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!

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Comments 66

  1. Marc @ NoRecipes

    Nice! I love all these mushrooms and you make them look larger than life. Have you ever tried Matsutake mushrooms?

    yeah, i like the matsutake mushrooms – SO EXPENSIVE THOUGH!!! ~j

  2. Mrs. T.

    Just bought and cooked those white bunapi mushrooms myself 2 weeks ago, ate them for the first time. They are incredibly delicious, more flavorful than I expected since their aroma while raw is pretty mild. Maitakes: Rulers of the fungal universe, they crisp up really well when sauteed just right. Will have to find those king trumpets. Love the mushroom post!

    You’ll LOVE the King Trumpets – will post a great recipe in a few days for them ~j

  3. stacie

    gorgeous!! i love this. i want a box of japanese mushrooms. how do you get mushrooms from hokto kinoko? do you have to be in LA? i couldn’t find a way to order from there site, but maybe i have to look harder.

    thanks for the inspiration!

    I bet you can find them at Japanese supermarkets. I’ll find out where they are sold ~j

    1. ZuVuYah

      Hi There! just cooked my first white bunapi’s tonight. Absolutely wonderful! I will be looking for the other kinds immediately! I got them at my local health food store so am guessing that quality produce providers may have them. I live in Port Angeles WA which is about 1500 miles north of where they are grown. Good Luck! ZuVu

  4. [email protected]

    Only four hours to research and post. You’re a super power. It would have taken me weeks. Beautiful.

  5. Toni

    I love mushrooms – cooked. All mushrooms, in fact. These look spectacular, of course – you photo goddess!! Don’t have a particular mushroom recipe, as I use them in all kinds of dishes, but I know that mushrooms are anti-carcinogenic. All of them. Shitakes have the reputation, but it turns out that they all have similar chemical properties which make them great for your health.

    oh i totally forgot to include health info in the post! ~j

  6. Carolyn Jung

    Thanks for the great primer on Japanese mushrooms. They are so gorgeous, and each of them so distinctive looking. Your photos make them look like glam movie stars, too.

  7. Phoo-D

    Your photos are simply luscious! Thank you for the tutorial. I encountered Shimeji mushrooms in a few restaurants last year and fell in love with the flavor. If you find a mail order source please do report back! I can’t wait to read about the recipes. Mmmm.

  8. Hélène

    Love all of your mushrooms pictures. We don’t have many varieties in my areas. I love mushrooms and especially mushroom soup.

  9. Misty

    I love your pictures, especially the Bunapi Shimeji. I eat a lot of mushrooms, especially portabello/portabellini. Being vegetarian I find mushrooms are a great substitute for meats in many recipes.

    One of my favorites is very simple – marinate portabello caps for a while in a mixture of balsamic, olive oil, salt & pepper, and whatever herbs tickle your pickle. Then throw them on the grill for a bit and enjoy!

  10. shavedicesundays


    I love those beech mushrooms. I did a post on a simple stir-fry using thos, some oyster sauce and fruit vinegar if you’re interested. Very quick and easy and my kids love them. I need to try some of those other ones you posted on. Lovely photos as always.

  11. Murasaki Shikibu

    These are great for pasta. Use as many varieties as you can get your hands on and braise them in garlic, chili & olive oil. They’re delicious with or without sun dried tomatoes which will give the pasta an additional zip!

  12. Dominique (de vous à moi...)

    I’ve never cooked japanese mushroms! here, in Fance, we find ceps, chanterelles, and many flavoured ones. I prefer cooking them a few minutes in a large pan with extra olive oil,salt, pepper and I add in the end parsil and garlic finely chopped…

  13. soulchocolate

    Yahoo!! I am a huge fan of mushrooms, these photos are exceptionally good! I love that photo with all that variety of mushrooms available. I will be gazing at these for a long time…

  14. kat

    yummy, this is the brand I always buy here, though I think they call it HOKUO here. my favorite mushroom recipe is a little butter, sake, salt, pepper and fresh parsley…serve on warm baguette.

