Quick Mushroom Stir Fry Salad


So a LOT of you keep telling me, ‘Why do you keep posting only chicken recipes, make some veg also na’. Wellllll to you all I say – OK FINE. And I’m so glad I got annoyed into it. This recipe is sooooo tasty and light & fresh that it was a welcome change from all the meat I’ve been consuming after my workouts. Shoutout to Akash for suggesting this mushroom stir fry recipe that is BOMB.

You need:

For mushroom stir fry:

  • 1 pack of mushrooms (about 8-10)
  • 6-7 gloves of garlic (minced)
  • 1/2 lime
  • salt & pepper to taste
  • 1 tbsp butter

For salad:

  • 5-6 lettuce leaves
  • 5 cherry tomatoes
  • 1/2 onion
  • 1/2 lime
  • salt & pepper to taste

How to:

  1. Slice mushrooms thinly.
  2. Melt butter in a pan and add mushrooms to it
  3. Instantly add salt and the mushrooms will release water so they can get nice and crispy
  4. Cook for 2-3 minutes and then add minced garlic and cook
  5. If your pan dries out, add little more water so the mushrooms don’t burn
  6. Fry for 8-10 minutes until mushrooms turn golden brown.
  7. Turn off the stove and immediately squeeze the lime into the pan and let it sizzle
  8. Sprinkle pepper and you’re good to go
  9. Chop up lettuce, onions, cherry tomatoes and season with salt, pepper and lime
  10. Add mushroom stir fry, mix & enjoy!


  • Don’t add too much butter to your mushrooms or it will have an oily feel in your mouth when you mix it with the salads
  • Make sure your mushrooms are cooled before mixing with the salad greens otherwise the heat from the mushrooms will cause your greens to release a lot of water and it makes it a watery mess
  • It can be eaten by itself without any salad, but in order for it to be a filling meal then you might have to double the mushrooms


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