Japanese Mushroom Recipes


I’ve been playing around with Japanese mushrooms lately, having received a big box of them from Hokto Kinoko (read LA Times article on them) 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:



I got that massive package of Japanese mushrooms two days before I was to leave on vacation and was scrambling to cook as many dishes as possible for the blog, totally stressing that these mushrooms wouldn’t last in the refrigerator for a week until I returned. Then I found out that as long as they stay in their packaging, unopened, they’ll last 6 weeks. Whew. So I still have a few packs left in the fridge. I will be adding mushroom recipes all week long.

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.

Shimeji Mushroom Recipes

Vegetarian Japanese Shimeji Mushroom Omelet
15 Minute Japanese Mushroom Flatbread
15 Minute Udon Miso Noodle Soup with Japanese Shimeji Mushrooms
Japanese Noodles with Shimeji Mushrooms Recipe
Halibut and Shimeji Mushroom in Parchment Recipe

Truffled Potatoes with Shimeji Recipe
Shimeji Mushrooms with Aburage Miso Soup Recipe
Mum’s Yaki Udon with Shimeji Recipe
Fried Tofu Stuffed with Shimeji Recipe
Seared Scallops in Spicy Cream Sauce with Buna Shimeji Mushrooms Recipe
Ramen with Salmon and Shimeji Mushrooms Recipe
Steak with Shimeji Mushrooms Recipe

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.

Maitake Mushroom Recipes:

Warm Maitake Pasta with Citrus Soy Dressing
Maitake Mushroom Chawan Mushi Recipe

Beer Battered Maitake Mushroom With Japanese Tartar Sauce Recipe
Maitake Sea Bass Recipe
Maitake Mushroom & Asparagus Stir Fry Recipe
Maitake and Beech Mushrooms with Simmered Tofu on Sesame Rice Recipe

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!

King Trumpet Mushroom Recipes

Teriyaki Mushroom Sauce with Grilled Salmon
10-Minute Shrimp and Mushroom Thai Curry
Arctic Char with King Trumpet Mushrooms and Lemon Butter Sauce Recipe

Roasted King Trumpet Mushrooms Recipe
Breaded Curried King Trumpet Mushroom Recipe
Braised Chicken with King Trumpets Recipe
King Oyster Mushroom Stirfry Recipe
Roasted King Trumpet Mushroom Recipe



Do you have a great mushroom recipe? Let me know in the comments!

Did not load Widget Area 5

Comments 66

  1. Larry

    I don’t understand people’s fascination with everything Asian. I mean, some Asian mushrooms are good, but y’all should try European mushrooms like chanterelles and others (they grow in the US too), you won’t go back to the Asian ones…jeez!

    1. Delicattessan

      What a small minded thing to say. Why try foreign food at all, if this is your reaction to mushrooms. Have you ever even tried a Masataki mushroom? In all likelihood, you haven’t, considering they are one of the most expensive mushrooms on the planet to purchase. Their flavor is the most exquisite delicacy a mushroom connoisseur can consume, and they only grow in Japan and China. Asian mushrooms are prime mushrooms. I’m American, and even I know that much.

  2. kcmn

    That’s crazy, Larry. Why choose between European or Asian mushrooms when we can try them all?

  3. MikeD

    What a ridiculous and rude thing to say! Just because one enjoys Asian mushrooms does not mean that one cannot or does not enjoy others. And, in case you didn’t know, many of these species grow in many parts of the world. Maitake, for instance, grows quite prolifically in parts of the US. We call it Hen-of-the-Woods.

  4. d.m.hutchison

    these bumapi champignons mushroom look delious….tried in soup…slimmy…DO THES NEED TO BE COOKED NOT BE POSIONIOUS??

  5. EvitaB

    finding the richest assortment at the huge Sky Food Supermarket in Flushing, Queens, New York. My favorite King Oyster mushrooms, come from 6 inch giants to 2 inch jewels, the perfect stand-in for ceps/porcinis in texture and taste, but available year-round and a fraction of the price (yesterday :1.99/lb – $2.49/lb !!). Standing up nicely to stir-frying, like in last night’s dinner of short ribs and sugar snaps, 10 minutes from prep to serve. Also great in a Spanish tortilla with asparagus, or in a veal shoulder roast gravy with guanciale/jowl. Endless, delicious possibilities, meat substitute…

  6. Michelle Tam

    I love this brand of mushrooms! They’re super cheap at Ranch 99 stores on the west coast. It’s cool that they’re organic and last super long in the fridge.

  7. Elena

    Perhaps the reason why people find it fascinating is because it’s a new, foreign concept, don’t you think? Any person who likes mushrooms will have eaten a variety of European mushrooms; they’re just much more available in the Western world and a such finding information and recipes will be easier.

    Japanese mushrooms, on the other hand, are relatively new to food lovers – just look at the amount of people asking where to find them. So informative posts like this are always welcome!

    As a side note, liking Japanese mushrooms doesn’t mean we don’t like or won’t try European ones, just like MikeD said. And who’s to judge what one likes or dislikes if it’s not harming anyone?

  8. Rachel in Seattle 'burb

    After spending all weekend at the Puget Sound Mycological Society Wild Mushroom Show, on Monday I sautéed some Bunapi, Enoki, Maitake with a big ol’ hunk of leftover Chanterelle.

    Shrooms are shrooms. They don’t have ethnicity, just habitat.

    Guy I know in SF Bay area grows hundreds ofpounds of Shitakes.

  9. Rachel in Seattle 'burb

    Sorry, I didn’t mean to send yet.

    *Guy I know in SF Bay area grows hundreds ofpounds of Shitakes.* Does that make them gay mushrooms, or California ‘shrooms, or Japanese?

    No. Just ‘shrooms.

    BTW, Bunapi are known as Beech mushrooms in Europe. Same mushroom. Different languages.

  10. Elly

    whoops! meant to post this comment here on this page 😉

    I love your site!!
    FYI i just noticed that a bulk of your recipes for the brown beech mushrooms are all linked the LA times halibut recipe. I was able to find them individually with a google search for the titles, but just wanted to let you know.
    Just got some of these little brown fun-guys in my CSA box and stoked for all the info you shared! THANKS!

  11. MI

    Living in the Twin Cities, MN, we’re fortunate to have a huge Hmong culture. Along with many other cultures too. What that means, is a great number of Asian and other Global food stores. Those stores are conveniently located along the bus routes and with affordable prices.

    I see these mushrooms (all varieties listed here) and other ones that appear as the special of the week, sold for a fair price. (like under a couple bucks.) This week I took a chance (never really enjoying mushrooms in my food before.) and bought some of the white beech ones. I threw them in a turkey soup and slow cooked it. I’m pleasantly surprised how good they tasted. I’m bookmarking this blog to get ideas what to use with some of the other varieties.

  12. Judy Pokras

    Is there a place where I can mail order organically grown Japanese mushrooms? The only ones I ever find here in southern Palm Beach County, Florida (33437) are Shiitakes. Would love to try all the varieties you write about.

Leave a Reply

Your email address will not be published. Required fields are marked *