Marvellous Mushrooms with Simon Rimmer
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Top TV chef Simon Rimmer is on hand to explain how to get the most out of our favourite fungi in this beautifully cooked stir fry.


Preparation Time: 10-15 minutes

Cooking Time: 8 minutes

Serves: 4


90g chestnut mushrooms cut into quarters

210g closed cup white mushrooms

½ a savoy cabbage shredded

2 red peppers finely sliced

1 shallot finely sliced

1 thumb sized piece of ginger cut into matchsticks

400g whole-wheat noodles

2 tsp. sesame oil

2 tsp. groundnut oil

2 tbsp. vegan oyster sauce

2 tsp. brown sugar

¼ cup Chinese cooking wine or dry sherry

¼ cup light soy sauce



  1. Cook the noodles according to pack, slightly reducing the cooking time by 1 min as the noodles will continue cooking when stir fried. Drain noodles and put to one side.
  2. Using a wok, heat the oils until nearly reaching smoking point and add in the ginger and shallot. Stir-fry for 1 minute before adding in the mushrooms and peppers continue cooking for a further 2 minutes.
  3. Add the soy sauce, oyster sauce, cooking wine and brown sugar to the wok and cook for further 2-3 minutes or until the sauce has reduced by half.
  4. Add in the noodles and cabbage and stir-fry for a further 1-minute. Spoon into bowls and serve.
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