This is a bumble stir-frying recipe with brown beech mushroom and white beech mushroom.

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MIT Shitake Mushrooms, Nature Grade A Dried Mushrooms, Net Wt. 16oz (454g) (1LB) 4.2 out of 5 stars. 99 ($1.56/Fl Oz) Get it as soon as Mon, Feb 1. FREE Shipping on orders over $25 shipped by Amazon. Shiimeji mushrooms are a type of mushroom that is distributed and sold as oyster mushrooms that are best kept frozen until used in cooking. Due to the fact that they are low in calories only containing 14 calories per 100g serving size, they are popular among dieters trying to cut back on calories.

I love mushrooms very much for their special taste and nutrition fact, autumn is one of the best seasons for mushrooms and this is a super easy oyster mushrooms with black peppers. I love to make chicken soup with mushrooms, sometimes using deep-frying to create a crispy shell. You can also match it with curry. And this one is a more humble and easy mushroom stir frying. By the way, I love to highly recommend my pan-fried king oyster mushrooms for mushroom lovers. It got so many good feedbacks.

Shimeji is an edible mushroom originated in Asia. But I believe that you can also find the fresh shimeji on your local market. I mix the two variations together: brown beech mushroom and white beech mushroom to make a stir fry dish. Those beech mushrooms has a stronger fresh taste than oyster mushroom and better tenacity of shiitake mushroom. Thus now they are popular in China.

The preparation of shimeji is quite simple, just cut off the very hard end because both stem and stalk are great.

Instructions

Clean the mushrooms and cut off the hard end. Heat up some oil in wok, add green onion white to fry over slowest fire until slightly browned and seared. Add ginger shreds in.

Then place mushrooms in, add oyster sauce and soy sauce. At the very beginning, there will be lots of water. Continue to evaporate most of the water. Takes 2 to 3 minutes. Mix in sesame oil.

Transfer out and sprinkle fresh ground pepper.

5mins

10mins

Healthy brown beech mushroom and white beech mushroom stir-fry recipe.

Cuisine: Chinese

Servings: 2

2cupsBrown beech mushroom
2cupsWhite beech mushroom
1tbsp.vegetable cooking oil
1tsp.sesame oil
1 thumb piece of ginger , peeled and shredded
4green onions, white part only, cut into small sections
1/2tbsp.oyster sauce , vegan for note 1
1tsp.dark soy sauce , optional only for dark color
1/2tbsp.light soy sauce

Hit up some oil in wok, add green onion white to fry over slowest fire until slightly browned and seared. Add ginger shreds in.
Then place mushrooms in, add oyster sauce and soy sauce. At the very beginning, there will be lots of water. Continue to evaporate most of the water. Takes 2 to 3 minutes. Mix in sesame oil.

If you want to turn this into vegan friendly, use 1 tablespoon of light soy sauce with 1 teaspoon of cornstarch to replace oyster sauce.

Mushroom Stir Fry

Amount Per Serving

Fat 2g3%

Sodium 490mg21%

Carbohydrates 33g11%

Sugar 11g12%

Vitamin C 5mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Shimeji Mushroom, Truffle and Shiitake

Shimeji Mushroom, Truffle and Shiitake are critical members of the mushroom group. If these ingredients can be preserved for a long period while maintaining freshness, than the conservation cost and waste amount can be reduced and improvements can be made.Therefore, we have test froze different mushrooms at the Mita Exhibition Hall. I will introduce the results of the test freeze, what to consider and interesting facts about each mushrooms.

Shimeji Mushroom

Interesting Fact

“The flagrance of matsutake and taste of shimeji” is a popular saying that shows the highly praised flavor of shimeji mushrooms. The specific shimeji mushroom that is being referred in the saying is called Hon Shimeji. This type of shimeji is difficult to circulate and is rarely seen in the market.

Of course, normal shimeji mushrooms are delicious, and tastes phenomenal in soups. It is also a popular ingredient for vegetable stew. The seasonal period shimeji mushrooms are available is between October and November. This two month period is when the most delicious and affordable shimeji mushrooms are available. It is said that the more a shimeji mushroom looks like a plump looking umbrella, the more delicious it tastes. The shimeji mushrooms often sold at convenience stores are seen year round. However, with the normal method of preservation, the ingredient is damaged, and freezing it will drop the flavor quality.

During this experiment, we tested the two hypothetical questions written below.

1：Will the taste deteriorate if preserved with a Flash Freezer?
2：Will the market value stay the same if the content is preserved for display purposes?

Shimeji Nutrient Table

First, we would like to look at the nutriient information. This is the information of the ingredient with serving size of approximately 4 oz(100g).

Calories	18
Carbohydrates	5.0 g
Protein	2.7 g
Fat	0.6 g
Ember content	0.9 g
Dietary Fiber	3.7 g
Content’s Water Percentage	90.8 g　(90.8%)
Vitamin B1	0.16 mg
Vitamin B2	0.16 mg
Vitamin C	7 mg
Vitamin B6	0.08 mg
Folic Acid	28 μg
Pantothenic Acid	0.86 mg
Potassium	380mg
Calcium	1 mg
Magnesium	11 mg

The water moisture is quite high at 90.8%

Shimeji Mushroom Test Freeze Results

This time, we test froze and compared between the air based freezer and liquid based freezer. While the taste/flavor remained the same for both freezers, the shape and structure of the content changed. Therefore, it would be difficult to sell frozen shimeji mushrooms.

However, there was relatively no difference in flavor, and can still be used as a ingredient for cooking a meal. When comparing the appearances of both shimeji mushrooms, the air based frozen content seemed to have maintained the original shape better. Therefore, the air based freezer is recommended when it comes to freezing shimeji mushrooms. The results of this test freeze can be concluded as follow:

The texture of frozen shimeji mushrooms may change, but the taste stays the same. Therefore, it is difficult to preserve for displaying purposes, but can be used for cooking. If restaurants utilized flash freezers then the mushrooms can be preserved for cooking, reducing the total wastes and losses.

Shiitake

Next is the shiitake.

Interesting Fact

shiitake is rich in glutting acid and ungulates which are well known for flavor component. Often used as a base for soup, this mushroom is commonly used by the Japanese people. The texture and flagrance is very unique, and individuals often love or hate this special mushroom.

There are two types of Shiitake「Raw」and「Dried」

Raw Shiitake

This type can be battered, used as soup base, steamed, placed in sushi and stewed. Because freshness is easily lost, it is essential to preserve carefully. When purchasing fro

Shimeji Mushroom Calories