I must admit that I have made quite a number of adaptations, but everything is still vegetarian-friendly and simple to prepared. Besides, since dried porcini mushrooms are not available with me, I substitute them by dried black mushrooms. I also tweak the original recipe to my convenience, replacing spring onions for parsley and frozen udon for kishi-men noodles (flat udon noodles). I like the idea of adding a decent amount of olive oil cause it help dress the shimeji and noodles silkily smooth, but having half cup of it for 3 cups noodles as suggested in the cookbook sounds too oily for me so the amount is adjusted. Source (and recipe adapted from): the Japanese Kitchen The most popular variety for cultivation is buna shimeji, meaning вЂbeech shimejiвЂ™, so-called because in the wild this variety grows on fallen beech or elm trees.вЂќ In the wild, they grow at the foot of Japanese oaks (nara), and red pines. There are many varieties, both wild and farmed. вЂњShimeji г‚·гѓЎг‚ё is the third most popular mushroom in Japan.

Finally, I was sold by a recipe вЂ“ a nice vegetarian recipe вЂ“ in one of my newly purchased cookbooks. I havenвЂ™t expected that this miso sauce, made with only a few basic seasonings, would have pleased me as much as that fresh, handsome bunch of shimeji mushrooms.ДЄlthough this is not the first time I cook shimeji, I have been cautious with these вЂbeautiesвЂ™ trying to find a way to best utilize them.

Shimeji mushrooms