Okay, so I practically went berserk over Japanese mushrooms this week and snapped up 3 new (to me) kinds of mushrooms with absolutely no idea of how I was going to cook them. All I knew was that they looked promising and had interesting names, that’s good enough for me.
Ta-da, introducing bunapi (white beech), maitake (dancing mushrooms) and bunashimeji (brown beech) mushrooms, all California grown. Cute, huh? Love their names. If Tyson became a daddy, I’d name his puppies after them .
So here’s what I did with these cuties. I made up this recipe on the fly. Again I don’t have exact measurements for the ingredients simply because I don’t measure. These are just estimates of what I used.
- 1-2 chicken breasts, sliced thinly into strips
- 3 packs of mushrooms
- A few cloves of garlic, chopped
- 1 carrot, diced
- 1 cup chicken stock
- Italian herbs
- Seasoning to taste
Heat butter and garlic over medium heat till fragrant. Saute mushrooms and carrots with a good pinch of salt till softened. Add chicken, stock and herbs and simmer for a few minutes minutes till cooked through. Season and you’re ready to serve.
You can have this beautiful 3 mushroom chicken stir-fry over rice or pasta. I made quesadillas and they were a hit. Remember though, these are not your regular mushrooms. These Japanese ones are slightly bitter and pungent which gives it a decidedly Asian fusion twist.
With the leftovers, we made a lettuce wrap that blew our socks off. So healthy, so good for a blazing hot day, washed down with a glass of iced jasmine tea. And so chic too! You got to try this .