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Butter Garlic Soy Sauce Shimeji Stir Fry
Don't have time to cook? Then make this healthy, yummy, quick and easy 5 minutes brown and white shimeji mushrooms dish with butter, garlic, and soy sauce.
Northern California is experiencing major heatwave in these past few days. The temperature exceeds 38 Celsius (100 Fahrenheit) for 3 days now, and I have no mood to stand in the kitchen. With that in mind, I will share this really quick and delicious stir fry with you, butter garlic soy sauce shimeji stir fry.
Shimeji (beech mushroom) and other ingredients for this stir-fry
Shimeji is actually not just one mushroom, but a group of edible mushrooms native to East Asia. Like most mushrooms, shimeji is rich in guanylic acid, glutamic acid, and aspartic acid, basically components that make shimeji mushrooms full of umami flavors.
Two varieties of shimeji that are commonly sold in the US are buna shimeji/brown beech/brown clamshell mushroom and bunapi shimeji/white beech/white clamshell mushroom.
If you have never tried shimeji before, you are missing out, and I think they look super cute too :) If you can get both the brown and the white varieties, I think using both varieties lends the dish a pretty color combo presentation.
To prepare shimeji, trim off the root part (like enoki if you ever tried that). Then, tear off individual mushroom stalks so they don’t all bunch up together. If you see any dirt, just wipe them off with a wet kitchen town since it’s always better not to submerge mushrooms in water.
Aside from shimeji, you will also need unsalted butter, garlic, soy sauce, salt, ground white pepper, and scallion.
5 Minutes Stir Fry
Once your prep work is done, the dish should be ready in no time.
Heat butter in a frying pan over medium-high heat. Once the butter melts, add shimeji to the pan and cook for 2 minutes.
Add garlic into the pan, mix well and cook for 30 seconds.
Add soy sauce, salt, and ground white pepper. Once the sauce is dry, turn off the heat and transfer to a serving plate.
Serve the shimeji stir fry immediately garnished with thinly sliced scallion.
Voila! You have a quick and delicious shimeji mushroom dish. If you want, you can pair this with a plate of pasta too for a quick weekday meal.
Butter Garlic Soy Sauce Shimeji Stir Fry
Ingredients
- 2 tablespoon unsalted butter
- 1 pack (3.5 oz./100 gram) white shimeji, remove root and tear into pieces
- 1 pack (3.5 oz./100 gram) brown shimeji, remove root and tear into pieces
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 scallion, thinly sliced
Instructions
- Heat butter in a frying pan over medium-high heat. Once the butter melts, add shimeji to the pan and cook for 2 minutes.
- Add garlic into the pan, mix well and cook for 30 seconds.
- Add soy sauce, salt, and ground white pepper. Once the sauce is dry, turn off the heat and transfer to a serving plate.
- Serve the shimeji stir fry immediately garnished with thinly sliced scallion.
Comments
I've tried it and it is amazingly good. Cheap ingredients, easy to cook and tasty. Thank you for sharing this recipe with us. :D
I'm so happy to hear this Bianca. Thank you for sharing your experience with me. :)
This is a great recipe as a side dish or main meal with meaty mushrooms for any night of the week.
I've never had this before but it sounds like a wonderful side dish! I wish I could find those mushrooms nearby to try this!
I do love mushrooms AND quick prep recipes ;) Nice job on this one!
The Stir Fry looks amazing! Butter Garlic Soy Sauce sounds super flavorful!
Stir fry is a family favorite and I'm excited to try this recipe!
This is awesome. I only added a pinch of salt instead of the full amount.
We've been so active in the kitchen during quarantine. We have involved the kids in picking out recipes, and making them! We made this today and it was a hit with the entire family!
This mushroom stir fry was the perfect side dish for dinner! Made some kung pao chicken, so this recipe paired perfectly with it. Definitely will be making again!
What a quick and easy side dish that everyone will enjoy and great with so many things.
These little mushrooms are so cute and tasty in this stir fry!
I love making stir fry's and this one is fantastic! It makes a great light lunch or dinner.
⭐️
Delicious!
Delicious!!
Was quite tasty! Threw in some cooked quinoa to give a bit more body. The mushrooms weren't my favorite, but the flavors were really good!
This mushroom recipe is wonderful and simple: It really lets the mushrooms shine! My 10 year old generally isn’t a mushroom fan, but he calls these “savory little morsels” and eats them happily. Thanks for such easy and flavorful recipe.
WOW! This was delicious.
I recently bought this type of mushroom (white shimeji) and had no clue what to do with this. I am excited to try your recipe. Thank you so much for sharing. I will prepare it with Japanese pumpkin on the side.
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