This is a bumble stir-frying recipe with brown beech mushroom and white beech mushroom.

Brown Shimeji Mushrooms Recipes
Brown Shimeji Mushrooms Recipe

Wikipedia Shimeji/ Hypsizygus tessellatus. Bunashimeji has a nutty, buttery flavor, and a firm, crunchy texture. These mushrooms also grow in clusters and produce tender caps. Our Brown Beech mushrooms have been formulated to lessen the bitterness of traditional Bunashimeji.

I love mushrooms very much for their special taste and nutrition fact, autumn is one of the best seasons for mushrooms and this is a super easy oyster mushrooms with black peppers. I love to make chicken soup with mushrooms, sometimes using deep-frying to create a crispy shell. You can also match it with curry. And this one is a more humble and easy mushroom stir frying. By the way, I love to highly recommend my pan-fried king oyster mushrooms for mushroom lovers. It got so many good feedbacks.

The Pioppino Mushroom (Agrocybe aegerita) most often refers to the Velvet Pioppino which also has an appearance that is very similar to the Brown or White Beech with a distinctively different shade of coloring. The Hon shimeji is really the only true shimeji.
Whole Pumpkin Gratin. Shimeji mushrooms (tear into bite sized pieces). pumpkin (kabocha). onion (slice thinly). bacon, or as much as you like (cut into bite sized pieces). butter. flour. milk. Cheese (as much as you want) 45 mins.
SUBSCRIBE: more ways to kick it up a notch: problems solved. Coeliac life is not hard when you know how.

Shimeji is an edible mushroom originated in Asia. But I believe that you can also find the fresh shimeji on your local market. I mix the two variations together: brown beech mushroom and white beech mushroom to make a stir fry dish. Those beech mushrooms has a stronger fresh taste than oyster mushroom and better tenacity of shiitake mushroom. Thus now they are popular in China.

The preparation of shimeji is quite simple, just cut off the very hard end because both stem and stalk are great.

Instructions

Clean the mushrooms and cut off the hard end. Heat up some oil in wok, add green onion white to fry over slowest fire until slightly browned and seared. Add ginger shreds in.

Then place mushrooms in, add oyster sauce and soy sauce. At the very beginning, there will be lots of water. Continue to evaporate most of the water. Takes 2 to 3 minutes. Mix in sesame oil.

Transfer out and sprinkle fresh ground pepper.

5mins

10mins

Healthy brown beech mushroom and white beech mushroom stir-fry recipe.

Cuisine: Chinese

Servings: 2

Brown Shimeji Mushrooms Recipes

2cupsBrown beech mushroom
2cupsWhite beech mushroom
1tbsp.vegetable cooking oil
1tsp.sesame oil
1 thumb piece of ginger , peeled and shredded
4green onions, white part only, cut into small sections
1/2tbsp.oyster sauce , vegan for note 1
1tsp.dark soy sauce , optional only for dark color
1/2tbsp.light soy sauce

Hit up some oil in wok, add green onion white to fry over slowest fire until slightly browned and seared. Add ginger shreds in.
Then place mushrooms in, add oyster sauce and soy sauce. At the very beginning, there will be lots of water. Continue to evaporate most of the water. Takes 2 to 3 minutes. Mix in sesame oil. Lua c script pack download.

If you want to turn this into vegan friendly, use 1 tablespoon of light soy sauce with 1 teaspoon of cornstarch to replace oyster sauce.

Mushroom Stir Fry

Amount Per Serving

Fat 2g3%

Sodium 490mg21%

Carbohydrates 33g11%

Sugar 11g12%

Vitamin C 5mg6%

Iron 2mg11%

Brown Shimeji Mushrooms Recipe

* Percent Daily Values are based on a 2000 calorie diet.