JAPANESE HOME COOKING: Stir-fried mushrooms

October 11, 2011

Did you know that about 90 percent of the weight of mushrooms is water? Correctly dealing with this water is the key to mushroom dishes.

"Water can be removed by stir-frying thoroughly. You have reached the goal if the mushrooms are golden and aromatic," says cook Masayo Waki.

The mushrooms should be cut in thick slices because they will shrink when they are cooked. This dish is good with meat and fish or folded into an omelet. Serves two.


For stir-fried dish:

6 shiitake mushrooms

1 pack of shimeji mushrooms

9 regular mushrooms

1/2 clove garlic

1 Tbsp chopped parsley

1/4 tsp salt

1 Tbsp butter

2 tsp cooking oil

For omelette:

2 eggs

1 Tbsp milk

1 Tbsp butter

Pinch of salt


70 grams of stir-fried mushrooms


To make the stir-fried dish, remove the stalks from the mushrooms, cut into 7-mm slices. Cut off the stalks of the shimeji. Finely the chop garlic.

Place oil and all the mushrooms in a frying pan over medium heat and sprinkle with salt. Mix. When the mushrooms start sweating, turn the heat up and stir-fry until most of the water is gone. Add butter and stir-fry until golden. Add garlic. When the aroma rises, add parsley. Mix and turn off the stove.

To make the omelet, break eggs into bowl, beat lightly with fork. Add milk, salt and pepper and mix. Heat the frying pan over a medium heat for about a minute and add the butter. Before it melts completely, pour in the egg. Mix until egg is half-set, preferably with a silicone spatula. Place stir-fried mushrooms on semicircle near you. Fold the other semicircle over toward you. Tip pan and turn the omelet into an almond shape using the side of the pan. Turn and cook lightly. Serve with young salad leaves.

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From the vernacular Asahi Shimbun's Okazu Renshucho column

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Stir-fried mushrooms and omelet (Photo by Katsumi Oyama)

Stir-fried mushrooms and omelet (Photo by Katsumi Oyama)

  • Stir-fried mushrooms and omelet (Photo by Katsumi Oyama)

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