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Saturday, November 24, 2007

Mushroom Stir Fry


I know what you are thinking... you're thinking, "Katy, aren't those the same ingredients that you used as your dumpling filling last week?" Yes, guilty. These were so good that I wanted them on their own, without the hassle of laying out the wonton wrappers and sealing and steaming the dumplings.

Also, I am newly obsessed with sesame oil. It packs an enormous amount of flavor, and it makes your whole house/apartment smell like toasted sesame seeds. Which is a very, very good smell.

Mushroom Stir Fry


INGREDIENTS:
10 oz baby bella mushrooms
1 medium white onion
1 1/2 tbsp sesame oil
2 tbsp soy sauce

DIRECTIONS:
1. Cut mushrooms and onion into 1/4" slices.
1. In a medium saute pan, saute onion in sesame oil, until onion is translucent.
2. Add mushrooms and soy sauce to onion and saute an additional 5 minutes, until browned and softened. Serve.

Serves 2-3.

6 comments:

Holler said...

There is never a bad time to have mushrooms, in my opinion!

Katy said...

I completely agree!

kellypea said...

This recipe has a very nice combo of flavors. When we make this, it usually has madiera and a bit of cream or milk in it. Either way, I'm a gonner for mushrooms.

Katy said...

Milk! Crazy! I'll definitely have to try it. I sometimes have to add a little water if the mushrooms aren't sauteeing fast enough. Yum though!

Kristen said...

Another delicious meal. I made a pizza this weekend that I truly thought about skipping the crust and sauce and just eating the topping!

Katy said...

One of my grossest eating habits is picking off all the pizza toppings before I eat the crust! Good to know there's someone out there who understands the impulse. :-)