Sautéed Shimeji Mushrooms


A quick and simple recipe of sautéing shimeji mushrooms in sesame oil. The root ends of the shimeji mushrooms are typically discarded, but most people will be surprised to know that it can be prepared as a tempura dish.


  • 170 g (6 oz) shimeji mushrooms
  • 1 Tbsp Japanese soy sauce
  • 1 Tbsp sake
  • 1 tsp sesame oil


Remove root end of shimeji mushroom cluster and break up the stalks into small sections.

Heat sesame oil in a pan. Add shimeji mushrooms, sake and soy sauce and sauté for about 3–5 minutes.

Divide into 4 equal portions on individual serving plates and serve.