Yummy And Healthy Sunday Recipe : Mushroom, Spring Onion and Baby Broccoli Stir-Fry

December 17 2017

This mushroom stir-fry is a delicious and healthy combination of fresh thyme, shallots, baby broccoli, and mushrooms. This vegetarian dish makes a tasty addition to any dinner!


0:20 Prep | 0:35 Cook | 8 Servings | Capable cooks



  • 1/4 cup olive oil
  • 1 tbsp fresh thyme, finely chopped
  • 2 shallots, finely chopped
  • 1/2 cup oyster sauce
  • 1/2 cup rice wine vinegar
  • 500g (about 12) portabella mushrooms, gills removed with a spoon
  • 200g baby broccoli, ends trimmed
  • 1 tbsp olive oil
  • 4 spring onions, cut into 4cm pieces
  • 1 tbsp finely chopped ginger
  • 2 cloves garlic, finely chopped
  • 2 tsp sesame seeds



Step 1

Preheat oven to 200C (180C fan forced).

Step 2

Mix together olive oil, fresh thyme, shallots, oyster sauce and rice wine vinegar in a large bowl. Add the mushrooms and coat well with the marinade.

Step 3

Place mushrooms stem-side down on a lined baking tray. Roast for 30 mins or until tender. Set aside to cool. Cut into 1cm slices.

Step 4

Refresh in iced water. Drain.

Step 5

Place a large frying pan or wok over high heat and add the oil. When the oil is very hot, add baby broccoli and cook for 2 mins or until bright green and beginning to char in spots. Add the mushrooms and toss to incorporate. Add spring onions, ginger and garlic and cook for 3-4 mins or until beans are tender. Add half the sesame seeds and season with salt and pepper.

Step 6

Serve on a large platter and garnish with remaining sesame seeds.

Recipe by Curtis Stone for Coles / Taste.com.au