Eringi Mushrooms with Red Miso

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Preparation info

  • Serves


    • Difficulty


Appears in

Living Shojin Ryori

Living Shojin Ryori

By Danny Chu

Published 2018

  • About

Cooked eringi mushroom has an interesting “meaty” texture, similar to that of abalone. It is a toothsome ingredient that is firm to the bite, especially good for meat lovers.


  • 250 g (9 oz) eringi mushrooms
  • Tbsp sesame oil
  • 1 Tbsp lemon juice

Miso Dressing

  • 30 g (1 oz) carrot, finely diced
  • 4 fresh shiitake mushrooms, finely diced
  • 1 Tbsp vegetable oil
  • 1 Tbsp red miso
  • 1 Tbsp raw sugar
  • 2 Tbsp sake


Heat vegetable oil in a pan. Add chopped carrots and shiitake mushrooms and stir fry for 3 minutes. Reduce to low heat and add red miso, sugar and sake. Cook for another 2 minutes. Remove from heat and set aside.

Cut eringi mushrooms into 0.8-cm (⅓-in) thick slices. Heat sesame oil in frying pan and fry eringi mushrooms for about 5 minutes or until softened.

Drizzle lemon juice over eringi mushrooms and divide into 4 equal portions. Serve with the miso dressing.