A hearty vegan mushroom stir fry made with a medley of various mushrooms including, portabella, shiitake and baby beech. Gluten Free too. A perfect side dish.
Course:
Side Dish
Cuisine:
American, Asian, gluten free, Healthy, Vegan
Servings: 3
Calories: 169 kcal
Author: Vicky Berman
-
3
portabella mushroom caps
halved and sliced
-
6
ounces
shiitake mushrooms
stems removed and sliced
-
7.5
ounces
baby beech mushrooms
-
2-3
tablespoon
extra virgin olive oil
-
5
cloves
garlic
minced
-
1
tablespoon
minced ginger
-
1
teaspoon
sesame oil
-
2
teaspoons
gluten free tamari
-
1
dried Thai birds eye chili pepper
crushed
-
for garnish: sesame seeds and chopped cilantro
-
Heat 1 tablespoon oil over medium heat and add portabella mushrooms. Cook for a few minutes, stirring occassionaly and remove from pan.
-
Add another tablespoon of oil and shiitake mushrooms. Cook for a few minutes and remove from pan.
-
Add a bit more oil if needed and add baby beech mushrooms. Cook for a few minutes and remove from pan.
-
To the pan add garlic, ginger and birds eye chili pepper. Cook until fragrant.
-
Add mushrooms back to the pan and mix everything together. Add sesame oil and tamari.
-
Serve sprinkled with sesame seeds and fresh cilantro
Nutrition Facts
Vegan Mushroom Stir Fry {Gluten-Free}
Amount Per Serving
Calories 169
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 245mg11%
Potassium 713mg20%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 5g6%
Protein 5g10%
Vitamin C 1.6mg2%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.