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+ servings
5 from 1 vote
mushroom stir fry
Vegan Mushroom Stir Fry {Gluten-Free}
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
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
Ingredients
  • 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
Instructions
  1. Heat 1 tablespoon oil over medium heat and add portabella mushrooms. Cook for a few minutes, stirring occassionaly and remove from pan.
  2. Add another tablespoon of oil and shiitake mushrooms. Cook for a few minutes and remove from pan.
  3. Add a bit more oil if needed and add baby beech mushrooms. Cook for a few minutes and remove from pan.
  4. To the pan add garlic, ginger and birds eye chili pepper. Cook until fragrant.
  5. Add mushrooms back to the pan and mix everything together. Add sesame oil and tamari.
  6. 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.