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Mushrooms With Chiles, Limes and Mint

Mushrooms With Chiles, Limes and Mint 4.000

Scott Suchman for the Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dinner in Minutes Jul 6, 2021

This dish is great as a main or a side dish. Use one kind of fresh mushrooms or a mix of your favorites. Cut them into bite-size pieces and cook them over high heat in a neutral oil until they turn golden. You’ll need a large skillet, or you’ll have to cook the mushrooms in batches. Thinly sliced chiles and minced garlic give the light sauce its kick. Serve with rice or your favorite Asian noodles.

Total time: 35 mins

NOTE: If you are vegetarian, look for a vegetarian fish sauce at well-stocked grocery stores or online.

Make Ahead: The dressing can be made up to 1 day ahead, but it will mellow a bit.

Storage Notes: This is best eaten right away, but can be refrigerated for up to 2 days. The dressing can be refrigerated for up to 3 days.

Where to Buy: Fish sauce can be found at well-stocked supermarkets, Asian grocery stores and online.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes about 6 cups

  • For the sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice (from about 2 limes)
  • 1 tablespoon finely chopped palm sugar, coconut sugar or white granulated sugar
  • 2 small fresh green or red Thai chiles, seeded, ribbed, thinly sliced (may substitute with serrano chiles)
  • 1 large clove garlic, finely grated or minced
  • For the mushrooms
  • 3 tablespoons avocado, grapeseed or vegetable oil
  • 2 pounds mixed mushrooms, trimmed and cut into large but still bite-size pieces
  • 1/2 teaspoon fine salt
  • Large handful of mint leaves (about 1/2 ounce)
  • Cooked white or brown rice (optional)


Make the sauce: In a small bowl, whisk together the fish sauce, lime juice, sugar, chiles and garlic until the sugar has dissolved, about 2 minutes.

Make the mushrooms: In a large, heavy skillet over medium-high heat, heat the oil until shimmering. Add the mushrooms to the pan, stir well and then spread them out into an even layer as best you can. Cook, stirring every minute or so, until the mushrooms begin to release steam and water, and then turn golden and begin to shrink to more or less a single layer, about 5 minutes. Raise the heat to high and continue cooking, stirring occasionally, until the mushrooms are a deep golden brown, 5 to 7 minutes more. Stir in the salt and cook for 2 more minutes.

Transfer the mushrooms to a serving bowl, add the sauce, and give them a toss. Scatter the mint leaves, whole or torn, on top. Serve warm, with rice on the side, if desired.

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Recipe Source

Adapted from “Everyone’s Table” by Gregory Gourdet with JJ Goode (Harper Wave, 2021).

Tested by Ann Maloney.

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Nutritional Facts

Calories per serving (1 1/2 cups mushrooms): 169

% Daily Values*

Total Fat: 11g 17%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 720mg 30%

Total Carbohydrates: 14g 5%

Dietary Fiber: 3g 12%

Sugar: 9g

Protein: 8g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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