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baby corn and shiitake mushrooms on a white plate with chopsticks

Thai Spiced Mushrooms and Baby Corn

Woodsy shiitake mushrooms and delicate baby corn are tossed in a Thai green curry sauce for this beautiful Thai Spiced Mushrooms and Baby Corn side dish.

  • Total Time: 15 min
  • Yield: 4 1x


  • 2 tablespoons canola oil
  • 2 garlic cloves, minced
  • 1/2 shallot, chopped
  • 1 tablespoon ginger, grated
  • 1 teaspoon Thai green curry paste
  • 3 tablespoons reduced sodium soy sauce
  • 8 oz. package shitake mushrooms, sliced
  • 8 oz. package button mushrooms, sliced
  • 8 baby corn from can, sliced in half
  • 3 scallions, chopped
  • 1 tablespoon toasted sesame seeds


  1. Heat oil in a wok on medium high heat. Add garlic, shallots and ginger. Cook until fragrant, about 2 minutes. Mix in green curry paste and soy sauce. Add mushrooms and cook until slightly browned. Add in baby corn and cook another 1 minute. Toss in scallions and sesame seeds. Serve warm.


  • If you can't find fresh baby corn you can always use the canned version (like I did), available everywhere!
  • To clean the mushrooms, wipe them off with a damp rag, rather than soaking in water. They will brown up so much better!
  • Green curry paste is used in this dish, but feel free to substitute it for yellow or red curry.
  • To toast the sesame seeds, place them in a skillet on the stove over medium heat and dry toast until light brown. Don’t overcook!
  • Author: Asian Caucasian
  • Prep Time: 10 min
  • Cook Time: 5 min
  • Category: Sides
  • Method: Stove Top
  • Cuisine: Asian Fusion


  • Serving Size:
  • Calories: 149
  • Sugar: 5.3 g
  • Sodium: 366.1 mg
  • Fat: 8.9 g
  • Carbohydrates: 15.3 g
  • Protein: 5.5 g
  • Cholesterol: 0 mg

Keywords: baby corn recipe, mushroom baby corn stir fry, shiitake mushrooms