Shimeji Mushroom Stir Fry is ideal for those harried weeknights when you don’t have much time to cook but still want to eat something healthy and flavourful. These mushrooms have the best texture when seared in the pan with a lil butter and seasoned with savoury soy sauce. And you don’t even need a wok or high heat for this stir fry recipe!

Shimeji mushrooms stir fried with butter and soy sauce.

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Why You’ll Love These Stir Fried Shimeji Mushrooms

If you’re intimidated by high-heat stir frying, don’t worry, because this recipe uses medium heat only. And unlike my Tofu Skin Stir Fry and Lily Bulb Stir Fry recipes, you don’t even need a wok for this one. As you can see in the photos below, I used a nonstick skillet.
It’s really damn difficult to overcook mushrooms. So there’s no need to monitor the pan closely or worry about stuff burning. It’s a quick and relaxing recipe to cook!
The sauce is similar to my Black Pepper Tofu recipe (will be up soon!) so if you’ve ever had black pepper tofu, you’ll love the flavours of this mushroom stir fry.

What You’ll Need

Ingredients for shimeji mushroom stir fry laid out on the table.

A few important notes on some of the ingredients used in this Shimeji Mushroom Stir Fry recipe:

Shimeji Mushrooms: These mushrooms are also known as beech mushrooms. Their scientific name is Hypsizygus tessulatus. Shimeji is the Japanese name for them. These mushrooms are native to East Asia, so most recipes that use shimeji mushroom (including this one) have Asian flavours. I’m using brown shimeji mushrooms (buna-shimeji), but you can also use white shimeji (bunapi-shimeji).

Scallions & Garlic: These provide the oh-so-crucial aromatic flavours that complemenet the mushrooms. If you’re out of garlic, you can substitute with garlic powder, but I don’t recommend omitting the green onions. They’re important!

Soy Sauce: You can use any soy sauce for this, but if you have several to choose from, I recommend a sweet soy sauce like kecap manis or seafood soy sauce. (No, it doesn’t contain any seafood; it’s just a sweeter soy sauce that is traditionally used for fish dishes).

For a full list of ingredients and quantities, refer to the recipe card at the bottom of this post.

Flavour Variations

Sesame Oil: Use sesame oil instead of butter for a nuttier flavour. You can even sprinkle some sesame seeds over the cooked mushrooms at the end.
Spicy: Add a teaspoon of chili flakes (or a diced Thai chili) to give this mushroom stir fry some kick.
Hoisin: Sub hoisin sauce for the soy sauce for a slightly sweeter dish.
Furikake: Try sprinkling some Homemade Furikake Seasoning over the cooked shimeji mushrooms at the end of cooking for extra crunchy umami.

Step-by-Step Process

The scallions and garlic are sauteed until aromatic, then the mushrooms are added.

Step 1: Melt vegan butter in a skillet or wok on medium heat. Add the white parts of the scallions and the garlic to the pan.

Step 2: Once the scallions are soft and aromatic, add the shimeji mushrooms. Stir fry until the mushrooms begin to brown.

The shimeji mushrooms are seasoned with black pepper and soy sauce.

Step 3: Add the soy sauce and black pepper.

Step 4: Stir fry until the mushrooms have absorbed the soy sauce.

The mushrooms are pan fried until golden brown, then topped with scallions.

Step 5: Give everything one last good stir and turn off the heat.

Step 6: Garnish with the scallion greens and serve.

Meal Prep & Storage Tips

Fridge: Stir fried shimeji mushrooms can be refrigerated for up to five days. These mushrooms are fantastic for meal prep. Pair with Stovetop White Rice for a flavourful and filling lunch that won’t stink up the office microwave.

Freezer: Store shimeji stir fry leftovers in an airtight container for up to three months.

What to Serve with Shimeji Mushroom Stir Fry

The intense flavours of shimeji stir fry pair great with mild and creamy Hiyayakko (Japanese Cold Tofu).
Shimeji mushroom stir fry goes great over plain white rice, but it’s also delicious over my Korean Sticky Rice.
One of my favourite ways to eat this stir fry is to mix it with Fried Soft Tofu over a bowl of noodles.
Another thing I love to do is to stir some of the mushrooms into a mild soup, like No-Fish Ball Noodle Soup or Korean Soybean Sprout Soup. The mushrooms boost the flavour and texture of the soup!

More Stir Fry Recipes

Recipe Card

Did you make this recipe? Please consider leaving a rating below to let me know how you liked it. You can also take a picture and tag me on Instagram @earthtoveg, I will shout you out in my Stories!