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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.
- 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
- 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.
Fiddleheads can stay fresh if vacuum packed for up to 3 weeks in your fridge, submerging them in ice water in your fridge, with a change of water every two to three days will also keep them fresh for up to three weeks or more.
Common cooking methods include steaming and boiling but Fiddleheads are best showcased sautéed in olive oil or butter. They will retain their crunchiness and achieve new flavors that cannot be reached with water based cooking methods. Fiddleheads pair well with other spring food plants such as snap peas and pea tendrils, morel mushrooms, green garlic and spring onions, artichokes, grapefruit and lemons and stinging nettles. Other favorable food parings include cured meats such as proscuitto and pancetta, melting cheeses and hard grating cheese, shrimp, white fish, black olives and potatoes. Fiddleheads can be enhanced with herbs such as marjoram, rosemary, tarragon, basil and thyme.
Fiddleheads are an excellent source of vitamins A and C and are rich in niacin, magnesium, iron, potassium, and phosphorus. They are also rich in antioxidants and bioflavonoids, which are plant chemicals that help protect against disease