This is a combination stir-frying recipe with brown beech mushroom and white beech mushroom.
I love mushrooms very much for their special taste and nutrition fact. Making different types of mushrooms with various cooking methods becomes a contiguous peruse of myself. Recently I found hypsizgus tessellatus or simply called shimeji on market.
Shimeji is an edible mushroom originated in Asia. But I believe that you can also find the fresh shimeji on your local market. If yo are mushroom fans like me, check my types of mushroom for cooking and find some inspirations.
I mix the two variations together: brown beech mushroom and white beech mushroom to make a stir fry dish. Those beech mushrooms has a fresher taste than oyster mushroom and better tenacity of shiitake mushroom. Thus now they are popular in China.
This is a quick dish which only takes several minutes. However the nice taste of the output product should make you feel even one hour is taken, it still worth it!!
The preparation of shimeji is quite simple, just cut off the very end; both stem and stalk are great. Generally white beech mushroom is longer than brown beech mushroom, then try to make the two types of the similar length.
Brown beech mushrooms and white been mushrooms give us too colors: brown and white, then match it with other color: green pepper and carrot. You can try with other vegetables but limit side ingredients into certain amount.
- 1 cup Brown beech mushroom
- 1 cup White beech mushroom
- 4 ginger slices
- 1 garlic clove sliced
- 1 small section of carrot
- 1 green long chili pepper
- 2 teaspoons salt
Clean and prepare the beech mushrooms and drain. Slice carrot and green long pepper.
Hit up some oil in wok, add ginger slices and garlic slices in to stir-fry for around 1 minute. Get green pepper and carrot in to stir fry for 1 minute, then the mushrooms in and quickly stir about another 2 minutes.
Add salt, mix well and serve hot.
By the way, Elaine would love to recommend the other mushroom recipes on ChinaSichuanFood. Enjoy !
Spicy Needle Mushroom Salad
Healthy Mushroom Chicken Soup with tee tree mushrooms