When cooked alone, Shimeji mushrooms can be sautéed whole, including the stem or stalk (only the very end cut off), using a higher temperature or they can be slow roasted on a low temperature with a small amount of butter or cooking oil. ![]() Also it can be used in soups, stews and in sauces. It works well in stir-fried foods, as well as with wild game or seafood. Cooking also makes this mushroom easier to digest. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a slightly nutty flavor. Shimeji should always be cooked: it is not a good mushroom to serve raw due to a somewhat bitter taste, but the bitterness disappears completely upon cooking.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |