Shimeji mushrooms are edible mushrooms native to East Asia. Otherwise known as brown beech (buna-shimeji) or white beech (bunapi-shimeji), shimeji grows on hardwood trees, notably beech, hence their alternative name. You can often find them in your local Asian grocery store, as they are typically available all year round. Shimeji has a crunchy texture and a rich umami flavor, perfect for many recipes, from Asian dishes to pasta, to appetizers. Plus, shimeji are an excellent source of zinc, fiber, and potassium, so you can feel good about what you’re eating.
We’ve compiled twelve of the best shimeji mushroom recipes out there so you can get straight to cooking your favorite shimeji dishes.
These sauteed shimeji mushrooms are the perfect side dish, plus they’re super easy to prepare. Cut the base of the shimeji just as you would with enoki mushrooms. Then, sautee with olive oil over medium heat and season with butter, garlic, soy sauce, and rice vinegar. Finish off with some scallions or green onions, and season with salt and black pepper.
Laab or larb is a refreshing salad from Laos and Thailand, typically made from ground meat. However, this recipe uses shimeji mushrooms as a meat substitute, and dare we say, it’s just as delicious. All you need to do is boil shimeji mushrooms over high heat for 15 seconds to blanch them and remove their bitter raw flavor. Next, combine with lime juice, fish sauce, toasted rice powder, and fresh herbs like shallots, cilantro, and mint. You can eat this dish on its own, with rice, or wrapped in lettuce.
If you’re looking for a quick appetizer or a satisfying dinner, check out this shimeji mushroom flatbread recipe. The prep is relatively simple, as the recipe uses naan or another kind of flatbread instead of dough, plus it uses premade pesto. Sautee the shimeji mushrooms and onions until soft, then add mozzarella, parmesan, and fresh basil to your flatbread. Pop in the oven for seven to ten minutes, and you’re all set.
Frittatas are great for breakfast and lunch — or brunch if you’re up for it. Plus, mushrooms and eggs are a match made in heaven. Cut the base of your shimeji mushrooms so that they separate into individual pieces, then cook over medium-high heat. Add in kale, garlic, and fennel, and saute for some strong flavors. Then, pour the eggs, milk, and seasonings into the same pan and sprinkle with a generous amount of feta cheese and chopped dill. This one-pan meal is delicious, whether it’s fresh out of the oven or straight out of the fridge the following day.
This shimeji linguine pasta is an effortless dish for those days you just need a quick and yummy dinner. Saute the shimeji mushrooms and garlic together, then add some pasta water, soy sauce, and miso paste. Mix in the noodles and season to taste with salt and pepper. Finish off with green onions and serve with your protein of choice, and before you know it, you’ve got yourself a delicious pasta dinner.
Stir-fries are one of the easiest ways of preparing shimeji mushrooms because all you’ll need to do is toss them in the pan with some marinated chicken, and you’re all set. Seasoned with soy sauce, ginger, and sesame oil, this Asian-inspired dish goes great with a side of white rice. Add some veggies like broccoli, bell peppers, onions, and green beans for more variety in this flavorful meal.
Ramen is the ultimate comfort food, and the umami flavor of shimeji mushroom pairs wonderfully with the toasty, savory taste of miso. Fry up your shimeji mushrooms with garlic, then make a broth from vegetable stock, miso paste, and soy sauce. Add in your ramen noodles, and you’re good to go. This straightforward recipe is so satisfying and can be made in less than 30 minutes.
Here’s another simple stir fry recipe for a quick shimeji mushroom side dish. This recipe calls for both brown and white shimeji mushrooms, but if you only have access to one, that’s totally fine! You could also substitute with shiitake or oyster mushrooms if you’re craving some variety in the dish. Brown up your mushrooms in a wok with ginger, sesame oil, soy sauce, and oyster sauce, and you have a delicious side dish in minutes. Top with green onions or sesame seeds, and you’re finished cooking before you know it.
If you’re not yet familiar with salted egg yolk, it is a delicious ingredient that’s popular in Asian cooking. You’re likely to find them in your local Asian grocery store. In this recipe, you’ll need to mix together eggs and cornstarch to make a batter for your mushrooms. Fry up your shimeji mushrooms until golden, but keep your eyes on the skillet, as they can cook quickly. When the mushrooms are done being fried, add the salted egg yolk to the remaining frying oil and season with salt and sugar. Mix the mushrooms back into the mix and you’re left with a mouthwatering appetizer or side dish.
The shimeji mushrooms in this recipe wonderfully balance the rich flavors of the pasta dish. Brown up the mushrooms in butter and bacon fat, then finish with some fresh rosemary. The fattiness of the bacon, combined with the creamy white beans and fresh kale, will elevate this pasta dish to a whole new level.
Soy-infused shimeji mushrooms are the perfect filling for these vegan sushi rolls. Stir fry the mushrooms in sesame oil and add one to two tablespoons of soy sauce to boost that umami flavor. The trickiest part of this recipe is rolling the sushi. It may take some practice to get all of the ingredients to stay in place and keep the roll structurally sound, but it’s well worth the effort.
Mushrooms and bacon — what’s more to love? Heat your barbeque up and get to prepping this crow-pleasing appetizer. Grab a bundle of shimeji mushrooms and wrap them in thickly sliced bacon. Use a skewer to keep everything together. Then, baste the mushroom skewers with a delicious Japanese tare sauce made from shoyu, mirin, sake, ginger, and garlic. Make sure to keep an eye on the grill to ensure the skewers don’t burn. When it’s all done cooking, you can use the remainder of the tare sauce as a dip for your decadent hors d’oeuvre.
Whether you’re a home cook or an expert chef, shimeji mushrooms have a place in everyone’s kitchen. Shimeji pairs well with so many flavors, and with plenty of methods to prepare them, you’ll always have a delicious way to eat them. Cook shimeji down with some shiitake mushrooms for a nutritious rice bowl or shake up your miso soup. Give some of these recipes a try the next time you run into shimeji mushrooms at the store. You’ll be surprised how versatile these little mushrooms can be!