Beech mushroom, or Shimeji (Hypsizygus tessellatus or Hypsizygus marmoreus) is a common variety of mushroom available in most markets in Japan. It has a small cap with crowded, round spots, and usually grows in clusters. Firm textured, this mushroom is considered one of the most “gourmet” of the Oyster-like mushrooms. Recently, this mushroom has been attributed to having anti-cancer properties.
- 40 g Beech mushrooms, dried
- 2-3 Salted egg yolks, cooked
- 2 tbsp Egg
- 2-3 tbsp Cornstarch
- 1/2 tsp Salt
- 2 tsp Sugar
- Oil for frying
- Rinse the beech mushrooms and boil them in a pot of salted water for about 3-5 minutes. Remove, drain and place them in a bowl. Add in egg and cornstarch. Stir until combined.
- Heat up a skillet with enough oil until very hot. Fry the beech mushrooms until golden. Remove and drain on the kitchen paper. Leave a little of frying oil in the skillet, add in salted egg yolks, and season with salt and sugar. Crumble the egg yolks in the skillet, then return the fried beech mushrooms to the skillet, tossing until well blended.
Last, but not the least, I want to thank Shubha@munchcrunchandsuch giving me this fabulous award.