  15. giabella designs

    I love stuffed mushrooms and sauteed mushrooms. For the sauteed mushrooms – garlic, olive oil, basalmic vinegar and some crushed red pepper flakes! yummy

  16. Eleanor Hoh

    Gorgeous, great post. Wish we had more mushroom choices in Miami. Jaden, the first mushrooms were stir fried in the preseasoned cast iron wok I sent you, right? Don’t you think the wok is brilliant? It gives everything you cook in it yummy flavor and texture. I’d like to talk to you about your experience.

    yes WokStar, it is! ~j

  17. Eat. Travel. Eat!

    This is very interesting! I never knew they grew the mushrooms that way. We personally use the brown beech mushrooms a lot for cooking. They are great for a simple stir fry with chicken, soy sauce, and veggies!

  18. melit

    Quick,nutritious recipe I learned from the farmers moons ago…
    Boil mushrooms with ginger and chayote…very simple soup recipe!!

  19. joey

    Love mushrooms! And the most variety we can get here are these Asian mushrooms (as opposed to wild forest mushrooms from the Western world like chanterelles and moresl)…can’t wait for your recipes! 🙂

    I wish I could send you some morels…plentiful! ~j

  20. Sues

    I’ve read so many posts about mushrooms today, which is awesome since I’m on a major mushroom kick! I LOVE the Japanese Bunapi Shimeji Mushrooms, but really I’m a fan of them all. Thanks for the helpful tutorial 🙂

  21. tigerfish

    I have not found anyone who does not like mushrooms except those who avoid them intentionally due to “rich man’s disease – gout”. ;p

    I remember when I was younger, my mum would just steam/blanch the brown beech mushrooms and we just eat them with Sin Sin Garlic Chili Sauce. In a way, that was not the best way to enjoy them but it’s kinda addictive.

  22. matt wright

    Fantastic, absolutely fantastic shots of the mushrooms. Some of the best shroom shots I have ever seen. What a collection of mushies too!

  23. Madeline

    Great info on Japanese Mushrooms and those photos are gorgeous! I would love to be able to find these here in Canada but I suppose that would make them a little less local 😉 I made a mushroom tart the other day that was really tasty. Good way to use up lots of mushrooms and totally versatile.

  24. diva

    love all the photos. agree with marc, u make them look larger than life, but to me, mushrooms ARE larger than life! especially enryngii. love em. mum makes them in this wicked miso soup. 🙂 thanks for the linkage. i’m very jealous of your box of mushrooms. xx

  25. Tenarr

    I get an organic produce delivery every week & all these mushrooms, from this producer were in it! Imagine my excitement when I found your site & now know what to do with them.


  26. Donna

    I was given a few matsutake mushrooms that were picked in northern Ontario. Does anyone have a recipe using these mushrooms and I was also told that they can be pickled anyone have a recipe for pickling these mushrooms.
    Any help would be appreciated.


  27. Schuldich

    I don’t like the way many mushrooms get squishy. so, I cook them and then spread them on yummy baugette or other crusty white bread. It is good…

  28. amy

    Yum! Great pictures and very informative. Just went to the new H-Mart in Burlington, MA for the first time and they have all 4 of these exact mushrooms. I brought home miyatake and brown beech. Can’t wait to try them 🙂

  29. Char

    I LOVE your website! I’ve been buying those wonderful Brown Beech Mushrooms and got some great ideas about new ways to use them. Your photography is gorgeous.


  30. Dee Dee

    I was just given some Bunapi mushrooms, had never seen them, and glad I found your website to identify them. The Hokto mushroom farms are just a few miles, in San Marcos, Calif. from where I live, so I’m going to try to go there and see them grown. What an exciting new addition to my mushroom recipes-I’m going to try all the types!It will be ‘Mushroom Heaven’!

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