Stir fry white beech mushroom(bunapi-shimeji)
Stir fry white beech mushroom(bunapi-shimeji)

Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, stir fry white beech mushroom(bunapi-shimeji). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Stir fry white beech mushroom(bunapi-shimeji) is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Stir fry white beech mushroom(bunapi-shimeji) is something that I have loved my whole life.

Heat up the pan with a little bit of vegetable oil. Sautee the onions and ginger till it caramelized a little. Bunapi-shimeji (ja:γƒ–γƒŠγƒ”γƒΌ), (White Beech Mushroom, White Clamshell Mushroom); bunapi was selected from buna-shimeji and registered by Preparation makes the mushroom easier to digest. It is often eaten with stir-fried foods including wild game and seafood.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook stir fry white beech mushroom(bunapi-shimeji) using 10 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Stir fry white beech mushroom(bunapi-shimeji):
  1. Get White beech mushroom
  2. Prepare Chrysanthemum greens
  3. Prepare 1 medium onion
  4. Prepare 1 stalk leeks
  5. Prepare Ginger
  6. Get 1 egg
  7. Take Oyster sauce
  8. Prepare Mirin
  9. Make ready Vegetable oil
  10. Prepare Ground black pepper

Two varieties of shimeji that are commonly sold in the US are buna shimeji/brown beech/brown clamshell mushroom and bunapi shimeji/white beech/white clamshell. 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.

Steps to make Stir fry white beech mushroom(bunapi-shimeji):
  1. Heat up the pan with a little bit of vegetable oil. Sautee the onions and ginger till it caramelized a little. Add up the mushrooms, 1 teaspoon of mirin and stir fry for 1-2 mins.
  2. Add the chrysanthemum greens and leeks. Beat one egg in the middle and scramble it. Stir to mix up all the ingredients. Pour a tablespoon of oyster sauce. Stir again. A pinch of black pepper to taste.
  3. Enjoy 😁.

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. These are called "white beech mushrooms" and "Bunapi" is actually a Hokuto trademark - they bred this particular mushroom from the Buna Shimeji (above) for its smooth, ivory color. It tastes very similar to the Buna Shimeji, and any recipe above will work for Bunapi.

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