Thai Mushrooms

Name: Thai Mushrooms
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tbsp neutral oil (vegetable or peanut work well); 3 clove garlic cloves, minced; 2 prik chi fa (Thai long peppers), sliced; 10.5 oz fresh mushrooms (button, cremini, or mixed), sliced thick; 2 tbsp oyster sauce; 1 tbsp light soy sauce; 1 tsp white sugar; 0.25 tsp white pepper, finely ground; green onions, chopped

Garlic-Kissed Thai Mushrooms with Fire and Funk

Fresh mushrooms get their moment to shine when tossed with golden garlic, bright chilies, and that perfect balance of salty-sweet Thai flavors. The mushrooms stay pleasantly firm while absorbing all that savory goodness. It's the kind of side dish that might just steal the show from whatever else is on the table.

ThaiAsianDinnerSide DishVegetarianQuick MealsStir Fry

Prep10 min

Cook10 min

Total20 min

Servings4

Difficultyeasy

Ingredients

2 tbspneutral oil (vegetable or peanut work well)
3 clovegarlic cloves, minced
2 prik chi fa (Thai long peppers), sliced
10½ ozfresh mushrooms (button, cremini, or mixed), sliced thick
2 tbspoyster sauce
1 tbsplight soy sauce
1 tspwhite sugar
¼ tspwhite pepper, finely ground
green onions, chopped

Instructions

Pour the oil into your wok or largest skillet and set over medium heat. Once the oil is hot but not smoking, add the minced garlic. Let it sizzle and dance around for about 30 seconds until it turns golden and releases that irresistible aroma — don't let it go brown or it'll turn bitter.
Toss in the mushrooms and sliced chilies together. Keep everything moving with your spatula for 3-4 minutes. The mushrooms will release some moisture at first, then start to caramelize slightly around the edges. You want them tender but still with some bite — not mushy.
Pour in the soy sauce, oyster sauce, sugar, and white pepper all at once. Toss everything together vigorously so each mushroom gets coated in the glossy sauce mixture. The sugar will help everything caramelize and balance the salty funk of the sauces.
Kill the heat immediately and scatter the green onions over everything. Give it one final toss so the onions wilt slightly from the residual heat but stay bright green and crisp. Serve right away while the mushrooms are still sizzling.