Earthy mushrooms are hard to miss in the market this time of year. At our local supermarket we can find brown and white shimeji, brown and white enoki, shiitake, eringi, maitake, nameko, and maitake. At the upscale department store we can find a few other types including the aromatic matsutake.
We like to keep mushrooms on hand as they are easy to add to miso soup, sauteed and served over salads or with pasta.
This recipe is not very Japanese, but easily finds its place on the Japanese table. Shimeji mushrooms are cut at the base and then separated into pieces and put in an aluminum foil packet. This is topped with butter and garlic slices, seasoned with salt, and grilled over the barbecue or in the toaster oven.
