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  • Recipes

  • Salt-and-Pepper Exotic Mushrooms

Salt-and-Pepper Exotic Mushrooms

Salt-and-Pepper Exotic Mushrooms

By OcadoLifePublished on 20 May 2025Using a mix of exotic mushrooms – like skiitake and oyster – brings loads of amazing texture and flavour to this easy vegan dish. Cooked up by Taiwan-born, London-based recipe writer and supperclub host Tiffany Chang, Salt-and-Pepper Exotic Mushrooms are quick to prep and take only 5 mins to cook – serve with rice for an umami-packed weeknight meal. For more from Tiffany, search for her ‘Kimchi and Pork Tenderloin Salad’ online.
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Time and servings

12 minsTotal time
4Servings
7 minsPrep time
5 minsCooking time

Ingredients

  • 2 (200g) packs mixed exotic mushrooms, large ones roughly chopped
  • ¼ tsp white pepper
  • ¼ tsp black pepper
  • ¼ tsp caster sugar
  • ¼ tsp MSG
  • ½ tsp salt
  • 30ml rapeseed oil
  • ½ red pepper, diced
  • 2 garlic cloves, crushed or grated
  • ¼ onion, finely diced
  • ½ red chilli, sliced
  • 1 salad onion, whites and greens separated and sliced
  • 1 dash light soy sauce
  • 2 (250g) packs microwave jasmine rice

Method

  • Step 1

    Blanch the mushrooms in boiling water for 1 min, then drain well and set aside. In a small bowl, combine the white pepper, black pepper, caster sugar, MSG and salt.

  • Step 2

    Heat the oil in a wok over a high heat. Add the red pepper, garlic, diced onion, chilli and salad onion whites; stir-fry for 30 secs, then add the mushrooms, soy sauce and the seasoning mix; cook for 1 min.

  • Step 3

    Serve with the rice, cooked as per pack instructions, garnished with the salad onion greens.