Chinese Takeout Mushrooms are tender whole mushrooms coated in a glossy, umami-rich garlic sauce made with soy sauce, oyster sauce, and sesame oil. This restaurant-quality side dish comes together in under 15 minutes and pairs perfectly with rice or as a vegetable component to any Asian meal.
Wash the whole white mushrooms thoroughly at the sink until clean.
Heat 1 tablespoon of avocado oil in a large pan over low heat.
Add 4 garlic cloves to the pan and cook for about 15 seconds until fragrant.
Add the cleaned mushrooms to the pan while keeping heat on low.
Add the sauce ingredients: 1/2 cup water, 1/2 teaspoon chicken bouillon, 1/4 teaspoon white pepper, 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 1 teaspoon sugar.
Add 1/2 teaspoon crushed red pepper flakes if you want some heat.
Turn up the heat and cook the mushrooms until done, letting them shrink and release their water.
Mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry.
Pour the cornstarch slurry into the mushrooms to thicken the sauce.
Turn off heat and add a handful of chopped green onions, mixing well.
Serve hot with rice, noodles, or as a side dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat in a skillet, adding a splash of broth if the sauce has thickened.
Yes. Cremini mushrooms work well and add earthier flavor. Shiitake will be more robust. Adjust cooking time slightly if using larger varieties.
Regular soy sauce works; you'll lose some color depth but the flavor remains strong. Add a pinch of molasses or cornstarch slurry for color if desired.
Store covered in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave. The sauce may thicken as it cools; thin with a splash of broth when reheating.
The recipe as written is vegetarian. To make it vegan, substitute chicken bouillon with vegetable bouillon and verify your soy, oyster, and sesame oils are certified vegan.
Cook until mushrooms have released their liquid and begun to reabsorb it, about 8–10 minutes. They should be tender but still hold their shape, and the sauce should coat them glossily.
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