Mushroom & Tomato Stir-Fry with Sweet Onion
Mushrooms, sweet onion, and tomatoes make a lively little skillet supper. The mushrooms bring browned savory depth, the onion softens into golden ribbons, and the tomatoes stay juicy enough to brighten every bite. A thin tamari glaze brings them together over warm brown rice.
This mushroom and tomato stir-fry moves quickly once the vegetables are sliced and the sauce is mixed. It is a good place to use a wide skillet and a little patience with browning. The ingredients are simple; the order in which they meet the pan gives the dish its character.
Brown the mushrooms before building the sauce
Cremini mushrooms contain plenty of water. In a crowded skillet, that moisture collects faster than it can evaporate, and the mushrooms simmer instead of developing browned surfaces. Cook them in batches when needed and let them sit against the pan briefly between turns.
Slices around a quarter inch thick give a pleasing bite without requiring a long cooking time. Very thin slices shrink quickly; very thick ones need more time. Wipe away visible soil or rinse briefly and dry well before slicing. Starting with a dry surface helps the browning happen sooner.
Sweet onion follows with its own softness and gentle sweetness. Its exact variety is less important than slicing it reasonably evenly. Halved grape tomatoes go in later so they can warm and soften while retaining some shape. Adding them at the beginning would release their juice before the mushrooms have a chance to brown.
A glaze that leaves room for the vegetables
Mix the tamari, maple syrup, rice vinegar, sesame oil, ginger, cornstarch, water, and pepper before starting the fast part of the cooking. The starch settles as the bowl stands, so stir it again just before pouring. A small amount is enough to give the sauce a light gloss; this dish does not need a thick coating.
Tamari supplies savory saltiness, maple syrup rounds it out, and rice vinegar keeps the finish lively. Toasted sesame oil is used for its fragrance. Check the tamari label for gluten-free preparation, and use the reduced-sodium variety specified so the modest amount of sauce stays balanced.
Once the sauce meets the hot pan, let it bubble briefly while turning the vegetables through it. The starch thickens as it heats, helping the seasoning cling rather than run straight to the bottom of the bowl. If the pan looks dry, the small adjustment described in the Notes is more useful than adding another generous pour of tamari.
Have the rice ready first
The timing assumes your brown rice is already cooked. Start it ahead, or use safely stored cooked rice and reheat it thoroughly before serving. Trying to cook a fresh pot of brown rice after beginning the vegetables makes the finished stir-fry wait longer than it should.
Spoon a modest bed of rice into each bowl and place the vegetables on top so the tomatoes and mushroom slices remain visible. There is enough color and texture without an extra garnish. For a more substantial meal, serve tofu or edamame alongside; mushrooms provide satisfying savory flavor but do not supply the same amount of protein as a serving of legumes or tofu.
Enjoy the stir-fry as soon as the glaze is ready. The tomatoes continue to soften as they stand, and their juices gradually loosen the sauce. Refrigerate leftovers promptly and use within the storage period in the Notes, keeping any rice storage guidance in mind. Rewarm gently but thoroughly in a skillet, adding only a small splash of water if needed. The next bowl will be softer, with the same comforting savory flavor.
For another quick vegetable skillet, try our Colorful Vegetable Stir-Fry with Maple Tamari.
Mushroom & Tomato Stir-Fry with Sweet Onion
Ingredients
Equipment
Method
- Whisk the tamari, maple syrup, vinegar, sesame oil, ginger, cornstarch, water, and pepper until smooth. Have the cooked rice hot and ready.
- Heat 1 tablespoons avocado oil in a large skillet over medium-high heat. Add the mushrooms in a broad layer and cook for 6–8 minutes, stirring occasionally, until their released liquid evaporates and their edges brown. Transfer to a bowl.
- Add the remaining ½ tablespoons avocado oil and the onion to the skillet. Cook for 4–5 minutes, stirring, until softened and lightly golden. Add the garlic and cook for 30 seconds.
- Add the tomatoes and cook for 2 minutes, until their skins wrinkle but most halves hold their shape. Return the mushrooms to the pan.
- Stir the sauce again to lift the settled cornstarch, then pour it into the skillet. Toss for 1–2 minutes, until bubbling and lightly glossy. If too thick, add water 1 tablespoon at a time. Divide the rice and vegetables among four bowls and serve.
Nutrition
Notes
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