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Pumpkin hide with shimeji
🇧🇷Brazil
•View in original language
(Português)
60 min(s)
1 servings
Natalia Dantas
@nataliadantas- Ingredients
- Recipe
- Pumpkin (kabocha)700 g
- Black Shimeji400 g
- Onion1 unit(s)
- Garlic2 tablespoon
- Butter2 tablespoon
- Rice Vinegar2 tablespoon
- Soy sauce (shoyu)5 tablespoon
- Cut the squash into fillets and cook in water (or steam) until softened.
- In a pan, add the finely chopped onion and garlic, fry until golden.
- Mash the pumpkin until it turns into a puree. Add to the pan with the sauteed onion and garlic and add 1 tablespoon of butter and salt to taste. Stir until it reaches a puree consistency. (If necessary, add half a glass of water). Reserve
- Separate the shimeji with your hands. Important! Do not wash the shimeji!.
- In another pan add 1 tablespoon of butter and then add the shimeji.
- Stir until it starts to wilt. Add rice vinegar and soy sauce. Stir for about 5 min.
- In a refractory add the shimeji and then the pumpkin puree. Bake in the oven for 10 min. (Preheat the oven for 5 min). Serve
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