This weeknight-friendly mushroom stir-fry is designed for flexibility, encouraging substitutions based on what ingredients you have on hand. You can use a variety of mushrooms, such as shiitake, trumpet, and oyster, but common crimini or white button mushrooms work too. The key feature is its tangy, umami sauce, with Japanese BBQ sauce as the primary ingredient, which is preferred over American style for its less smoky flavor. Enjoy it over rice or noodles, with options for toppings such as sesame seeds or green onions.
Nothing should ever get in the way of you making this weeknight-friendly mushroom stir-fry. It's a real "stone soup" arrangement-meaning if you're missing an ingredient, there's probably something in your house you can swap in and it will still be good.
The tangy, spicy, umami sauce is the real hero. Japanese BBQ sauce (like Bachan's) does the heavy lifting. I prefer this style to American BBQ sauce here, as Japanese versions tend to be thinner and not as smoky.
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