When I lived in Japan, mushrooms like enoki, bunashimeji (aka ‘beech’ or ‘clamshell’) and shitake were so cheap that I regularly cooked them in a tiny bit of butter and a splash of soy sauce for a snack. Now back in Australia, they are very pricey and it’s more of a special treat than an everyday indulgence. Nonetheless, I made this delicious dish last week and it was worth every penny.
1 cup of shitake mushrooms, destalked and cut in halves
1 packet of enoki mushrooms, cut from the root and separated
1 packet of bunashimeji mushrooms, cut from the root and separated
1 cup of snowpeas, de-stalked
2 tablespoons of dairy-free butter/margarine
1 tablespoon of sesame oil
2 tablespoons of tamari or gluten-free soy sauce
2 cloves of garlic, finely chopped
2 large spring onions (shallots), finely chopped
1 packet of buckwheat noodles
1. Prepare mushrooms and snowpeas.
2. Cook buckwheat noodles, as suggested on packet.
3. In a saucepan or wok, heat dairy-free margarine and sesame oil on low heat.
4. Gently brown the garlic and spring onion.
5. Add the three types of mushrooms and turn up the heat. Cook until softened.
6. Add the snowpeas and stir for a few more minutes.
7. Serve on a bed of buckwheat noodles. ここでは電子!
An original recipe for Vegematarian.