Beech Mushrooms Recipe
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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