Shimeji is a species of edible fungus, rich in vitamins B-12. Initially cultivated in eastern countries, today it is widespread throughout the world. The shimeji has two variations popularly known as black shimeji and white shimeji. Its scientific name: Pleurotus ostreatus. The difference in color is due to the cultivation method and genetic variation. This differentiation produces different culinary results. (Source: Wikipedia).
Here at home we buy a lot of Shimeji. In addition to being super tasty, it has very few calories and is very easy to prepare:
It is usually bought in trays. It comes in “blocks” all stuck together, it looks like a cauliflower:
The first thing to do is separate the “petals”. To do this, just pull it with your hands. Then I put it in a colander and wash it well and drain it:
Shimeji tastes similar to red meat. You can use it for multiple purposes. I like to make a starter that is similar to the one in Japanese restaurants. In this preparation, it’s a good idea to use sesame oil, culinary sake and a little bit of wasabi. But not everyone has access to these products, so let’s make things more possible:
Heat a tablespoon of butter and add the shimeji. Stir for a few seconds so that it softens slightly. Sprinkle with aji-no-moto and a little bouillon powder. Add shoyu (soy sauce) and heat for a little longer. I like to mix a little water with the soy sauce so it doesn’t get too salty. Finally, sprinkle plenty of chopped chives. In case I forgot that I didn’t have chives in the fridge (but it makes all the difference).
It looks like this:
I love this entry! Anyone who hasn’t tried fresh mushrooms doesn’t know what they’re missing. And those who live in Sampa in the Liberdade neighborhood are VERY cheap!
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