Monday, 24 May 2010

Buna Shimeji with Noodles

These tiny mushrooms are related to the oyster mushroom, they are often grown on beech trees. They have a mildy nutty flavour when cooked but are not to be eaten uncooked as then the flavour is bitter. Used in Japanese cuisine.

Buna Shimeji (Brown Beech) mushrooms 150g
Noodles for 2
chopped fresh or frozen ginger
half onion chopped or 2 spring onions
2 cloves garlic chopped
soy sauce
15floz/3/4 pint boiling water
1 tsp Seasoned Pioneers shrimp paste or 2 tsp fish sauce
A handful of chopped greens, I used small leaves of Swiss chard.

Remove the base from the mushrooms and separate them into small clumps, put them into a pan with all the other ingredients except the noodles and greens. Boil for 7 min. Add the noodles and greens and simmer for 3-5 min depending on the type of noodles.
Mix well. Serves 2.


Nicole said...

MMMMMmmmmmmmmmm...... I'll be knocking on your door soon. :)

Colours and Textures said...

Nicole you'd be most welcome!

jstinson said...

Looks delicious! I do so love mushrooms!