Beech Mushrooms Recipe
November 20th, 2009 | 30-Minute Meals Recipes, Japanese Recipes | 13 Comments
In my Asian market, there are always abundant choices when it comes to mushrooms—shiitake, enoki, button, portobello, buna shimeji, chicken drumstick/king oyster mushrooms, etc. I love mushrooms as they are one of the healthiest foods to eat, plus they are low in calories and are often organically grown.
This week, both white and brown beech mushrooms (buna shimeji mushrooms) are on sale. I got a couple of boxes of them but don’t really have a good recipe to prepare them. I then think of Japanese recipes as mushroom is a mainstay in Japanese cuisine and I had personally savored delicately flavored mushroom dishes during my trips to Tokyo. After flipping through my Japanese cookbook, I decided to cook the mushrooms with some dashi, soy sauce, sake, mirin, and butter…(get beech mushrooms recipe after the jump)
The end result was simple, pleasing, and delicious. I really enjoyed the dish. Now, do you guys love mushrooms? And which is your favorite?
Ingredients:
2 oz. white beech mushrooms
2 oz. brown beech mushrooms
1/3 cup dashi
1 tablespoon low-sodium soy sauce
1 teaspoon butter
1 teaspoon mirin
1/2 tablespoon sake
Method:
Heat up a saute pan and add the butter. Saute the mushrooms lightly before adding the dashi stock. Add soy sauce, sake and mirin and simmer the mushrooms until they are cooked. Dish out and serve immediately.
Cook’s Note:
For dashi, please refer to my nabe post for the recipe.
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Your beech mushrooms dish looks great. I also see a lot of this kind of mushrooms at the market but hardly ever buy them because I don’t know how to use them in cooking. Thanks for the idea.
I agree, it’s hard to make into a dish on its own. You can always add them to your vegetables or protein dishes.
I love buna shimeji, but sometimes, they tend to be slightly bitter. Great photos as always.
Kate, you are right on being bitter, pleasantly bitter though.
For me, it’s a tossup between shiitake and enoki! I love the silky and earthy qualities of shiitake, but the sight of cute, delicate enoki always delights me. Never had beech mushrooms, must try them soon.
Marie – yes, enoki mushrooms are ever so cute, but these beech mushrooms are adorable too, with their white and brown “caps.” Hehe.
This dish looks deilicious. I love mushrooms,how ever our selection here in middle Georgia is a bit limited. Its even difficult to find canned Straw mushrooms. If you are very lucky, you will happen across some shitake that are a bit long in the tooth, very sad indeed. I’m afraid we are still at the mercy of the commercial growers, white button mushrooms. But as always you give us hope with your beautiful dishes. On a brighter note, we have been serching the Pecan orchards for the elusive “Blond Pecan Truffle”, native to middle and south Georgia. So far all we have found are past their prime. :-(
Randy – good luck finding the mushrooms. Perhaps you can try Trader Joes or Whole Foods? I think they might have them.
I love mushrooms too, be it whatever type. Love this simple dish by its own.
I love your photography! Enoki mushrooms are my favourite.. very delicate flavour. :D
They look beautiful!
Love mushrooms! Even take the kids hunting for morels in the spring. Will have to try this recipe, as I love Asian food & have not met a mushroom I haven’t liked.
I like it! Miss you and your food.