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Beech Mushrooms Recipe http://rasamalaysia.com/beech-mushrooms-recipe/
November 20th, 2009 15 Comments

Beech Mushrooms Recipe

White and Brown Beech Mushrooms with Dashi
White and Brown Beech Mushrooms with Dashi pictures (1 of 4)

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.

The end result was simple, pleasing, and delicious. I really enjoyed the dish. Now, do you guys love mushrooms? And which is your favorite?

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15 comments... read them below or add one

  1. NYMY says:

    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.

  2. Kate says:

    I love buna shimeji, but sometimes, they tend to be slightly bitter. Great photos as always.

  3. Marie says:

    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.

  4. Randy says:

    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. :-(

  5. cariso says:

    I love mushrooms too, be it whatever type. Love this simple dish by its own.

  6. saveur says:

    I love your photography! Enoki mushrooms are my favourite.. very delicate flavour. :D

  7. Pat T says:

    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.

  8. Luke says:

    I like it! Miss you and your food.

  9. Janice says:

    I just made this and nearly devoured the entire thing myself. Delicious!

  10. Toni says:

    The Korean market near my house sometimes has these for only $.99 per little carton! I will try your recipe it sounds good. I sauteed two packs with a little olive oil and butter mixed, with thin sliced red onion and garlic. After a few minutes I added a little red wine (I didnt have white!) and a little ume vinegar and a touch of soy sauce. I sprinkled with a little freshly dried thyme and black pepper…they were SOO good.

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