Shimeji is one of the most consumed mushrooms in the world. It has very interesting nutritional properties for consumption.
One of the main advantages of shimeji is the convenience of preparation as it takes a few minutes to cook. It can be used in many recipes such as sauces, salads, pastas, risottos, among other dishes that the imagination sends. The taste of shimeji is light and goes well with a wide range of foods. It is also low in calories and ideal for diets.
Because this food is a source of non-animal protein, it is very interesting for vegetarians and vegans, as well as other mushroom varieties. Even meat eaters can vary the menu and include shimeji in their meals.
Shimeji can be purchased fresh, dried or pickled. It is possible to make many recipes with this mushroom as a protagonist. Below are some suggestions for you to try and love. Check out:
Snacks, pies and snacks
1. Meatless shimeji hamburger: The hamburger is made from shimeji and has a slightly elaborate but worthwhile preparation. In order for the hamburger league to work, the author recommends to strictly follow the preparation method and the ingredients.
Read also: 15 hamburger recipes fit for a weightless snack on conscience
2. Shimeji Beef Burger: The hamburger is prepared with ground beef along with shimeji, the ingredient that helps to attribute the most juiciness. Perfect for varying snacks!
3. Shimeji and wasabi mayonnaise burger: A shimeji-stuffed beef burger in butter is prepared. The special touch is the mayonnaise combined with some wasabi.
4. Shimeji and Lentil Burger: With the lentil already cooked, simply whisk the ingredients into a blender to pieces. Then just serve the hamburger as you wish. Easy and practical!
5. Pumpkin and shimeji vegetarian kibe: To help combine the kibe, potatoes and breadcrumbs are used. The kibe is finished with shimeji in butter.
6. Shimeji polenta canapes: an unconventional way of consuming traditional polenta. The polenta is served in crispy squares on the outside and soft on the inside. And finally, the shimeji on top.
Read also: 28 Natural Sandwich Recipes for a Quick and Healthy Meal
7. Creamy mushroom and parmesan bruschetta: bruschettas are a great starter option. For this recipe mushrooms and Parmesan cheese are used to assign creaminess.
8. Shimeji and zucchini bruschetta: Shimeji and zucchini are sauteed in a frying pan and served with lightly toasted breads. It is a very quick and simple recipe to make.
9. Cream Cheese Shimeji Dumpling: Very easy to make and with few ingredients, this recipe is great for getting out of the rut. The dumplings are breaded, resulting in crispy texture on the outside and softness on the inside.
10. Shimeji and Sweet Potato Quick Pie: An ideal post-workout recipe, as sweet potato is a great source of low glycemic carbohydrate. The pasta is made with potatoes, olive oil, garlic, salt, rosemary and water, while the stuffing is a sautéed shimeji to well seasoned shoyu.
11. Shimeji and shitake wholemeal pie: a very nutritious and simple to prepare pie. For the dough no blender or mixer is required.
Read also: 26 Delicious Vegan Recipes for Your Daily Menu
Main dishes
12. Cassava stash with shimeji: the stash is a very consumed dish filled with meat. The shimeji filling, besides being healthier, is also a great recipe for getting away from routine and trying something new.
13. Cassava stew with meat and shimeji: For those who do not give up meat, it is possible to use together with the shimeji filling, adding flavor and health to the dish.
14. Cassava and potato with meat and shimeji stash: For those who are not fans of cassava stash, it is also possible to make pasta with potatoes, after all shimeji stuffing goes well with both options. In addition to the two potatoes, this recipe has two types of shimeji, dark and light.
15. Angu with shimeji sauce: Angu is a kind of liquid texture polenta. Shijmeji is made in butter and these two parts form an amazing and comfortable combination.
16. Simple Shimeji Risotto: For those who don't have risotto experience yet, this is a great place to start. The preparation is very simple and fast.
Read also: 10 quick and healthy everyday snack ideas
17. Shimeji Risotto with White Wine and Parmesan: White wine adds a refined flavor to risotto, making this dish a great choice for more special occasions.
18Shimeji Risotto with Balsamic Vinegar: The key to making the risotto very creamy is to use creamy texture balsamic vinegar. To serve, sprinkle grated Parmesan cheese on top.
19. Shimeji, shitake and white wine risotto: an elegant and irresistible dish. For the ideal risotto texture, the author of the recipe recommends not letting the mushrooms' cooking water dry completely.
20. Shimeji, brie and white grapes risotto: a good choice for those who love the bittersweet flavor. Brie cheese blends perfectly with grapes or other fruits.
21. Shimeji Fillet: An elaborate recipe that is very simple and quick to prepare. Simply sauté the fillet together with onion and at the end of cooking add the shimeji.
22. Filet mignon with easy shimeji: the filet used is medallion shaped, which ensures the look of the dish. Mushrooms are made from cachaça in the same pan as you prepare the meat, so all the flavors harmonize and complement each other.
23. Filet mignon with shimeji and a thousand potato leaves: a more elaborate recipe, but the result is worth it. With the shimeji is prepared a creamy sauce, served together with the grilled filet and a thousand potato leaves.
24. Against wild fillet: With shimeji, a paste is prepared along with garlic and fresh herbs. The sirloin is grilled and served with the pasta.
