Shimeji is also called Beech mushrooms. I like these mushrooms a little bit more than enoki; mainly because enoki always gets stuck in between my teeth and you have to eat a lot of enoki to get that feeling that you’re actually ingesting something.
I had the eggplant leftovers for a late breakfast or early lunch and now I’m eating this.
- 1 bag shimeji mushrooms *
- 2 garlic cloves, minced
- 1 TBS canola oil
- 1 scallion, finely sliced
- Udon noodles
- 2 tsp miso paste
- 1 TBS sesame oil
- 1 TBS soy sauce
- ⅛ tsp ground white pepper
- 3 TBS water from soaked dried shrimp (from the eggplant recipe yesterday) **
Cut off the base of the shimeji mushrooms and remove any black bits, then separate the mushrooms.
Cook the udon halfway because it’ll get cooked again with the sauce. Then drain and put aside.
Heat 1 TBS of canola oil in a pan over low heat. Cook garlic until aromatic. Add in shimeji, and keep stir-frying for about 30 seconds. Mix in miso paste, soy sauce, white pepper, and water. Turn up heat to medium-high to cook for another minute.
Transfer udon into the sauce and stir until done. Turn off heat and mix in the sesame oil. Garnish with scallions.
*I love Whole Foods and all but don’t buy the mushrooms at Whole Foods because you can get the SAME thing in the Asian supermarkets for 99 cents!
**You can also use the water from soaked dried shiitake mushrooms.