Tasty Shijtake
Good morning everybody!
I haven’t posted anything for a while, lack of inspiration in the kitchen I’d say. Some Saturdays ago I went to Portobello market, which is an event itself, as I don’t like it that much… I mean, I like the food stalls area, but I find the other areas to packed with tourists, and I try to avoid it.
Anyway, there was a nice stall with a lot of great stuff, including these loose shijtake mushrooms – not easy to find in fact, generally they’re always dry and in a jar. Also, we’ve got some delicious cashews, bought loose at the Whole Food Market (the big one is not far from Portobello). And this is what I came up with!
Ingredients:
200gr of fresh shijtake mushrooms (or more if you like)
1/4 of golden onion
1/3 cup of cashews (or less)
1 tbps of fresh ginger, grated
2 tbsp of shoyu
1 tbsp extra virgin olive oil (but you may use sesame oil as well, I guess, it’s more japa-chinese style)
Method:
Clean and wash the shijtake and cut them in fairly big pieces; set aside. In a pan, fry the finely sliced onion with a tablespoon of extra virgin olive oil. When gets golden, add ginger and shijtake. Stir and add shoyu.
In the meantime, crush the cashews with a mortar or a knife, just roughly. When the shijtake are almost done, add the nuts to them and cook for 1 minute longer. Serve still warm. And that’s it!
I love it! Shijtake have quite a simple flavour which needs to be accompanied by something else, this is a great idea
This is really interesting – shitake mushrooms may be not particulary tasty but have a lot of good qualities health-wise. I lile their consistency, this recipe look nice