25. Medallion in wine and shimeji sauce: Medallions are sealed and served with wine and shimeji sauce. For the medallions to be very tasty, it is recommended to season at least 30 minutes before preparation.
26. Shimeji and green corn mashed rump strips: A mashed potato is first prepared together with green corn. The rump is made in thick strips and the shimeji is prepared in the meat broth. All this together makes up a complete dish.
27. Shimeji Salmon: For this recipe large salmon fillets are used which are seasoned along with shimeji shredded and baked into the foil.
28. Mullet with shimeji and roasted vegetables: a practical idea. Mullet is roasted and served with sauce made of shimeji, sour cream and fish broth.
29. Fish Papillote with Shimeji and Nira: A Complete Recipe Without Messing Pots! Simply place the ingredients in individual portions on the foil, bake for a few minutes and serve.
30. Shimeji Cream: This recipe serves as both a main dish and a side dish. If you want a spicy touch, add minced finger pepper.
31. Cabbage cream with shimeji: Great dish to be served on cold days. For the broth, cook the pumpkin with the carrot, sauté the shimeji with the spices and then beat everything in a blender until the desired texture.
32. Baroa potato cream with shimeji in butter: To get to the creamy broth point add water slowly while cooking the broth. Finish by adding sour cream.
Pastas
33. Carbonara noodles with shimeji: Carbonara noodles are traditionally made with sour cream, cheese and bacon. In this case there is the addition of shimeji in the recipe and the result is amazing!
34. Noodles in leek and shimeji sauce Shimeji and leeks are a good combination. In this recipe, together with sour cream, the double forms a quick and simple noodle sauce.
35. Noodles in creamy shimeji sauce: This sauce is super practical to make. Just make the shimeji in butter along with spices and it is ready.
36. Shimeji and Ricotta Noodles: This recipe is super light. Ricotta is a thin cheese, being very healthy, just like shimeji. For the recipe to be even more fit, serve with whole noodles.
37. Noodles with shimeji and shoyu sauce: For the sauce make shimeji in butter with a touch of shoyu and add the spices you prefer.
38. Shimeji, shitake and nira noodles: The sauce is made in the reduction of soy sauce and balsamic vinegar. Finally, add a ladle of pasta cooking water to add creaminess to the sauce.
39. Noodles in shimeji and sweet grape sauce: To add the sauce, add a ladle of noodle cooking water. To serve use fresh basil.
40. Rigatoni in filet mignon, shimeji and rosemary sauce: Shimeji is sauteed in the same pan in which the meat is grilled to give the recipe more flavor. Rosemary adds freshness to the sauce.
41. Spaghetti bifum with shimeji and mignon: bifum is a noodle made from rice and is an option for those who do not consume gluten. For the sauce just seal the meat and then add the other ingredients.
42. Heart of palm with shimeji spaghetti: This is a very nutritious and low calorie recipe. Spaghetti is made with peach palm and the sauce is made with shimeji in butter.
43. Carrot Spaghetti with Shimeji Sauce: Another low-calorie, very nutritious recipe. In this case the pasta is made with carrot strips. To accompany, tomato sauce and shimeji.
Right Accompaniments
44. Shimeji in Butter: Shimeji in butter is one of the most classic ways to consume this mushroom.It serves as an accompaniment and can also be used as a sauce for various pastas.
45. Shimeji in the wrapper: Shimeji, along with vegetable oil and spices, is wrapped in foil and brought to bake for a few minutes. A practical recipe without dirt in the kitchen.
46. Coconut Milk Shimeji: A recipe with varied flavors that is worth a try. In addition to coconut milk, curry and pout pepper are used to give a spicy flavor.
47. Oriental Shimeji: This shimeji is served in oriental cuisine restaurants, but it is very simple to prepare at home. The taste is slightly bittersweet on account of glutamate.
48. Shimeji and Oriental Shitake: Just slice the mushrooms and sauté them in butter and soy sauce. Serve with chives cut very thin.
49. Shimeji, Shitake, and Broccoli Stir-Fry: To expedite the process, the recipe author explains how to quickly cook broccoli in the microwave. The oriental touches of the recipe are shoyu and sesame oil.
50. Bean sprout Shimeji: A protein-rich accompaniment that is very practical to make. Just sauté all the ingredients in a pan for a few minutes and you are ready to serve.
51. Sautéed Mushrooms: The mushrooms used are shimeji, shitake and paris. To sauté, use soy sauce and sake.
52. Potato stuffed with shimeji and curd: a recipe for eating with the eyes too, as it looks beautiful. To save more time, make the potato in the microwave.
53. Shimeji Sweet Potatoes: The potatoes are baked in the shells wrapped in foil. Then remove some of the pulp and the shimeji filling in the butter is added.
54. Pumpkin stuffed with ricotta and shimeji: The pumpkins used are mini strawberries, which adds a charm to the recipe. The filling is made with processed ricotta, spices and shimeji. Then just take it to the oven.
55. Mushroom Ragout: The suggestion is to serve this recipe with polenta, but it can be served with pasta and whatever else your imagination tells you. The preparation is simple and the result delicious.
Mushroom soup ( 버섯들깨탕: Beoseot-deulkkae-tang) (April 2024)
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