Shimeji, also know as beech mushrooms, is a popular mushroom in Japan; the Japanese grocery should carry them. Another deceptively simple izakaya dish (Japanese pub food). Sure beats beer nuts.
Serves 4 to 6
Ingredients
- 1 pound (450 g) shimeji mushrooms, bottom spongy ends trimmed (mushrooms will separate)
- 2 tablespoons (30 mL) unsalted butter, cut into small pieces
- Zest of 2 lemons
- Low-sodium soy sauce, to serve
Directions
- Cut out 2 sheets of aluminum foil, about 12 by 10 inches (30 x 25 cm) each.
- Place the mushrooms in the centre of each sheet of foil, and sprinkle with the lemon juice as well as some salt and freshly ground pepper. Dot with the pieces of butter. Fold up the long sides and crease together at the top, leaving room for air to circulate inside, then close the packet on the right and left sides.
- Preheat the grill to medium. Once preheated, place the packets on grill. Grill for 10 to 15 minutes, or until the packet is plump.
- Transfer the packets onto serving plates, and cut a slit in the top of the foil with a sharp knife, being careful of the released steam. A dash of soy sauce at serving time makes this dish extra delicious.