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.
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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Beech Mushrooms with Dashi
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.
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.
For dashi, please refer to my nabe post for the recipe.