Mushrooms have a reputation problem in Nigeria. People either love them intensely or have simply never thought to cook with them. If you fall into the second group, this recipe is for you.

Stir-fried mushrooms are one of those dishes that take fifteen minutes and taste like they took much longer. The mushrooms absorb whatever you cook them in — soy sauce, garlic, pepper, stock — and give it back tenfold. They are also one of the few things that manage to be both light and deeply satisfying at the same time.

This works as a side dish, a topping for rice, or eaten straight from the pan with bread. Nobody is judging.

What you need (serves 3-4 as a side)

• •1 tin Mega Mushrooms, drained
• •1 red bell pepper, sliced
• •1 green bell pepper, sliced
• •1 medium carrot, julienned
• •1 medium onion, sliced
• •3 cloves garlic, minced
• •1 tablespoon soy sauce
• •1 tablespoon oyster sauce (optional but very good)
• •1 teaspoon sesame oil (finish only)
• •Salt, pepper, seasoning cube
• •Vegetable oil
• •Spring onions or parsley to serve

How to make it:

Drain your mushrooms and pat them dry with a paper towel. This step matters — wet mushrooms steam instead of fry, and you want the pan to be hot and dry so they get some colour.

Get a wide pan or wok very hot. Add two tablespoons of oil and let it shimmer. Add the mushrooms in a single layer if you can. Leave them alone for two minutes before stirring — you want them to develop some colour on one side. Once they have, toss and cook for another minute, then remove and set aside.

In the same pan, add a little more oil if needed. Add the onion and garlic and stir-fry for ninety seconds — high heat, keep moving. Add your carrots first since they take the longest, then the bell peppers. Toss everything together for two to three minutes. You want the vegetables to be cooked but still have some bite. Soft vegetables in a stir-fry are the enemy.

Return the mushrooms to the pan. Add soy sauce and oyster sauce. Toss everything together over high heat for one minute. Season with salt, pepper and a little seasoning cube if needed.

Take off the heat. Drizzle over the sesame oil — just a few drops, it is strong — and toss one more time.

Scatter spring onions or parsley on top and serve immediately.

Why this works Canned mushrooms sometimes get dismissed as inferior to fresh, but for a stir-fry they are actually practical — already tender, consistent in size, and ready to absorb flavour quickly. The key is the high heat and not overcrowding the pan. Give them space and they will reward you.