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?
Beech Mushrooms with Dashi Recipe
Beech Mushrooms recipe - I love mushrooms as they are one of the healthiest foods to eat, plus they are low in calories and are often organically grown.
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
Directions
-
1Heat 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.
Recipe Notes
For dashi, please refer to my nabe post for the recipe.
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Jolee
The Ranch 99 Supermarket near me had enoki on sale 4 bunch for $1 and beech mushrooms for $1/carton!!! I am making this tonight–can’t wait!
Rasa Malaysia
That’s awesome!
Toni
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.