Also known as Buna-Shimeji, these mushrooms have a mild, shellfish-like flavor and crunchy texture. Combined with their beautiful white color, these characteristics make them a natural for marinated calamari.
3 tablespoons extra virgin olive oil
2 cups (about 1/2 pound) Hon-Shimeji mushrooms
2 cloves garlic, minced
1/4 cup red bell pepper, diced finely
2 tablespoons lemon juice
1 1/2 teaspoons fresh thyme leaf, or 1/2 teaspoon dried thyme
1/4 cup red onion, finely diced
salt and pepper to taste
Heat the olive oil in a broad skillet on medium, sauté the garlic, mushrooms and red bell pepper for three or four minutes. While still warm add the lemon juice, thyme and red onion. Season to taste with salt and pepper. May be served warm or cold as an appetizer or on top of grilled fish.