Name: Cheap and Easy Garlic Mushroom Stir Fry Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3
Cuisine: Asian
Ingredients: 500g (about 1 lb) button or cremini mushrooms, cleaned and sliced; 4-5 large garlic cloves, thinly sliced or minced (don't hold back!); 2 tablespoons vegetable oil (or any neutral oil); 2-3 tablespoons soy sauce (adjust to taste); 1 teaspoon fresh ginger, grated or minced (optional but recommended); ½ teaspoon black pepper, freshly ground; 2-3 green onions (scallions), sliced for garnish; Optional: pinch of chili flakes, sesame seeds, or a splash of lemon juice at the end

This quick garlic mushroom stir fry features earthy mushrooms sautéed with loads of fresh garlic, a touch of soy sauce, and optional ginger for zing. Inexpensive, vegetarian (easily vegan), and packed with umami – it’s a wallet-friendly way to turn basic button mushrooms into a delicious, satisfying meal or side in under 20 minutes.

Why You’ll Love This Recipe:

You’ll adore this recipe because it’s incredibly simple – no fancy techniques or hard-to-find ingredients required. Mushrooms are one of the cheapest proteins out there, and they soak up garlic flavor like a dream, creating rich, meaty satisfaction without meat. It’s ready lightning-fast, making it ideal for hectic evenings when you want something homemade but effortless.

The result is a glossy, aromatic dish that’s versatile: serve it over rice for a filling main, pile it on toast for a fancy appetizer, or enjoy it as a low-carb side. Plus, it’s naturally vegetarian/vegan-adaptable, healthy-ish (loaded with antioxidants from mushrooms and garlic), and feels gourmet despite the rock-bottom cost – perfect for budget-conscious cooks who refuse to sacrifice taste!

Yield: 3 servings

Cheap and Easy Garlic Mushroom Stir Fry Recipe

Quick, garlicky mushroom stir fry – cheap, vegan-friendly, and bursting with savory flavor in minutes.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

500g (about 1 lb) button or cremini mushrooms, cleaned and sliced
4-5 large garlic cloves, thinly sliced or minced (don't hold back!)
2 tablespoons vegetable oil (or any neutral oil)
2-3 tablespoons soy sauce (adjust to taste)
1 teaspoon fresh ginger, grated or minced (optional but recommended)
½ teaspoon black pepper, freshly ground
2-3 green onions (scallions), sliced for garnish
Optional: pinch of chili flakes, sesame seeds, or a splash of lemon juice at the end

Instructions

Get everything ready first – this stir fry moves fast! Wipe mushrooms clean with a damp cloth (no need to wash unless super dirty), then slice them into even ¼-inch pieces. Mince or thinly slice your garlic, grate the ginger if using, and chop the green onions. Have soy sauce and pepper handy by the stove.
Heat up your pan – Grab a large wok or skillet and set it over medium-high heat. Add the 2 tablespoons of oil and let it shimmer – hot oil means crispy edges!
Sauté the garlic magic – Toss in the sliced garlic (and ginger if using). Stir constantly for 30-60 seconds until fragrant and lightly golden – don't let it burn, or it'll turn bitter!
Add those mushrooms – Dump in all the sliced mushrooms at once. Spread them out and let them sit undisturbed for 2-3 minutes to brown on one side – this builds incredible flavor!
Stir and sear – Give everything a good toss. Cook for another 4-6 minutes, stirring occasionally, until mushrooms shrink, turn golden, and release their juices. They'll look glossy and irresistible.
Season it up – Pour in the soy sauce and sprinkle black pepper (and chili flakes if you like heat). Toss well to coat every piece – the soy will sizzle and create a light, savory glaze.
Taste test time – Give it a quick taste. Need more salt? Add a dash more soy. Want brightness? Squeeze in a bit of lemon. Adjust to your liking!
Finish with freshness – Turn off the heat, toss in most of the chopped green onions, and give one final stir. The residual heat wilts them just right.
Plate it pretty – Transfer to a serving dish or straight onto plates over rice, noodles, or greens. Sprinkle remaining green onions and any sesame seeds on top for that wow factor.
Dig in hot – Serve immediately for the best texture and aroma – nothing beats piping-hot garlicky mushrooms!

Notes

This dish shines brightest when served fresh, as mushrooms can release more liquid over time. It's naturally gluten-free if using tamari. Super kid-friendly (mild yet flavorful) and pairs amazingly with steamed rice or quinoa for a complete meal.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 123Total Fat 10gSaturated Fat 1gUnsaturated Fat 9gSodium 10mgCarbohydrates 8gFiber 1gSugar 3gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use high heat for the stir fry to get those golden edges on the mushrooms without them turning soggy – that’s where the best flavor hides.
Don’t overcrowd the pan; cook in batches if needed so mushrooms sear instead of steam.
Slice mushrooms evenly (about ¼-inch thick) for uniform cooking.
Fresh garlic is key – avoid pre-minced jars for the brightest punch.
Add a splash of water or broth if it sticks, but keep it minimal to maintain texture.
Taste and adjust soy sauce at the end, as brands vary in saltiness.
For extra crisp, finish with a quick toss in sesame oil off heat.

Ingredients Notes:

Button or cremini mushrooms are the stars here – they’re affordable, widely available, and have a mild flavor that pairs perfectly with garlic. Fresh garlic cloves bring bold, aromatic depth (don’t skimp!). Soy sauce adds salty umami and helps create a light glaze.

Oil (vegetable or neutral) keeps things budget-friendly and handles high heat well. Optional ginger adds warmth and a subtle kick, while green onions provide fresh crunch and color. Black pepper enhances everything without extra cost. Everything is pantry or low-cost produce aisle – no expensive extras needed, keeping the whole dish under a few dollars per serving.

Variations and Substitutions:

Make it spicier by adding chili flakes, sliced fresh chilies, or a dash of sriracha during cooking. For a protein boost, toss in tofu cubes, scrambled eggs, or cheap chicken strips if not keeping it vegetarian.

Swap soy sauce for tamari (gluten-free) or coconut aminos (soy-free). Use olive oil instead of vegetable for a richer note, or butter for non-vegan luxury. Add veggies like bell peppers, broccoli, snap peas, or spinach to stretch it further and add color/nutrition. Ginger can be omitted or replaced with garlic powder in a pinch.

For an Asian twist, include a teaspoon of oyster sauce (vegetarian version available) or sesame seeds on top. Turn it Indian-style with cumin, turmeric, and coriander. Endless ways to customize with whatever’s in your fridge!

Storage Options:

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in a skillet over medium heat with a splash of water to revive moisture – avoid microwaving if possible, as it can make mushrooms rubbery. Freezing isn’t ideal (texture suffers), but if needed, freeze for up to 1 month and thaw overnight before reheating.