Components
- 200 grams of white shimeji mushrooms
- One garlic clove
- Broth made with half a lemon
- 1 teaspoon of shredded ginger
- Two tablespoons of olive oil
- Three spring shoots
- Add salt and ground pepper as needed to suit your taste.
Setup phase
- Trim and discard the thick base of the shimeji mushrooms. Separate the mushroom clusters using your hands. Using the side of the knife blade, crush and peel the garlic clove.
- In a regular bowl, combine ginger, garlic, olive oil, and lemon broth. Set aside.
- Use a medium-sized pan with 1.5 liters of water over high heat. Once it reaches a boil, add the shimeji mushrooms and cook for 2 minutes until they soften slightly. Drain the mushrooms using a sieve and gently press with the back of a spoon to remove excess water.
- Place the warm mushrooms into the bowl containing the sauce, add 1/4 teaspoon of salt and pepper to taste. Stir thoroughly and refrigerate for a minimum of 30 minutes to allow the mushrooms to soak up the sauce’s flavor. For best results, you can prepare it the day before.
- Before serving, wash, dry, and thinly slice the green part of the spring. Combine the sliced spring with the mushroom and serve immediately.
Ways to keep
The mushroom preserve can be kept in the refrigerator for up to 5 days when stored in a container with a sealed lid.
Purchase only what is necessary
Store
Conjunto de três cumbucas, Acervo Paninha
Harvesting machines
Chief Knife, Zwilling WILLING J.A. Henckels
Maxwell & Williams bamboo plug featuring a handle
Tramontina Freezinox Stainless Steel Cookware Set with Plastic Lids
Tramontina 20 cm stainless steel pan with a triple-layered base.
28 cm stainless steel strainer from Cuisipro
Rocco airtight glass container
