An overview of the composition of shimeji and its beneficial properties. Possible harm to the mushroom and contraindications to its use. The whole truth about him and recipes for delicious dishes. Contraindications to shimeji indicate that they should never be used in cooking raw, without processing.
Shimeji recipes
Shimeji is the most popular mushroom among Korean and Japanese chefs. This is due to the fact that it is very simple and does not take long to prepare, it is not picky about other ingredients, it tolerates heat treatment very well and retains almost all its useful substances after it. It gives dishes an original creamy taste that is remembered for a long time, and makes perfect combinations with any cereals, pasta, potatoes. With it, you get excellent first courses and salads, pastries. It is not necessary to soak it before cooking.
Here's what and how you can cook with shimeji:
- Hot soup … Soak dried mushrooms (250 g) in cold water for 20 minutes. After this time, they will have to open, and they will need to be fried and boiled. Then combine sesame oil (5 ml), apple cider vinegar (1 teaspoon), soy sauce (1 teaspoon) and vegetable oil (3 tablespoons). Dissolve sugar (20 g) in the composition, chop tofu cheese (120 g) and chicken fillet (100 g). Fry it all, mix with cornstarch (1 tsp.), Potatoes (1 pc.), Boiled egg (1 pc.), Pre-prepared sauce and mushrooms. Simmer the soup for 20 minutes. After all this, put 2-3 small pieces of hot pepper in it, add salt and pepper to taste. Sprinkle with green onions before serving.
- Green beans … Wash it (350 g), dry and boil in salted water. Then do the same with the mushrooms (300 g). Next, fry the shallots (3 pieces) mixed with the garlic (3 wedges). Combine all the ingredients, pour 3 teaspoons of rice vinegar over them, season with salt, pepper, and sprinkle with mint and cardamom to your liking. Pour a little water into the mixture and simmer, covered, for about 20 minutes, until tender. The final dish goes well with mashed potatoes, buckwheat porridge, noodles.
- Seabass … First, soak the mushrooms (300 g) for half an hour, and then prepare the marinade. To do this, you need to mix orange juice (3 tablespoons), honey (2 tablespoons) and soy sauce (2 tablespoons). If you like, you can grate a little ginger and pour in coconut oil. Then wash, peel and chop zucchini (1 pc.), Squash (2 pcs.), Potatoes (2 pcs.), Carrots (1 pc.) And raw corn (1 pc.). Then fry all this and boil the beans (1 cup). Next, combine all the ingredients, pour them with olive oil, sprinkle with salt, pepper and simmer over low heat, covered for 30 minutes. When the dish is ready, you can add the pitted olives to it.
- Ribeye … Soak mushrooms (200 g) for half an hour, dry, cut, boil and fry. Then fry the potatoes (3 pieces), cut into slices. Do the same with the meat salted in advance, making three steaks from it. Place a slice of tomato, potatoes and mushrooms on top of them. Top with parsley sprigs. The appetizer is served warm along with pasta, porridge and other main courses.
- Rice noodles … Boil it (300 g) in salted water and season with butter. Now prepare the gravy. To do this, fry shimeji (250 g), pour sour cream (3 tablespoons) over them, sprinkle with dried basil and parsley, which you need 3 pinches of each. Then combine the noodles with frying, pour over with white wine (2 tsp) and soy sauce (1 tsp). Fishcake or meat steak is perfect for this dish.
- Stuffed pepper … Wash it (7 pcs.), Remove the seeds and remove the "legs", and then soak for 30 minutes. Meanwhile, make the filling: fry the shimeji (300 g) and carrots (1 pc.), Boil the rice (150 g). Pour 2 teaspoons of soy sauce over the mixture and season with salt and pepper. After that, spread it over the peppers, filling the vegetables to the top. Next, place them in a saucepan and top with a gravy of fried carrots, onions and tomatoes. Take 1 pc of each of these ingredients. Then pour the frying pepper over and let it simmer for 30 minutes, covered over low heat.
Shimeji legs may seem too stiff to some. In this case, they can either be thrown away altogether, or they can be soaked for half an hour in a solution of 1 liter of warm water and 1 tbsp. l. baking soda.
Shimeji is great for both drying and salting. This is a great option for harvesting for the winter. But it must be borne in mind that after that it loses its volume, drying out strongly.
To pickle mushrooms, you first need to wash them well, peel and cut them. Then this ingredient for gourmet dishes is put into a deep container in layers 1-2 cm high. Each of them is poured with lemon juice, sprinkled with chopped garlic (to taste) and salt, which for 1 kg of shimeji needs about 200 g. Best of all, they are stored in paper bags.
To dry the shimeji, you need to wash and drain them. Then you should take out the mushrooms in the sun every day for a week and leave for 5-10 hours. You can also dry them in the oven with a little heat. You need to keep mushrooms here for 2-3 hours a day, stirring occasionally.
Interesting facts about shimeji
In the old days, this mushroom was mistaken for poisonous and bypassed by the tenth road. And it is not surprising, because it does not look completely edible! And nowadays it is a widespread ingredient in cooking.
This mushroom is a delicacy and, in demand, is on a par with truffle, boletus, shiitake. He won such wide recognition because of his unique soft taste. Unfortunately, the price for it is quite high, and it is rarely sold on the market - it must be ordered on the Internet.
In Japan, the main dish with shemeji is chankonabe soup; sumo wrestlers simply adore it.
Watch a video about shimeji:
The shimeji recipes proposed in the article are used by chefs not only in Japanese restaurants, they are popular far beyond the borders of the land of the rising sun. Here everyone will find a suitable option for themselves and will be able to prepare a delicious and original dish that will definitely not be ashamed to treat any gourmet.