There’s something about the sweet sea breeze and the briny depth of oyster sauce that just clicks—especially when poured over tender mushrooms. This “Mushrooms in Oyster Sauce” recipe captures the essence of beachside street food in Southeast Asia, where umami reigns and simplicity stuns.
Pair it with a crunchy Carrot Apple Salad to bring a fresh, tangy contrast, and don’t forget a chilled Strawberry Daiquiri with Vodka—it’s a flavor escape worth planning your whole evening around. Inspired by wok-fired dishes from coastal Thailand, this version takes a streamlined approach using minimal ingredients, high heat, and chef-worthy finesse.
Here’s a little secret from my travels: a quick soy-oyster glaze brings out the earthy notes in mushrooms the same way teriyaki flatters grilled fish in Japan. Let this dish be your laid-back, beachy main or an elegant side—easy to prep, even easier to love!
Why You’ll Be Hooked!
- I first made this after a trip to Phuket where smoky beach stalls served mushrooms like seafood—earthy, briny, and addictive.
- It’s now my go-to when I want something quick, savory, and satisfying without feeling heavy.
- I’ve swapped in shiitakes, buttons, and even king oysters—each one changes the vibe but keeps the magic.
- It actually helped me cut back on meat during summer, without losing that satisfying umami punch.
- And honestly? It just tastes so good—like beach vacation comfort in every bite.
Mushrooms In Oyster Sauce Recipe
Equipment
- Wooden spoon or spatula
- Ladle
- Wok or large skillet
- Measuring cup
- Cutting boardSharp knife
- Small bowl for cornstarch mixture
- Measuring spoons
Ingredients
- ½ tsp ginger, minced
- 2 cups shiitake/oyster/black/portobello mushrooms
- 1 tbsp soy sauce
- 1 tsp cornstarch mixed with 2 tablespoons cold water
- ¼ cup chicken broth/water from soaking the mushrooms
- 1 tsp brown sugar
- 1 tbsp garlic, minced
- Salt and pepper to taste
Instructions
- If needed, soak the mushrooms in warm water for 15 minutes and reserve the liquid.
- If the mushrooms are large, cut them into quarters.
- Heat oil in a wok over medium-high heat and sauté garlic and ginger until fragrant.
- Add mushrooms and stir-fry for about a minute before adding oyster sauce, dark soy sauce, sugar, and chicken broth, stirring well to coat.
- Once the sauce begins to bubble, pour in the cornstarch mixture and continue stirring until the sauce thickens.
- Remove from heat, drizzle with sesame oil, and serve immediately.
Notes
- For a deeper flavor, substitute chicken broth with reserved mushroom soaking liquid.
- To add a hint of spice, include a dash of white pepper or chili flakes.
- If using fresh mushrooms, avoid washing them under running water to prevent sogginess—wipe them clean with a damp cloth.
- Adjust the sauce consistency by adding more broth if needed, keeping it silky rather than overly thick.
| Nutrition | Value |
| Calories | 104kcal |
| Carbohydrates | 18g |
| Fibre | 2.6g |
| Fat | 2.9g |
| Protein | 2.9g |
| Cholesterol | 0.6g |
Variations To Help You Customize This Dish!
- Vegetarian/Vegan-Friendly: Use vegetarian oyster sauce (made from mushrooms) and replace chicken broth with vegetable broth or reserved mushroom soaking liquid.
- Spicy Kick: Add chopped red chilies, a dash of chili oil, or a sprinkle of crushed red pepper flakes for some heat.
- Protein Boost: Toss in tofu cubes, sliced chicken, or shrimp for a more filling dish. Cook the protein first, set it aside, then add it back in with the sauce.
- Crunchy Texture: Stir in water chestnuts, baby corn, or bell peppers for a crisp contrast to the soft mushrooms.
- More Umami: A splash of fish sauce or a sprinkle of dried shiitake powder deepens the savory flavors.
