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Browned mushrooms, halved grape tomatoes and sweet onion in a glossy sauce over brown rice.
Rachelle Johnson

Mushroom & Tomato Stir-Fry with Sweet Onion

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Cremini mushrooms, sweet onion, and juicy tomatoes meet a savory ginger-garlic sauce in this quick skillet. A little maple and rice vinegar balance the glaze, while a hot pan gives the mushrooms beautifully browned edges.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Global / Fusion
Suitable For
Gluten Free
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound cremini mushrooms sliced 1/4 inch thick
  • 1 large sweet onion thinly sliced
  • 1 pint grape tomatoes halved
  • 1 ½ tablespoons avocado oil divided
  • 3 cloves garlic minced
Sauce
  • 2 tablespoons gluten-free tamari reduced-sodium
  • 1 tablespoon pure maple syrup
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon fresh ginger finely grated
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • ¼ teaspoon ground black pepper
For serving
  • 2 cups cooked brown rice hot; prepared separately

Equipment

  • Large 12-inch skillet
  • Small mixing bowl

Method
 

  1. Whisk the tamari, maple syrup, vinegar, sesame oil, ginger, cornstarch, water, and pepper until smooth. Have the cooked rice hot and ready.
  2. 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.
  3. 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.
  4. Add the tomatoes and cook for 2 minutes, until their skins wrinkle but most halves hold their shape. Return the mushrooms to the pan.
  5. 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

Calories: 259kcalCarbohydrates: 43gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 309mgPotassium: 1007mgFiber: 5gSugar: 12gVitamin A: 987IUVitamin C: 21mgCalcium: 70mgIron: 2mg

Notes

Brown the mushrooms first: Crowded mushrooms steam in their own juices. Use a wide skillet and let the moisture cook away before adding tomatoes; work in two batches if your pan is smaller.
Keep the tomatoes juicy: Add them near the end so they soften without disappearing into sauce. Cherry tomatoes work too; larger chopped tomatoes release more liquid and need a little longer.
A glossy, light sauce: Cornstarch settles quickly, so whisk again immediately before pouring. Cook until the sauce bubbles and turns glossy; stop before it becomes sticky and dry.
Rice timing: The 30-minute total assumes cooked rice is ready. Start rice separately first if needed, or use plain microwave brown rice for a quick shortcut; check the package for unwanted seasoning.
Add a protein companion: Serve with plain tofu or edamame if you would like a more substantial meal. These additions are separate from the recipe’s four portions.
Leftovers: Refrigerate within 2 hours in shallow containers for up to 3 days; if packed with rice, cool within 1 hour and use within 24 hours. Reheat once until steaming hot, adding a spoonful of water to loosen the sauce.

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