Stir-Fried Mushrooms with Lemongrass and Chilies Recipe

Name: Stir-Fried Mushrooms with Lemongrass and Chilies Recipe
Total time: 20 min
Yield: 6
Ingredients: 2 tablespoons coconut, vegetable, or canola oil; 1 pound white button mushrooms, cleaned and quartered; 1/2 teaspoon kosher salt; 2 medium garlic cloves, minced (about 2 teaspoons); 1 tablespoon finely chopped lemongrass, tender white bottom section only (about 1 stalk); 1 Thai bird chile pepper, thinly sliced (about 1 teaspoon); 1 tablespoon juice from 1 lime; 1 tablespoon fish sauce; Freshly ground black pepper; 2 tablespoons chopped fresh cilantro leaves

When I first set out to create a Bar Bites recipe using the mushrooms I already had in hand, I had all the intentions of making a quick Spanish-style tapas dish of mushrooms sauteed in garlic and olive oil. Trouble was, I was plumb out of good extra virgin olive oil—a key ingredient when making such a simple dish.

So before running off to the store, I rummaged through my pantry and came across a jar of coconut oil. Inspiration struck, and from there, things took a left turn (or, more accurately, a turn towards Southeast Asia). I nixed my original plans altogether and decided to stir-fry my mushrooms in the coconut oil, along with some garlic, lemongrass, and thinly sliced Thai chilies. I then finished everything off with some fish sauce, lime juice and cilantro.

Although miles away from being Spanish tapas, the last-minute tweaks to my dish resulted in savory and spicy mushrooms brightened with the flavors of lemongrass and lime juice—a quick perfect snack to go with a cold beer.

Active: 20 mins

Total: 20 mins

Serves: 4 to 6 servings

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2 tablespoons coconut, vegetable, or canola oil
1 pound white button mushrooms, cleaned and quartered
1/2 teaspoon kosher salt
2 medium garlic cloves, minced (about 2 teaspoons)
1 tablespoon finely chopped lemongrass, tender white bottom section only (about 1 stalk)
1 Thai bird chile pepper, thinly sliced (about 1 teaspoon)
1 tablespoon juice from 1 lime
1 tablespoon fish sauce
Freshly ground black pepper
2 tablespoons chopped fresh cilantro leaves

Heat the oil in a large wok over high heat until shimmering. Add the mushrooms and the salt and stir-fry until the mushrooms become tender and begin to release some liquid, 3 to 4 minutes.
Stir the garlic, lemongrass, and chilies into the pan and cook until the garlic just begins to brown, about 1 minute. Add the lime juice and fish sauce, and season with the black pepper, continuing to toss and stir-fry the contents in the wok.
Remove the wok from the heat, then add the cilantro and toss to combine. Season to taste with more salt if desired. Transfer the mushrooms to a serving dish and serve with cocktail forks or toothpicks.

Special equipment

large wok

Nutrition Facts (per serving)
71	Calories
5g	Fat
6g	Carbs
2g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	71
% Daily Value*
Total Fat 5g	6%
Saturated Fat 0g	2%
Cholesterol 0mg	0%
Sodium 343mg	15%
Total Carbohydrate 6g	2%
Dietary Fiber 2g	7%
Total Sugars 2g
Protein 2g
Vitamin C 5mg	25%
Calcium 13mg	1%
Iron 2mg	9%
Potassium 320mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.