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Provençal Mushroom Stir-fry

Provencal Mushroom Stir Fry

If you don’t have pesto on hand, replace it with olive oil, a little garlic, and Herbes de Provence.


  • 2 cups fresh mushrooms of your choice
  • 1 red pepper
  • 2 cups green/yellow beans
  • 1 zucchini or medium pattypan squash
  • 1 Tbsp arrowroot powder
  • 4 Tbsp coconut oil or duck fat
  • Salt and pepper
  • ¾ cup chicken stock or water
  • 4 Tbsp pesto


  1. 1

    Halve or quarter mushrooms, depending on their size.

  2. 2

    Empty pepper and cut into ½-inch slices.

  3. 3

    Stem green beans and slice into 2-inch sections.

  4. 4

    Slice zucchini into matchsticks.

  5. 5

    Stir arrowroot powder into ¼ cup water.

  6. 6

    Heat a cast-iron pan or wok on medium. Add the oil when the pan is hot. Add mushrooms to the pan and sauté for 1½ minutes, until they begin to color.  

  7. 7

    Add other vegetables. Salt and pepper. Sauté 2-3 more minutes. If the pan dries out during cooking, add a few spoonfuls of water or white wine to make some steam.

  8. 8

    Add stock and cook 2 minutes more, stirring on occasion.

  9. 9

    Remove pan from heat. Stir the water/starch mixture well, pour it into the pan and stir. Add pesto, return to heat, then stir constantly until the juice thickens and the vegetables are glistening. Pour onto a large plate immediately to stop the cooking.

A variation of the Stir-fried Mushrooms and Vegetables from The Spice Trekkers Cook at Home