I love mushrooms- all kinds of mushrooms- but shimeji mushrooms might just be the winner.
Any fans of Asian cooking (specifically Japanese recipes) may have stumbled across this delicious fungi- but if you haven’t- get ready to discover just how great shrooms can be.
There are many ways to cook them, but this simple soy sauce and garlic stir-fry-style dish really lets the flavor of the mushrooms shine.
You don’t need to go get panda express mushroom chicken because this recipe is quick, easy, and versatile- a staple in my home and possibly soon to be yours.
The dish I have shared below is only the beginning- you can build on it by adding other ingredients and flavors to bulk it out and make it your own.
Let’s start with the basics and get to know the shimeji mushroom and its unique taste.
All You Need to Know About Shimeji Mushrooms
Shimeji mushrooms (also known as beech mushrooms) are natively from Japan and across East Asia. They usually grow on decaying beech trees in one large bunch with many little heads.
This edible mushroom has the classic umami flavor found in a lot of Japanese recipes- including miso soup and various stir-fry dishes.
They can be found in most Asian grocery stores- as well as some large superstores that provide international ingredients.
They are similar to oyster mushrooms in appearance but have a distinctive taste that you can’t really get from any other fungi variations.
There are two types of shimeji mushrooms- white and brown. A white beech mushroom and a brown beech mushroom have different tastes. The darker variety has a heavier, earthier flavor that stands out more in cooking similar to cremini mushrooms.
Soy and Garlic Shimeji Mushroom Stir Fry Recipe
I stand by the statement that there are few things better than the combination of garlic and mushrooms. Throw in a dash of soy sauce, and you are on to a winner!
Shimeji mushrooms have such a great flavor that they really don’t need much else to turn them into a seriously tasty dish- as is proven in the super simple recipe.
What You Need
Part of the beauty of the stir-fry style of cooking is how few utensils you need.
All it takes is a good-sized frying pan or wok, a knife, a spatula, and something to serve the finished dish- it really is that easy.
Before starting, you can prepare the following things:
- Thinly slice the shallots to use as a garnish later.
- Mince the garlic as much as you can and set aside.
- Thoroughly clean the mushroom stems and underneath the caps- making sure there is no dirt left behind.
- Heat whatever serving plates you plan to use to avoid the mushrooms cooling too quickly.
Having these things ready makes it much easier to cook the dish well and have it turn out perfectly every time.
The classic Asian flavor of shimeji mushrooms and soy goes great in all kinds of noodle dishes. Stir fry the mushrooms using the recipe above then toss through egg noodles or rice noodles. Add soy sauce to finish it off.
Mix Through some Bean Sprout
In my humble opinion, no great stir fry is complete without bean sprouts. This recipe tastes great with some beansprout thrown in.
I usually add it at the same time as the soy sauce so it doesn’t cook too much and adds a bit of crunchy texture to the dish.
Plate with Fried Rice
These stir-fried mushrooms also taste great in rice bowls. You can add other vegetables or even a protein to bulk out the meal if you want.
A little sesame oil through the rice when you cook it can help bring out the flavors.
Eat with Pasta
Pasta dishes involving mushrooms are always welcome in my house. I often combine this recipe with a simple fettuccine for a tasty lunch.
Sometimes, I add white wine to the recipe (at the same time as adding the soy sauce) if I plan to eat it with pasta.
Welcome shimeji mushrooms (beech mushrooms) into your kitchen with open arms and hungry bellies.
They look a little weird, but once they are in the pan and cooking away, they really become something special.
This soy and garlic mushroom stir fry is a very simple dish, but it can serve as the basis for so many more dishes just by adding a few extra ingredients.
Don’t be afraid to get creative and switch things up with tastes you like the most.
Garlic Butter Shimeji Mushroom
There are many ways to cook Shimeji mushrooms, but this simple soy sauce and garlic stir-fry-style dish I created really lets the flavor of the mushrooms shine.
- 2 tbsp. unsalted butter
- 3 1/2 oz. white Shimeji mushrooms
- 3 1/2 oz. brown Shimeji mushrooms
- 3 cloves of minced garlic
- 1 thinly sliced shallot (garnish)
- 1 tbsp. soy sauce
- 1/2 tsp. salt
- 1/4 tsp. ground white pepper
- Thoroughly clean the mushroom stems and underneath the caps making sure there is no dirt left behind.
- Place your pan over medium-high heat to melt the butter. Make sure it doesn't burn! Add a little olive oil or cooking oil if you want some extra moisture.
- Remove the root and tear the Shimeji mushrooms off one at a time. Put them in the pan and stir to coat them in the melted butter. Cook for a couple of minutes.
- Add the minced garlic and stir well. Cook for around 30 seconds making sure the garlic is spread evenly through the mushroom pieces.
- Pour in the soy sauce and season with salt and pepper. Stir the mixture and leave to cook until the sauce is dry. Turn off the heat.
- Sautéed mushrooms are always best when eaten immediately after cooking. Have your shallots thinly sliced in advance so you can garnish the dish quickly and get to eating!
Amount Per Serving: Calories: 80Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 518mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 2g