Wild Mushroom Stir Fry

Like most stir fried dishes, this was quick and delicious! We started out with some store-bought items: shrimp, carrots, brussel sprouts, celery, green onions, shiitake mushrooms, and white rice. What really made this dish explode were the special flavors of the wild-caught mushrooms!

Below you will see pictures of the Wild Foraged Late Fall Oyster Mushrooms and Wild Foraged Hen-of-the-Woods (Maitake).

The Mushroom Marinade:

1/2 cup Tamari

1/4 cup Mirin 

1/2 cup Rice Wine Vinegar

1/4 cup Sesame Oil

1/4 cup Olive Oil

1/4 cup white wine

2 Tbsp Honey

1 Tbsp Black Truffle Oil

1 Tbsp Oyster Sauce

Orange Zest

Pepper to taste

Fresh Ginger

Fresh Garlic

Slice mushrooms into bite size pieces

Marinade for at least 1 hour

Heat cast iron skillet until oil is smoking 

   Cook mushrooms at medium high heat, turning minimally with tongs, until a rich brown color develops on the mushrooms

Saute vegetables separately