Northern California is experiencing major heatwave in these past few days. The temperature exceeds 38 Celsius (100 Fahrenheit) for 3 days now, and I have no mood to stand in the kitchen. With that in mind, I will share this really quick and delicious stir fry with you, butter garlic soy sauce shimeji stir fry.
Chen cooks the stock for six hours and uses sea cucumber, fish maw, shimeji mushrooms, and both dry and fresh scallops. “The dry ones are for intense flavor, while the fresh scallops are for. Spagghetti with Shimeji mushroom Japanese Cooking 101 bacon, mirin, onion, green onions, butter, spaghetti, soy sauce and 5 more Ramen With Shimeji Mushroom Minty's Kitchen coriander leaves, ramen noodle, oil, chicken, soy sauce, sesame oil and 7 more.
Shimeji (beech mushroom) and other ingredients for this stir-fry
Shimeji is actually not just one mushroom, but a group of edible mushrooms native to East Asia. Like most mushrooms, shimeji is rich in guanylic acid, glutamic acid, and aspartic acid, basically components that make shimeji mushrooms full of umami flavors.
Two varieties of shimeji that are commonly sold in the US are buna shimeji/brown beech/brown clamshell mushroom and bunapi shimeji/white beech/white clamshell mushroom.
If you have never tried shimeji before, you are missing out, and I think they look super cute too :) If you can get both the brown and the white varieties, I think using both varieties lends the dish a pretty color combo presentation.
To prepare shimeji, trim off the root part (like enoki if you ever tried that). Then, tear off individual mushroom stalks so they don’t all bunch up together. If you see any dirt, just wipe them off with a wet kitchen town since it’s always better not to submerge mushrooms in water.
Aside from shimeji, you will also need unsalted butter, garlic, soy sauce, salt, ground white pepper, and scallion.
5 Minutes Stir Fry
Once your prep work is done, the dish should be ready in no time.
Heat butter in a frying pan over medium-high heat. Once the butter melts, add shimeji to the pan and cook for 2 minutes.
Add garlic into the pan, mix well and cook for 30 seconds.
Enoki Mushroom Salad Recipe
Add soy sauce, salt, and ground white pepper. Once the sauce is dry, turn off the heat and transfer to a serving plate.
Serve the shimeji stir fry immediately garnished with thinly sliced scallion.
Voila! You have a quick and delicious shimeji mushroom dish. If you want, you can pair this with a plate of pasta too for a quick weekday meal.
An excellent Source of Nutrition
Bunashimeji is not only flavorful but also high in nutrition. A single package of Bunashimeji provides a significant source of Pantothenic Acid (15% RDV), Riboflavin (15% RDV), Thiamin (10% RDV) and Potassium (8% RDV). It is also cholesterol and sodium free in addition to low in calories.
High in
- Pantothenic Acid
- Riboflavin 170 mcg
- Potassium
- Thiamin120mcg
- Niacin
Low in
- Cholesterol 0mg
- Sodium
- Calories 36cal
* RDV – the recommended daily value based on a 2,000-calorie diet. / Serving size: 3.5 oz (100g)
Other Nutrients & What are they?
| Vitamin D | 1.3 mcg | 6% RDV | Dietary Fiber | 0g | 0% RDV |
| Protien | 2g | – | Vitamin B2 | 0.27mg | 15% RDV |
| Vitamin C | 3g | 2% RDV | Niacin | 0.67mg | 4% RDV |
| Niacin | 670mcg | 4% RDV | Iron | 8% RDV | |
| Vitamin B6 | 104mcg | 6% RDV | |||
| Folate | 9.1mcg DFE | 2% RDV | |||
| Ornithine | 116mg |
Mushrooms are the only produce that contains Vitamin D.
According to The National Institutes of Health (NIH), Vitamin D is a nutrient that is important for promoting overall health and is especially important in developing and maintaining strong bones.
Comparison of Hokto’s Kinoko with White Mushrooms
Comparison of Hokto’s Kinoko with Vegetables
Taste / Flavor
Bunashimeji is a very popular mushroom in Japan. It is called “Beech Mushrooms” because they often grow on fallen beech trees. Wikipedia Shimeji/ Hypsizygus tessellatus
Bunashimeji has a nutty, buttery flavor, and a firm, crunchy texture. These mushrooms also grow in clusters and produce tender caps. Our Brown Beech mushrooms have been formulated to lessen the bitterness of traditional Bunashimeji. Still, western palettes will probably best enjoy Brown beech mushrooms after cooking, which mellow the flavor. Try this specialty mushroom baked, steamed, or sauteed in olive oil.
Hokto’s Kinoko is Clean and Ready-to-Cook
Eat Bunashimeji in clusters or individually separated. Simply trim off the base of the cluster and they are clean and ready-to-cook. Hokto’s kinoko do not need to be washed or rinsed because they are cultivated in a soil-free, clean environment and are 100% USDA Organic. To get the most out of Hokto’s Kinoko, always cook them before consuming. Our kinoko should not be served raw.
How to prepare Bunashimeji
Remove the base
First, separate the mushroom into two halves (image 1), then cut the base off creating the letter 'V', making sure not to cut off any part of the mushroom that is edible (image 2). Make sure to pick Bunashimeji with thick stems.
Chop Bunashimeji up for greater umami
It is best to separate and chop up Bunashimeji to maximize its umami. When cooking a soup, add the mushrooms before the water boils, this will allow for the release of its maximum flavor.
Don’t over chop your mushroom
Separate the mushrooms into halves, remove the base, and start cooking! Feel the crispy texture, and even if you overcook the mushroom, it will not become soggy.
Separate before cooking
Enoki Mushroom Salad
It is usually best to separate Bunashimeji into a bite-size portions making it easier to cook and eat. In addition, by separating them individually, you will increase the volume of for a dish.
Shimeji Mushroom Salad
Bunasimeji Recipes
Frequently Asked Questions
Q.Why are the mushrooms bitter? Should I be concerned?
A.
In the wild, Bunashimeji mushrooms have a strong bitter taste, but Hokto mushrooms are developed to be less bitter. In rare occasion, some people still can taste a little bitterness, this is due to the compound Polyphenol, which has been known to be a beneficial nutrition.