Japanese Mushroom Recipes

Winter is the perfect time to try some delicious Japanese mushroom recipes. We are highlighting six Japanese mushrooms which are all delicious, easily available in Japanese supermarkets, very economical and versatile in their usage. If you love mushrooms, the recipes below will be some great additions to your winter dishes. If you are not mushroom lover, try some of the recipes below which may turn you into one!

Did you know that most edible mushrooms are being studied for their health promting benefits, and many have been proven to boast your immune system. Mushrooms are rich in protein, fiber, vitamin C, B vitamins, calcium, and minerals, along with being excellent sources of antioxidants. Mushrooms contain polyphenols and selenium, as well as antioxidants that are unique to mushrooms (like ergothioneine, which scientists are now beginning to recognize as a “master antioxidant”).

Many reasons to try new recipes and eat more mushrooms this year!

Japanese Mushroom Recipes

1. SHIITAKE 椎茸 (Lentinula edodes) – Shiitake is one the most popular mushrooms in Japanese cooking and have become well known outside of Japan. Shiitake are available fresh or dried. If you buy dry soak in water for 30 mins to 2 hours before use. Only the caps are recommended to eat (remove stem). Shiitake mushrooms are most commonly used in soup stocks, nabe (hot pot) dishes and tempura, but here are four great recipes to try with Shiitake.

Sauteed Shiitake Mushrooms from Epicurious.com. A wonderfully simple side dish or appetizer. All you need is shiitake, olive oil and some teriyaki or oyster sauce. Takes five mins to make.

Fettuccin e with Shiitake Mushrooms & Basil from EatingWell.com. Who dosn’t like pasta. My kids loved this recipe so much it will probably be a once a week dish for the winter months.

Warm Quinoa, Spinach, and Shiitake Salad from Martha Stewart.com. This recipe is an amazing meatless power food bowl. A warm salad is just perfect for a winter lunch. The final feta adds a perfect touch.

Hearty Shiitake Mushroom and Miso Soup from Food Network.com. We tried this recipe the other day and it was delicious. Actually more on the stew side which was perfect. Definitely a winter for the colder months.

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2. ENOKI エノキ (Flammulina velutipes) – Enoki is a cultivated mushroom with a crunchy texture that is often used in nabe (hot pot dishes). It is traditionally used for soups, but can also be used for salads and other dishes. Enoki has a crisp texture and can be refrigerated for approximately one week. Make sure you cut all the ends off that were touching the cultivation material.

Noodle Bowl With Soba, Enoki Mushrooms, Sugar Snap Peas and Tofu from the NYTimes.com. This is a simple but hearty soup for the family. Noodles can be soba or udon.

Bacon Wrapped Enoki from Foodandwine.com. I made these the other day and could not keep up with the demand. They are a wonderful appetizer with white wine. I added a bit of shredded Parmesan cheese inside the bacon which added a bit more Umami!

Pork and Enoki Stirfry from allrecipes.co.au. Quick and nutritious one plate recipe for the busy family. The chestnuts and baby corn are optional. I just added veggies my kids like as replacements.

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3. SHIMEIJI シメジ (Lyophyllum shimeji) – Another very popular, cultivated mushroom. Shimeji is rich in umami tasting compounds, such as guanylic acid, glutamic acid, and aspartic acid.

Silken Tofu, Spinach, and Shimeji in Oyster Sauce from Daily Cooking Quest.com. Another great side dish which would go great with a main dish of fish or pork. The softer tofu and shimeiji meld perfecty with crisp spinach.

Pan-Fried Egg Tofu with Shimeji Mushrooms and Broccoli Recipe from the smokywok.com. This recipe calls for egg tofu, but I made with standard Japanese firm tofu and it was great. My kids love broccoli so this dish was perfect.

Japanese Noodles With Shimeiji Mushroom from the steamykitchen.com. Another great noodle and mushroom recipe for cold winter days. Any type of mushrooms could be used but I think Shimeiji do work the best with this dish.

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4. MAITAKEまいたけ (Grifola frondosa) – Maitake mushrooms are another very popular mushroom in Japanese cuisine. The name maitake means “dancing mushroom” in Japanese. It is also known as the “hen of the woods”, “sheep’s head”, “king of mushrooms” (due to its large size), and “cloud mushroom”. Maitake is best known for its cancer-fighting properties. In 2009, a phase I/II human trial was conducted by Memorial Sloan-Kettering Cancer Center, and it showed that maitake extract stimulates the immune systems of breast cancer patients. The results of the study were published in the Journal of Cancer Research and Clinical Oncology.

Seared Maitake Mushrooms from Epicurious.com. This recipe is a bit more complicated, but so delicious. If you are looking for a dish for a dinner party I think this one is perfect. Coupled with white or red wine you have a winner.

Hen_of_the_Woods_Frittata_8 Hen of the Woods (Maitake) Frittata from the Crepes of Wrath. The kids and I made this Frittata for breakfast the other morning and Oh Gosh it was great. Good dish for people who may not like mushrooms so much but want the health benefits. You can chop up the mushrooms really fine and barely detect. Great brunch dish.

Maitake Mushroom & Asparagus Stir Fry from Eden Foods.com. Great recipe for a simple stir fry with a variety or veggies. Follow the recipe recommendations or adapt with your only family’s favorite vegetables but don’t skip the Maitake.

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5. ENRINJI えりんぎ (Pleurotus eryngii)
– Erinji is large type of oyster mushroom that is popular in Japan. Its thick, meaty stem is usually sliced and incorporated into sautéed or grilled dishes.

Japanese Salt Grilled Erinji Mushrooms from nasilemaklover.blogspot.jp. Simple recipe perfect for a quick appetizer. All you need is enrinji mushrooms, butter, salt and pepper, mirin and sake.

Pasta with Eringi and Bacon from Withaglass.com. This is a great comfort meal. I you need something fast and in mass this is a good recipe. Simple pasta, bacon, enrinji, parmesan cheese and black pepper.

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6. Namekoナメコ (Pholiota nameko) – Is a small, amber-brown mushroom with a slightly gelatinous coating that is used as an ingredient in miso soup and nabe (hot-pots). It is sold in plastic bags or cans. Don’t let the slim turn you off from trying they are amazing!

Firm Tofu with Nameko Mushroom Sauce from Washoku Guide.com. One of my family’s favorite tofu dish. Great side dish with a grilled fish or beef.

Nameko Mushroom & Tofu Miso Soup from cookpad.com. Here is a fail proof recipe for Miso Soup and Nameko. A staple dinner side at our table year round!

Nameko Fried Rice is delicious. Check our this great recipe from yummly.com. It is definitely a kids pleaser. If your kids see mushrooms and think ick, just chop them up into tiny piece and say it is meat :-).