Stir Fried Shimeji Mushroom

This quick 10 minute stir fried shimeji mushroom recipe is an easy and delicious side dish for any meal. Brown beech mushrooms stir fried in butter, garlic, and soy sauce, this mushroom recipe is full of wonderful buttery and savory flavor.

This easy brown beech mushroom recipe is my go-to whenever I pick up a package from the store! It’s quick, simple, and always delicious. You can whip it up in minutes, making for the perfect last minute side dish.

 

Why You’ll Love This Recipe

• Once you’ve got your mushrooms trimmed, it takes 10 minutes to cook. It’s perfect for those busy weeknights when you need a healthy side dish to go with your dinner.
• It keeps well and reheats wonderfully, making it great for making ahead of time! It’s one of my go-to for packed lunches.
• It’s extremely easy to make. You don’t have to be a pro in the kitchen to make this simple mushroom stir fry.

Ingredients You’ll Need

• butter — feel free to be more generous with the butter. I use unsalted butter.
• shimeji mushrooms — also known as beech mushrooms, are a very common mushroom found in Japan but are cultivated in North America, Europe, and Australia as well. They have a nutty, savory flavor and grow from an interconnected base. You’ll have to cut off the base at the bottom to prepare the mushrooms for cooking. There are a number of varieties of shimeji mushrooms, such as white shimeji, which is also known as white beech mushroom. This recipe uses brown beech mushrooms/brown shimeji mushrooms.
• salt — just a pinch.
• garlic — if you have the time, I recommend mincing garlic ahead of time and freezing it so you’ll have minced garlic ready to go whenever you need it! It saves me a ton of time.
• soy sauce — I use low sodium soy sauce.
• sesame seeds — I love topping the mushrooms with some toasted sesame seeds for a bit of crunch. I also like to garnish with green onions.

How to Make Stir Fried Shimeji Mushroom

• In a large skillet over medium heat, melt the butter. Add the mushrooms to the skillet and saute for 5 minutes. Add more butter if needed.
• Add the salt and minced garlic.

• Saute for another minute before adding the soy sauce.
• Saute for 4 minutes, garnish with sesame seeds, and serve.

Make Ahead Tips

• Meal prep: once cooled, store the cooked mushrooms in an airtight container for up to 4 days in the fridge.
• Freezer: while cooked beech mushrooms are freezer-friendly, I have not tried to freeze this recipe.

More Mushroom Recipes to Try

• Gochujang Mushroom Bowl
• Garlic Butter Mushrooms
• Air Fryer Mushrooms
• Mushroom Udon

Other places to connect with me
@carmyshungry on Instagram
Facebook
Shop my Amazon faves
Email: [email protected]