Comments on: Japanese Mushroom Recipes http://steamykitchen.com/3019-japanese-mushrooms.html Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Thu, 23 Apr 2015 19:10:52 +0000 hourly 1 http://wordpress.org/?v=4.2 By: MI http://steamykitchen.com/3019-japanese-mushrooms.html/comment-page-2#comment-1103530 Sat, 08 Feb 2014 03:50:33 +0000 http://steamykitchen.com/blog/?p=3019#comment-1103530 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.

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By: Elly http://steamykitchen.com/3019-japanese-mushrooms.html/comment-page-2#comment-1102985 Thu, 30 Jan 2014 23:39:47 +0000 http://steamykitchen.com/blog/?p=3019#comment-1102985 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!

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By: Rachel in Seattle 'burb http://steamykitchen.com/3019-japanese-mushrooms.html/comment-page-2#comment-1086532 Wed, 17 Oct 2012 22:32:15 +0000 http://steamykitchen.com/blog/?p=3019#comment-1086532 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.

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By: Rachel in Seattle 'burb http://steamykitchen.com/3019-japanese-mushrooms.html/comment-page-2#comment-1086531 Wed, 17 Oct 2012 22:26:45 +0000 http://steamykitchen.com/blog/?p=3019#comment-1086531 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.

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By: Elena http://steamykitchen.com/3019-japanese-mushrooms.html/comment-page-2#comment-1086055 Fri, 14 Sep 2012 04:16:08 +0000 http://steamykitchen.com/blog/?p=3019#comment-1086055 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?

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By: Michelle Tam http://steamykitchen.com/3019-japanese-mushrooms.html/comment-page-2#comment-1086054 Fri, 14 Sep 2012 04:12:58 +0000 http://steamykitchen.com/blog/?p=3019#comment-1086054 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.

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By: EvitaB http://steamykitchen.com/3019-japanese-mushrooms.html/comment-page-2#comment-1085712 Fri, 24 Aug 2012 11:48:37 +0000 http://steamykitchen.com/blog/?p=3019#comment-1085712 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…

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By: d.m.hutchison http://steamykitchen.com/3019-japanese-mushrooms.html/comment-page-2#comment-1084412 Sun, 03 Jun 2012 21:23:46 +0000 http://steamykitchen.com/blog/?p=3019#comment-1084412 these bumapi champignons mushroom look delious….tried in soup…slimmy…DO THES NEED TO BE COOKED NOT BE POSIONIOUS??

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By: MikeD http://steamykitchen.com/3019-japanese-mushrooms.html/comment-page-2#comment-1084038 Thu, 10 May 2012 14:13:56 +0000 http://steamykitchen.com/blog/?p=3019#comment-1084038 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.

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By: kcmn http://steamykitchen.com/3019-japanese-mushrooms.html/comment-page-2#comment-536906 Sun, 15 Jan 2012 02:06:50 +0000 http://steamykitchen.com/blog/?p=3019#comment-536906 That’s crazy, Larry. Why choose between European or Asian mushrooms when we can try them all?

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