir fry gently in a skillet before serving to keep its texture.
How can I adjust the spice level if I want to?
If you want to make it spicier, just add more chilli-infused oil or fresh chillies during cooking. If you want to make it milder, just use regular avocado oil and serve chilli flakes on the side.
What kind of garnish goes well with this dish?
Scallions are a great choice for a garnish, but you can also use fresh coriander, parsley, or chives. A sprinkle of toasted sesame seeds or chopped nuts is a great way to add a nice crunch.
Turbo Tasty’s Collection of Wild Mushroom Recipes
Among the many wild mushroom recipes on my blog, canned wild mushrooms (pickled chanterelle recipe), chanterelle & sparassis crispa soup, sparassis crispa recipes stand out from the crowd. If you are interested, please check them out.
