Japanese Mushroom Recipes

Shiitake, Maitake, Brown Beech, and more: mushrooms are an important part of Japanese cuisine. There so many ways to enjoy these delicious mushrooms! Read on for some awesome Japanese Mushroom recipes and how to identify the different kinds in the supermarket.

I’ve been playing around with Japanese mushrooms lately. Look at these babies! From left to right, these are White Beech Mushrooms (Bunapi Shimeji), Brown Beech Mushrooms (Buna Shimeji), Maitake Mushrooms and King Trumpet Mushrooms (Eryngii)

These are organic and grown in the United States (the ones sold in US are grown in California) and even cultivated on recyclable material with no chemicals or additives. Japanese mushroom farm at Hokto Kinoko:

About Japanese Mushrooms

I took some time to give each mushroom variety a glamor shot – these were really fun to photograph. I hope you enjoy them!

Japanese Brown Beech Mushroom

Shimeji Mushroom is the third most popular mushroom in Japan, after shitake and enoki. They are called “beech mushrooms” because they often grow on fallen beech trees. These have a white base and cracked, speckled brown caps white are so very pretty. Surprisingly, they have no aroma! But their texture once cooked is smooth, crunchy. Shimeji mushrooms are buttery and nutty. You must cook Shimeji mushrooms, do not eat raw. Perfect to pair with noodles! The first recipe below is my Japanese Noodles with Shimeji Mushrooms Recipe.

Japanese Mushroom Recipes – Shimeji Mushroom

A simple vegetarian omelet that’s savory, cheesy and healthy. The original recipe came from a health spa in Mexico, Rancho La Puerta.

It’s the quickest gourmet-y appetizer ever and I love using naan flatbreads as the base. It’s pre-baked, which is a fantastic shortcut for when I don’t have time to roll out my own pizza dough.

Fast food Japanese style! Start to finish, this healthy and light Japanese Udon Noodle Soup with Miso takes less than 15 minutes.

A 20-minute easy Japanese mushroom noodle dish that’s as delicious as it is simple

For this recipe, a small spoonful of truffle cream is stirred through the finished dish where the heat does it job to release and infuse the ingredients with white truffle goodness.

This tasty miso soup is packed with great flavors and textures!

This great recipe is serves up perfect steak every time, and the mushroom sauce served on top is exceptionally delicious!

Japanese Bunapi Shimeji Mushroom

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.

Japanese Maitake Mushroom

According to Kimiko Barber, in Japanese, these mushrooms are called “dancing mushrooms.” When these mushrooms move in a gentle breeze, they resemble coral dancing in the current. It’s scientific name is Grifola frondosa and also known as Hen of the Woods. It’s a sturdy mushroom and holds its shape in a quick stir-fry and very pretty in soups with its swirls and curls floating. The taste is rich, earthy, woodsy and its texture is crisp/firm.

Japanese Mushroom Recipes – Maitake Mushrooms

A super simple pasta recipe with a zesty citrus soy dressing.

It’s rich, decadent and the best part is that the recipe is flexible.

At Vedge in Philadelphia, chef Richard Landau entices carnivores at his vegan spot by making a statement with these dramatic, crispy mushrooms.

You need thick, firm-fleshed fish fillets to take the heat of pan-roasting; sea bass is ideal because the skin crisps up so nicely in the hot pan. Tilefish makes a good alternative.

An easy and delicious stir fry which pairs mushrooms with asparagus – the perfect combo.

Perfectly cooked mushrooms on deliciously seasoned rice.

Nearly a full meal and absolutely satisfying–a knife-and-fork dish that highlights the vegetables. Maitake mushrooms, aka hen-of-the-woods, have a robust, nutty flavor that particularly complements the dish. If you can’t find them, sub in a handful of another favorite mushroom.

Japanese King Trumpet (Eryngii) Mushroom

These are my favorite Japanese mushrooms, I love their hearty, meaty texture and sometimes I even use these mushrooms as a meat substitute. I like to slice these mushrooms into 1/4-inch slices and then pan fry them with a little butter, mirin and soy. (I’ll post a recipe up later this week)

King Trumpet mushrooms are sweet, mild and buttery. Its stem is thick, robust and the Eryngii is related to the common Oyster Mushroom. In fact, sometimes, they are known as King Oyster Mushrooms. The ones shown here are about 3 to 4-inches tall and its base is 3/4-inch in diameter. Big boys!

Ian Garrone shows you in a short video clip what to look for when buying King Trumpet mushrooms. He also says their taste is similar to abalone – and I totally agree!

Japanese Mushroom Recipes – King Trumpet Mushrooms

Saute the mushrooms – once they are softened, pour in the teriyaki sauce. Simmer for another minute, and it’s ready to pour over your grilled salmon, grilled steak or just poured over steamed rice. So good!

Thai curry is my “break in case of emergency” meal – as I always have a can of coconut milk, a can of curry paste, shrimp in the freezer and miscellaneous vegetables in the refrigerator. Rice is only a one-finger trigger button away or already cooked, stored in the freezer.

A delicious fish dish with a divine lemon butter sauce, with glorious king trumpet mushrooms!

This recipe is an easy one, no food processor or blender required, but it requires some preparation.

These bowls have sautéed king oyster mushrooms, spicy peanut tofu, steamed baby bok choy and soba noodles flavored with a drizzle of sesame oil and chives.