Mushrooms are a fantastic addition to any meal. They are rich in umami, full of flavor, and perfect for plant-based eaters or anyone looking for a veggie-forward dish. Shiitake mushrooms, in particular, have a meaty texture and deep, savory taste that makes them a satisfying stand-in for meat in stir-fries or other dishes.

Stir-fries are one of my favorite weeknight go-tos because they’re quick, versatile, and packed with color, texture, and nutrients. You can swap in whatever vegetables you have on hand, experiment with different spices or sauces, and easily adjust portions for one or a crowd. The high heat and short cooking time help the veggies stay tender-crisp while locking in flavor and nutrients — no mushy broccoli or cauliflower here!

This recipe combines shiitake mushrooms, broccoli, and cauliflower with fresh garlic, ginger, and a punchy blend of spices for a simple yet satisfying dish. It’s light enough to serve as a side, but toss it with egg noodles, rice, or even quinoa for a more filling, main-dish meal.

A few practical tips: if you have a wok, it’s perfect for this recipe, but a large non-stick skillet works just as well. Be careful not to overcrowd the pan — cooking in batches ensures the vegetables sear instead of steam, keeping them vibrant and full of texture.

For even more variety, you can swap in other vegetables like snap peas, bell peppers, or bok choy. Try experimenting with sauces — a touch of hoisin, teriyaki, or sesame oil can completely change the flavor profile while keeping it quick and simple.

If you love mushrooms, check out some other favorite recipes:

– Mushroom Stroganoff
– Cheesy Mushroom Galette with Ricotta and Gruyere
– Red Wine Cream Sauce with Rigatoni Pasta and Shiitake Mushrooms

This stir-fry is a great reminder that plant-based meals can be fast, easy, and full of flavor, proving that weeknight dinners don’t have to be boring or complicated.

Yield: 4

Author: Dontmissmyplate

Mushroom, Broccoli and Cauliflower Stirfry

A quick, vibrant vegetable stir-fry featuring shiitake mushrooms, broccoli, and cauliflower, tossed in a savory soy-ginger sauce with bold spices. Serve it hot on its own for a light meal, or add egg noodles for a heartier, plant-forward dinner.

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

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Ingredients

Vegetables:

2 cups shiitake mushrooms, sliced
2 cups broccoli florets
2 cups cauliflower florets
1/2 large shallot, minced
1/3 cup green onions, chopped

Sauce and Seasonings:

2 tbsp soy sauce
2 tbsp cooking wine
1 tbsp steak and chops seasoning
1 tsp salt
1 tbsp black pepper
1 tbsp coriander
1 tsp red chili flakes
1 tsp fenugreek powder
1 tbsp rice vinegar

Oils and Extras:

3 tbsp butter (or plant-based alternative)
2 tbsp olive oil
1 tbsp fresh ginger, grated
2 tbsp fresh garlic, minced
1/2 cup egg noodles (optional)
1 tsp black sesame seeds (optional garnish)

Instructions

Heat butter and olive oil in a large skillet or wok. Add spices, salt, and pepper; sauté 2–3 minutes until fragrant.
Add mushrooms, broccoli, cauliflower, and shallot. Cook 5–6 minutes, stirring occasionally, until vegetables start to soften.
Deglaze with soy sauce, cooking wine, and rice vinegar; cook another 2 minutes.
Add ginger and garlic; sauté 2 more minutes.
Taste and adjust seasoning with extra salt, pepper, or chili flakes if needed.
Serve hot, either as-is or tossed with cooked egg noodles. Sprinkle with black sesame seeds if desired.

Notes

Meat-free / plant-based: This dish is naturally vegetarian/vegan — omit butter and use plant-based oil or margarine.
Extra veggies: Add snap peas, bell peppers, or bok choy for variety.
Faster cooking: Slice mushrooms thinner and pre-cut veggies to reduce cook time by a few minutes.
Heartier meal: Serve over noodles, rice, or quinoa.

Nutrition Facts

Fat (grams)

16 g

Carbs (grams)

15 g

Fiber (grams)

5 g

Sugar (grams)

4 g

Protein (grams)

7 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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