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.

Delicious!