Salt-and-Pepper Exotic Mushrooms
By OcadoLife
Published on 20 May 2025
Using 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.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.