Shimeji mushrooms, also known as beech mushrooms are wonderful for stir fries. Stir fries are wonderful to make because they are fast, simple, and provide a lot of flavor.
Never heard of shimeji mushrooms, well they are the 3rd most popular mushroom to eat in Japan. They are very versatile and offer a rich buttery flavor the dish. They are also commonly prepared in broth soups with udon or ramen noodles. You can find them here in the US in local farmers markets, or also where I have purchased them in Whole Foods.
Yields 4 servings
2 bags of shimeji/beech mushrooms - remove the bottom
1 pint of grape tomatoes
1 yellow onion - large dice
1 eggplant - cubed
1/2 cup flat leaf parsley - stems removed
3 tablespoons olive oil
1 teaspoon butter
1 teaspoon mirin - sweet rice wine vinegar
1 teaspoon plum sauce
2 tablespoons white wine
Salt + pepper
In a skillet pan heat the olive oil and butter over medium heat.
Add the onions with a pinch or 2 of salt. Let them saute for about 1-2 minutes.
Then add the tomatoes, eggplant and mushrooms. Let this cook for 5 minutes, and season with salt and pepper.
Add the white wine and bring the heat up to medium/high to cook off the alcohol. Allow this cook for 2-3 minutes.
Then reduce the heat to low, add the fresh parsley, and finish the dish with mirin and plum sauce.
Adjust seasoning if necessary and gently mix. Turn the heat off.
This is best served over cold soba noodles in the summer with some extra plum sauce for dipping or if you don't have soba noodles spaghetti works perfectly.