Shimeji mushrooms: experimenting with Asian flavors

Shimeji mushrooms (Shimeji, しめじ) are a type of edible mushroom native to East Asia. They belong to the genus Hypsizygus, although they are most commonly associated with two popular species: Hypsizygus tessellatus (brown shimeji) and Hypsizygus marmoreus (white shimeji). In cooking, they are valued for their delicate flavor, crunchy texture, and versatility in preparation.

Recently, they have also started appearing on supermarket shelves in Ukraine. We decided to buy them and try to cook them using Asian spices and ingredients. The first ones we got were the white shimeji. We will share what we made and show you further, but first, let’s give a bit of information about what these mushrooms are.

Main characteristics of shimeji mushrooms

• Appearance: small round caps on long thin stems. Brown shimeji have a light brown hue, while white ones are cream or pure white.
• Taste: they have a slightly bitter taste when raw, but cooking reveals their nutty-mushroom aroma.
• Texture: these mushrooms are firm and crunchy, and even after cooking, they hold their shape and maintain an elastic structure.

• Sautéing: combined with soy sauce and ginger.
• Frying: used as a side dish for meat or fish.
• Soups: a traditional ingredient in miso soups.
• Wok dishes: combined with vegetables and seafood.

Time required: up to 20 minutes

Difficulty: 1 out of 5

Cost: average

We will need:

• White shimeji - 150 g (1 package)
• 1 clove of garlic
• 30 ml soy sauce
• 20 ml rice vinegar
• 20 ml olive oil
• 20 g butter
• green onion (for garnish).

Preparation

Heat a pan and add olive oil.

Add the mushrooms and fry for about two minutes over medium heat.

After that, we can almost simultaneously add the remaining ingredients – soy sauce, rice vinegar, butter, and grated garlic.