Butter Hon Shimeji Mushrooms

Shimeji Mushrooms in Japanese Cuisine From soups, stews, noodles, salads to rice bowls, Shimeji mushrooms are widely used in Japanese cuisine. Both caps and stalks of shimeji are edible. The mushrooms can be stir-fried, roasted, steamed, sauteed and even pickled. For this recipe, recommended mushrooms include shiitake, shimeji, and maitake (hen of the wood) or hiratake (oyster mushrooms), all of which are aromatic. When the rice is steamed together with the seasonings and mushrooms, the rice imparts a mild mushroom flavor and aroma. It’s a delicate, yet wonderful autumn side dish.

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Butter Hon Shimeji Mushrooms Recipe

Eat these delicious butter mushroom on its own or with some perfectly fluffy scrambled eggs as a low carb meal. These mushrooms are also the perfect side-dish to any meal as they go well with rice and potato.

Don’t worry if it seems like a lot of butter and olive oil are used during cooking, as the mushrooms will absorb most of the healthy fats at the end of cooking.

Ingredients:

200 grams hon shimeji (beech) mushrooms ends trimmed; see cooking note below
40 grams unsalted butter
1 tbsp olive oil (or any favourite healthy oil)
1 tsp dried Italian seasoning see cooking note
4 shallots (or 1/4 onion) sliced thinly
3 garlic cloves minced
1 tsp light soy sauce to taste
small pinch of garlic salt to taste
1 tbsp dry white wine (Sauvignon Blanc) optional
freshly cracked black pepper to taste
1 tbsp chopped Italian flat-leaf parsley to garnish

Shimeji Mushroom Rice Recipes

Directions:

Shimeji Mushroom Rice Recipe

Cook Aromatics. Melt butter and olive oil in pan. Add shallots and garlic; cook until shallots are translucent.
Add mushrooms by breaking them up to smaller bundles, along with soy sauce. When the mushrooms are cooked, season to taste with garlic salt. Add white wine, turning off the heat when you smell the aroma of the white wine seconds later.

Cooking Note(s):

You can use brown or white (or a mixture of both as I did) hon shimeji mushrooms for this recipe.
This recipe uses dried Italian seasoning (which is a blend of aromatics such as basil, oregano, rosemary, and thyme). You can use your favourite dry herb blend for this recipe. If using fresh herbs, use a bit more than stated in the recipe as fresh herbs are usually less concentrated than dried ones.

Brown Shimeji Mushroom

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