Sautéed Japanese Mushrooms

1 Reviews
100% would make this recipe again

Mushrooms are an essential ingredient in Japanese cuisine. This simple recipe enhance their umami flavor.

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Preparation : 10 min Cooking : 8 min
80 calories/serving

Ingredients

1 1/2 tbsp olive oil 23 mL
8 shiitake mushrooms 120 g
100 g eryngii mushrooms (king oyster)
150 g shimeji mushrooms
1 clove garlic, minced
1 tbsp butter, unsalted 14 g
1 tbsp soy sauce 15 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 green onions/scallions

Before you start

If you cant'find these specific mushroom types, replace them with any other.

Method

  1. Cut off the stems of shiitake and eryngii then cut them into halves. Cut and discard the bottom of shimeji then separate them into pieces by hand.
  2. Heat the oil in a frying pan at high heat. Add the mushrooms and stir-fry for a couple of minutes until softened. Add the garlic and cook one minute with stirring.
  3. Stir in the butter and soy sauce, then season with salt and pepper to taste. Stir for a few seconds, sprinkle chopped green onions then serve.

Nutrition Facts Table

per 1 serving (100 g)

Amount

% Daily Value

Calories

80

Fat

6 g

9 %

Saturated 1.8 g
+ Trans 0.1 g

9 %

Cholesterol

10 mg

Sodium

140 mg

6 %

Carbohydrate

8 g

3 %

Fibre

1 g

5 %

Sugars

1 g

Net Carbs

7 g

Protein

2 g

Vitamin A

2 %

Vitamin C

2 %

Calcium

1 %

Iron

3 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Source of  :
Copper, Pantothenic Acid, Selenium, Vitamin D, Vitamin E, Vitamin K
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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